Crispy Salmon with Roasted Red Pepper Sauce
Enjoy this Crispy Salmon with Roasted Red Pepper Sauce, a delightful combination of flavors and textures that's perfect for any meal.
Equipment
- large skillet
- high-powered blender
Ingredients
- 2 lbs salmon cut into individual portions
- 2 tablespoon avocado oil
- ½ teaspoon sea salt to taste
- 1 teaspoon garlic powder
- ½ teaspoon paprika
Roasted Red Pepper Sauce
- 1 tablespoon avocado oil
- 1 cup yellow onion chopped
- 5 large cloves garlic minced
- 1 (16-oz) jar roasted red peppers drained
- 1 (15-oz) can full-fat coconut milk
- 1 teaspoon sea salt to taste
Instructions
Make the Roasted Red Pepper Sauce
- Heat one tablespoon of avocado oil in a large skillet over medium-high heat. Add the chopped onion and sauté for about 5 minutes until softened.
- Add in the minced garlic and sauté for another 2-3 minutes until fragrant. Transfer the onion-garlic mixture to a blender.
- Transfer the drained roasted red peppers, coconut milk, and sea salt to the blender and blend until completely creamy.
Cook the Salmon
- Heat two tablespoons of avocado oil in a large skillet over medium-high heat.
- Carefully place the salmon fillets skin-side up on the hot skillet, cooking for 6 minutes on the flesh side.
- Flip the salmon and cook for an additional 4 minutes or until it reaches your desired doneness.
Put it All Together
- Pour the roasted red pepper sauce into a skillet and heat over medium heat until it bubbles.
- Add in cherry tomatoes and spinach and cook until the spinach wilts, about 2-3 minutes.
Notes
Salmon is considered fully cooked once it reaches an internal temperature of 145 degrees F, but many prefer it at 125 degrees F for a softer texture.
Nutrition
Serving: 1servingCalories: 654kcalCarbohydrates: 14gProtein: 50gFat: 43gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 114mgSodium: 1246mgFiber: 3gSugar: 5g
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