It is 6pm and your family is hungry. You want something that feels special but fits a busy schedule. This Creamy Roasted Red Pepper Salmon is the perfect answer for a fresh spring evening.
This dish delivers a restaurant-quality experience right in your own kitchen. It is bright, colorful, and packed with healthy protein. You will love how the tender salmon pairs with the velvety sauce.
Why You’ll Love This Creamy Roasted Red Pepper Salmon
This recipe is a total winner for busy families. It takes less than 30 minutes from start to finish. The sauce uses jarred peppers to save you precious time on a Tuesday.
It is also naturally low-carb and high in protein. This makes it a great choice for a healthy reset. Your guests will think you spent hours in the kitchen. Simple ingredients create a truly sophisticated flavor profile.
Simple Cooking Method
Cooking fish can feel intimidating for beginners. I promise you can do this easily. We start by searing the fillets to get a golden, crispy crust.
The sauce comes together in the same pan. This means less cleanup for you later. You just whisk, simmer, and serve for a stress-free meal every time.
Ingredients You’ll Need
Most of these items are likely in your pantry already. Using high-quality heavy cream makes the sauce extra luxurious.
- 4 (6 oz) salmon fillets
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 12 oz roasted red peppers, drained and puréed
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 cups fresh baby spinach
- Salt and black pepper to taste
Step-by-Step Directions
- Season salmon fillets with salt, pepper, and smoked paprika.
- Heat olive oil in a large skillet over medium-high heat.
- Place salmon skin-side up in the skillet and sear for 4-5 minutes per side until cooked through.
- Remove salmon from the pan and set aside.
- In the same skillet, sauté minced garlic for 1 minute until fragrant.
- Whisk in the puréed roasted red peppers and heavy cream.
- Bring to a gentle simmer and stir in the Parmesan cheese until melted and thickened.
- Add the spinach to the sauce and stir until wilted.
- Return the salmon to the skillet, spooning the sauce over the fillets.
- Garnish with fresh herbs if desired and serve immediately.
Best Ways to Enjoy It
Serve this warm with a side of roasted asparagus. It also tastes amazing over a bed of zucchini noodles. For a heartier meal, try it with fluffy white rice.
If it is a date night, light a candle. Pour a glass of chilled white wine. This elegant presentation always impresses the person you love most.
Storage & Reheating
Store any leftovers in an airtight container. They will stay fresh in the fridge for two days. Salmon is best when reheated gently on the stovetop.
Avoid the microwave if you can. It can make the fish a bit tough. Add a splash of water to loosen the sauce while warming it up.
Tips for Best Results
- Pat the salmon dry before seasoning for a better sear.
- Don’t skip the smoked paprika for that subtle depth.
- Use a blender to get the peppers perfectly smooth.
- Avoid crowding the pan so the fish browns evenly.
- Add a squeeze of lemon at the end for brightness.
- Use fresh Parmesan rather than the canned version.
- Swap spinach for kale if you want more crunch.
Easy Flavor Ideas
- Add red pepper flakes for a spicy kick.
- Use coconut milk for a dairy-free version.
- Stir in fresh basil for a summer twist.
- Try this sauce with chicken or shrimp instead.
Common Questions
Can I use frozen salmon?
Yes, you can use frozen fillets. Just make sure to thaw them completely first. Pat them very dry to ensure they sear well.
Is this recipe keto-friendly?
Absolutely, this dish is perfect for keto. It is high in healthy fats and protein. It has very few net carbs per serving.
I hope this creamy salmon brings a little joy to your table tonight. It is the perfect way to celebrate a beautiful spring evening with your family. Happy cooking!
— Katie Wood
Ingredients
- 4 (6 oz) salmon fillets
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 12 oz roasted red peppers, drained and puréed
- 1 cup heavy cream
- 3 cloves garlic , minced
- 1/2 cup grated Parmesan cheese
- 2 cups fresh baby spinach
- Salt and black pepper to taste
Instructions
- Season salmon fillets with salt, pepper, and smoked paprika.
- Heat olive oil in a large skillet over medium-high heat.
- Place salmon skin-side up in the skillet and sear for 4-5 minutes per side until cooked through.
- Remove salmon from the pan and set aside.
- In the same skillet, sauté minced garlic for 1 minute until fragrant.
- Whisk in the puréed roasted red peppers and heavy cream.
- Bring to a gentle simmer and stir in the Parmesan cheese until melted and thickened.
- Add the spinach to the sauce and stir until wilted.
- Return the salmon to the skillet, spooning the sauce over the fillets.
- Garnish with fresh herbs if desired and serve immediately.
