Creamy Roasted Red Pepper Salmon You’ll Crave Every Week

Looking for a dish that wows your guests without stressing you out? This Creamy Roasted Red Pepper Salmon is the ultimate solution for your next big meal.

It feels like a high-end restaurant meal. Yet, it takes only 35 minutes to make. You deserve a dinner that tastes this luxurious and bold on a Tuesday night.

Why This Recipe Is a Winner

This Creamy Roasted Red Pepper Salmon is a total flavor bomb. It is perfect for a romantic date night at home. The sauce is velvety, rich, and naturally sweet from the peppers. Plus, it is low-carb and keto-friendly for a guilt-free indulgence every time.

Easy Cooking Steps

You will start by searing the salmon to get that perfect crust. Then, you make the magic happen in just one skillet. The sauce comes together while the fish rests. Even if you are a beginner, you can master this recipe tonight.

What You Need

This recipe uses mostly simple pantry staples and fresh produce. Jarred roasted peppers make this incredibly fast and easy.

• 4 (6 oz) salmon fillets, skin-on
• 1 teaspoon sea salt
• 0.5 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 3 cloves garlic, minced
• 0.25 cup shallots, finely diced
• 1 cup jarred roasted red peppers, drained and pureed
• 1 cup heavy cream
• 0.25 cup grated Parmesan cheese
• 2 cups baby spinach
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh basil, chiffonade
• 1 teaspoon fresh thyme leaves

Step-by-Step

1. Pat the salmon fillets dry with paper towels and season both sides with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Place salmon in the skillet skin-side up and sear for 4-5 minutes until golden brown.
4. Flip the fillets and cook for another 3-4 minutes until cooked to desired doneness; remove salmon from the skillet and set aside on a plate.
5. In the same skillet, melt the butter over medium heat.
6. Add the diced shallots and sauté for 2 minutes, then add the minced garlic and cook for 1 minute until fragrant.
7. Pour in the pureed roasted red peppers and heavy cream, stirring to combine.
8. Bring the sauce to a gentle simmer and whisk in the Parmesan cheese and thyme.
9. Reduce heat to medium-low and simmer for 3-5 minutes until the sauce thickens slightly.
10. Stir in the baby spinach until just wilted.
11. Add the lemon juice and return the salmon fillets to the skillet, spooning sauce over the fish to warm through.
12. Garnish with fresh basil and serve immediately.

Best Ways to Enjoy It

Serve this dish warm for the best experience. It pairs beautifully with a side of garlic butter pasta. For a low-carb option, try it over zucchini noodles. Don’t forget a glass of crisp Sauvignon Blanc to complete the meal.

Keep It Fresh

Store any leftovers in an airtight container in the fridge. They will stay fresh for up to two days. Reheat gently on the stove to keep the salmon tender and juicy. Avoid using the microwave if you can. Freezing is not recommended for this creamy dairy-based sauce.

Tips for Best Results

• Always pat your salmon dry for the crispiest skin possible.
• Use room temperature salmon to ensure even cooking throughout.
• Don’t rush the shallots; let them get soft and sweet.
• Whisk the Parmesan slowly to avoid any clumps in your sauce.
• Fresh herbs make a massive difference in the final flavor.
• Check the internal temp to avoid overcooking your fish.
• Use a high-quality olive oil for the best searing results.

Ways to Switch It Up

• Swap the salmon for juicy chicken breasts if you prefer.
• Add a pinch of red pepper flakes for a spicy kick.
• Use kale instead of spinach for a heartier green.
• Try goat cheese instead of Parmesan for a tangier sauce.

Quick Answers

Can I use fresh red peppers?

Yes, but you must roast and peel them first. Jarred peppers save a lot of precious prep time.

Is this recipe dairy-free?

No, but you can use full-fat coconut milk instead. Swap the butter for more healthy olive oil.

Stop waiting for a special occasion to eat this well. Make it tonight!

— Jasmine

Creamy Roasted Red Pepper Salmon

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 585

Ingredients Method

Ingredients

  

• 4 (6 oz) salmon fillets, skin-on
• 1 teaspoon sea salt
• 0.5 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 3 cloves garlic , minced
• 0.25 cup shallots , finely diced
• 1 cup jarred roasted red peppers, drained and pureed
• 1 cup heavy cream
• 0.25 cup grated Parmesan cheese
• 2 cups baby spinach
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh basil, chiffonade
• 1 teaspoon fresh thyme leaves

Method

 

1. Pat the salmon fillets dry with paper towels and season both sides with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Place salmon in the skillet skin-side up and sear for 4-5 minutes until golden brown.
4. Flip the fillets and cook for another 3-4 minutes until cooked to desired doneness; remove salmon from the skillet and set aside on a plate.
5. In the same skillet, melt the butter over medium heat.
6. Add the diced shallots and sauté for 2 minutes, then add the minced garlic and cook for 1 minute until fragrant.
7. Pour in the pureed roasted red peppers and heavy cream, stirring to combine.
8. Bring the sauce to a gentle simmer and whisk in the Parmesan cheese and thyme.
9. Reduce heat to medium-low and simmer for 3-5 minutes until the sauce thickens slightly.
10. Stir in the baby spinach until just wilted.
11. Add the lemon juice and return the salmon fillets to the skillet, spooning sauce over the fish to warm through.
12. Garnish with fresh basil and serve immediately.