Ingredients

2 lbs salmon (cut into individual portions)

2 Tbsp avocado oil

1/2 tsp sea salt (to taste)

1 tsp garlic powder

½ tsp paprika

1 Tbsp 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 tsp sea salt (to taste)

1 cup cherry tomatoes (optional)

5 ounces baby spinach (optional)

Instructions

Step 1: Make the roasted red pepper sauce by heating 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another 2-3 minutes until fragrant. Transfer this mixture to a high-powered blender or food processor.

Step 2: To the blender, add the drained roasted red peppers, coconut milk, and 1 teaspoon sea salt. Blend until the sauce is completely creamy. Set aside for later use.

Step 3: Heat 2 tablespoons of avocado oil in the same skillet over medium-high heat until hot and sizzling (about 400-500°F). Carefully place the salmon fillets skin side up (flesh side down) onto the skillet to avoid splatter.

Step 4: Cook the salmon for 6 minutes on the flesh side. Using a sturdy spatula, gently flip the salmon and cook for another 4 minutes on the skin side, or until cooked to your preferred doneness. Use a meat thermometer to check internal temperature: 125°F for a juicier texture, 145°F for fully cooked.

Step 5: Transfer the cooked salmon to a plate and let it rest for 10 minutes.

Step 6: Reheat the roasted red pepper sauce in a skillet over medium heat until it gently bubbles. If using, stir in cherry tomatoes and baby spinach, cooking just until the spinach wilts, about 2-3 minutes.

Step 7: Serve the salmon portions topped with the warm roasted red pepper sauce. Pair with steamed rice, mashed potatoes, or your favorite side that will soak up the delicious sauce.

Tips & Variations

Use a sturdy metal spatula to gently roll the salmon when flipping to minimize oil splatter.

Swap avocado oil for olive oil if preferred, but use a high smoke point oil for best results.

Add a pinch of smoked paprika to the sauce for a subtle smoky depth.

For a lighter version, substitute coconut milk with a dairy cream or cashew cream.

Serve with grain bowls, roasted vegetables, or crusty bread to enjoy every bit of the sauce.

FAQs

Can I use fresh roasted red peppers instead of jarred?

Yes, fresh roasted red peppers work wonderfully. Simply roast fresh peppers under the broiler until charred, then peel and drain excess liquid before using.

How do I know when the salmon is perfectly cooked?

Use a meat thermometer inserted into the thickest part of the filet. An internal temperature of 125°F provides a moist, tender texture, while 145°F means it’s fully cooked. Cooking times may vary based on thickness.