Description
This dish delivers big flavor with minimal effort—succulent salmon smothered in a silky, smoky red pepper sauce. Infused with garlic and balanced by creamy coconut milk, it’s both comforting and elegant. A one-pan wonder perfect for a cozy dinner or a healthy weeknight treat.
Ingredients
Salmon
2 lbs salmon, cut into individual portions
2 tbsp avocado oil
½ tsp sea salt (or to taste)
1 tsp garlic powder
½ tsp paprika
Roasted Red Pepper Sauce
1 tbsp avocado oil
1 cup yellow onion, chopped
5 large garlic cloves, minced
1 (16 oz) jar roasted red peppers, drained
1 (15 oz) can full-fat coconut milk
1 tsp sea salt (or to taste)
1 cup cherry tomatoes (optional)
5 oz baby spinach (optional)
Instructions
Prepare the Salmon
Preheat oven to 400°F (200°C).
Place salmon on a lined baking sheet. Drizzle with oil and season with salt, garlic powder, and paprika.
Bake for 12–15 minutes, or until salmon flakes easily with a fork.
Make the Sauce
In a skillet, heat oil over medium. Add onion and sauté until soft, about 5 minutes.
Add garlic and cook another minute.
Stir in roasted red peppers and coconut milk. Simmer for 5 minutes.
Use an immersion blender (or regular blender) to purée until smooth.
Return to pan. Stir in cherry tomatoes and spinach (if using), cooking until tomatoes soften and spinach wilts.
Combine and Serve
Spoon sauce over baked salmon. Serve warm with rice, quinoa, or roasted veggies.
Notes
Rich, smoky, and creamy—this salmon dish is a flavorful feast that’s as beautiful as it is nourishing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 420 per serving
- Fat: 30g per serving
- Carbohydrates: 9g per serving
- Fiber: 2g per serving
- Protein: 32g per serving