Description
Tender seared salmon fillets finished in a creamy roasted red pepper sauce with sautéed spinach and aromatics. A rich and flavorful dish perfect for a quick dinner.
Ingredients
- ½ cup jarred roasted red peppers (drained)
- ½ cup heavy cream
- ½ cup chicken broth
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- 1 tablespoon olive oil
- 4 salmon fillets (thawed)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup sweet yellow onion (chopped)
- 2 cloves garlic (minced)
- 2 cups baby spinach
Instructions
- In a blender or food processor, combine roasted red peppers, heavy cream, chicken broth, salt, and red pepper flakes. Blend until mostly smooth and set aside.
- Heat olive oil in a large skillet over medium heat. Pat salmon dry and season with salt and pepper. Sear salmon for about 3 minutes on each side until browned, then remove and set aside.
- In the same skillet, sauté chopped onion and garlic for about 5 minutes until softened.
- Add spinach and cook for 2–3 minutes until wilted.
- Reduce heat to medium-low and pour in the prepared sauce. Stir to combine.
- Return salmon to the skillet and simmer for 3–4 minutes until heated through and coated in sauce.
- Serve hot.
Notes
- Use fresh or frozen salmon fillets, fully thawed before cooking.
- Adjust red pepper flakes to control spice level.
- Serve with rice, pasta, or crusty bread to soak up the sauce.
- Leftovers can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 19 minutes
- Category: Main Course
- Method: Pan Sear
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 95 mg
