Description
Baked salmon is a nutritious, delicious meal, but it’s even better with a creamy roasted red pepper sauce on top! This one-pan salmon recipe is perfect for Christmas dinner.
Ingredients
Scale
For Roasted Red Pepper Sauce
- 1/2 cup jarred roasted red peppers (see notes if using fresh peppers)
- 1/4 cup smoked nuts (almonds and/or cashews)
- 1 plum tomato, chopped
- 2 Tablespoon red wine vinegar or sherry cooking wine
- 1 clove of garlic
- Pinch of paprika
- 1/4 teaspoon crushed red pepper
- 1/3 cup or 3–4 ounces heavy cream (or non dairy unsweetened creamer/milk)
- Fine kosher salt and pepper to taste
(printable sauce recipe can be found here)
For Baked Salmon
- 3 fillets or 15–18 ounces of salmon, skin removed
- 1 Tablespoon coconut oil, ghee, or other high smoke point oil
- 1/2 lemon, cut into slices
- 1 Tablespoon fresh oregano
- Sea salt
- Black pepper
Instructions
Roasted Red Pepper Sauce
- Blend all sauce ingredients except for cream.
- Add sauce to small saucepan over low heat and stir in cream. Stir on low heat until warm, smooth, and combined, about 2-4 minutes. Set aside.Â
Baked Salmon
- Preheat oven to 400 F.
- Heat oil in oven-safe pan over medium-high heat.
- Sear one side salmon in hot oil for 2 minutes, then flip salmon over and sear other side for 2 minutes.
- Add prepared roasted pepper sauce to pan with salmon. Heat for 2 minutes, then transfer pan to oven.
- Bake at 400F for 10 minutes, or until salmon is no longer pink.Â
- Garnish with sliced lemon, oregano. Season with sea salt and pepper, to taste.
Notes
If you don’t have jarred peppers, you may use fresh red peppers. Roast 1 large or 2 small red bell peppers, remove skin, slice and remove seeds. Adjust sauce consistency with cream.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Main
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 6 oz.
- Calories: 351
- Sugar: 3.5 g
- Sodium: 177.3 mg
- Fat: 20.6 g
- Saturated Fat: 6.5 g
- Carbohydrates: 8.2 g
- Fiber: 2.5 g
- Protein: 35.7 g
- Cholesterol: 90.8 mg
