Bold and Tangy: Salmon in Roasted Pepper Sauce

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If you’re looking for a delicious and healthy meal that’s also easy to prepare, look no further than salmon in roasted pepper sauce. This dish is perfect for busy weeknights when you want to put a satisfying dinner on the table without spending hours in the kitchen.

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The key to this recipe is the roasted pepper sauce, which gives the salmon a bold and tangy flavor that’s hard to resist. To make the sauce, you’ll need just a few ingredients, including roasted red peppers, garlic, and a touch of cream. The salmon is then seared in a pan until it’s perfectly cooked and topped with the flavorful sauce.

Not only is this dish delicious but it’s also packed with nutrients. Salmon is a great source of protein and omega-3 fatty acids, which are essential for heart health. Plus, the roasted peppers provide a boost of vitamin C and other antioxidants.

Whether you’re cooking for a crowd or just looking for a healthy meal to enjoy at home, salmon in roasted pepper sauce is sure to impress. So grab your apron and get ready to make a meal that’s both tasty and good for you!

Salmon in Roasted Pepper Sauce

Prep time: 5 mins Cook time: 20 mins Total time: 25 mins Course: main course
Cuisine: American Servings: 2 servings Calories: 527 kcal


  • 2 salmon fillets skin on (about 1 lb.)
  • Salt and pepper to season
  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • 3 cloves garlic finely diced
  • 4 oz. roasted red peppers diced
  • 4 cups fresh baby spinach
  • ½ cup Half & Half or heavy cream
  • ¼ cup grated Parmesan cheese
  • ¼ tsp. red pepper flakes or to taste
  • ¼ cup chopped parsley
  • Salt and pepper to taste


  1. Season the salmon fillets with salt and pepper.
  2. Heat the oil in a medium non-stick skillet over medium heat. Cook the salmon fillets flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove them from the pan and set aside.
  3. To the same pan, add butter and garlic. Cook for 1 minute, add the roasted peppers, and cook for 2 more minutes.
  4. Add the spinach and allow it to wilt.
  5. Reduce the heat to low, and add Half & Half, Parmesan, red pepper flakes, parsley, salt, and pepper. Stir and bring to a simmer.
  6. Return the salmon to the pan and spoon the sauce over each filet.
  7. Serve over pasta, rice, or steamed vegetables.


Calories: 527kcal | Carbohydrates: 10g | Protein: 43g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 143mg | Sodium: 2345mg | Potassium: 1389mg | Fiber: 2g | Sugar: 1g | Vitamin A: 7310IU | Vitamin C: 55mg | Calcium: 324mg | Iron: 4mg

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About the Author: Vicky Lau

Chef Owner at Tate Dining Room, Butler Luxury Caterer, Poem Patisseri

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