Ingredients
- Salmon fillets (4, approximately 6 oz each)
- Jarred roasted red peppers (12 oz jar, drained)
- Heavy cream (1/2 cup)
- Fresh garlic (4 cloves, minced)
- Olive oil (2 tablespoons)
- Grated Parmesan cheese (1/4 cup)
- Salt and freshly ground black pepper (To taste)
- Fresh basil or parsley (2 tablespoons, chopped, for garnish)
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Pat the salmon fillets dry and brush them with 1 tablespoon of olive oil, then season generously with salt and pepper. Place the salmon on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the salmon is cooked through and easily flakes with a fork.
- Step 2: While the salmon cooks, prepare the sauce base. Drain the roasted red peppers well and transfer them to a blender or food processor. Blend until the peppers are completely smooth and form a puree.
- Step 3: Heat the remaining 1 tablespoon of olive oil in a deep skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it. Pour in the pureed roasted red peppers and bring the mixture to a gentle simmer for 2 minutes.
- Step 4: Reduce the heat to low. Stir in the heavy cream and the grated Parmesan cheese until the sauce is smooth and creamy. Continue to stir until the cheese is fully melted and the sauce is heated through; taste and adjust salt and pepper as needed.
- Step 5: Carefully place the baked salmon fillets directly into the creamy red pepper sauce in the skillet, spooning some of the sauce over the tops of the fish. Heat gently for 1 minute to fully incorporate the flavors, then remove from heat.
- Step 6: Serve immediately, garnished generously with fresh chopped basil or parsley.
Notes
- Store leftover salmon and sauce together in an airtight container for up to 3 days; the heavy cream sauce will thicken significantly once cold.
- To reheat, place the salmon and sauce in a covered skillet over very low heat, steaming it gently for 5-7 minutes until warmed through, which prevents the fish from drying out in the microwave.
- Pair this creamy, savory salmon with simple steamed rice or a bright, crisp side like quick-blanched green beans or asparagus to cut through the richness.
- For a deeper, smokier flavor, consider briefly tossing the drained jarred peppers in a hot, dry pan for 2 minutes or roasting them under the broiler before blending into the puree.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American