Description
Delicious pan-seared salmon fillets served in a creamy roasted red pepper sauce with spinach, Parmesan, and a hint of red pepper flakes. This easy and flavorful dish is perfect for a quick weeknight dinner and pairs beautifully with pasta, rice, or steamed vegetables.
Ingredients
Scale
Salmon
- 2 salmon fillets skin on (about 1 lb.)
- Salt and pepper to season
- 1 tbsp. olive oil
- 1 tbsp. butter
Sauce
- 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
Instructions
- Season the Salmon: Pat the salmon fillets dry and season both sides generously with salt and pepper to enhance the flavor.
- Cook the Salmon: Heat olive oil in a medium non-stick skillet over medium heat. Place the salmon fillets skin-side down first and cook for about 5 minutes. Flip and cook for an additional 5 minutes or until the salmon reaches your preferred doneness. Remove salmon from the pan and set aside.
- Prepare the Sauce Base: In the same skillet, add butter and diced garlic. Sauté for about 1 minute until fragrant to infuse the butter with garlic aroma.
- Add Roasted Peppers: Stir in the diced roasted red peppers and cook for 2 more minutes to release their flavors into the sauce.
- Wilt the Spinach: Add the fresh baby spinach to the pan and cook until just wilted, stirring occasionally to combine with the other ingredients.
- Create the Creamy Sauce: Reduce the heat to low and pour in the Half & Half or heavy cream. Stir in grated Parmesan cheese, red pepper flakes, chopped parsley, salt, and pepper. Allow the sauce to simmer gently for a couple of minutes until it thickens slightly.
- Combine Salmon and Sauce: Return the cooked salmon fillets to the skillet, spooning the sauce over each piece to coat evenly and warm through for a minute.
- Serve: Plate the salmon and spoon additional sauce over the top. Serve hot accompanied by your choice of pasta, rice, or steamed vegetables.
Notes
- For a richer sauce, use heavy cream instead of Half & Half.
- Adjust red pepper flakes to control the spiciness level.
- This recipe is easily doubled to serve more people.
- Ensure not to overcook salmon for a moist, tender texture.
- Leftover sauce can be refrigerated for up to 2 days and reheated gently.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 450
- Sugar: 3g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg
