Oven roasted salmon topped with light and creamy red pepper sauce. This is a simple yet incredibly satisfying dinner that your whole family will love!
- 4 salmon fillets, 6 ounces each
- Olive oil
- Kosher salt and fresh ground black pepper
- Lemon, optional
Red Pepper Sauce
- 2 Tbsp. olive oil
- 1 (7 oz.) jar roasted red peppers, drained and chopped, about 1 cup
- 1 Tbsp. minced garlic
- 1 Tbsp. chopped fresh basil or 1 tsp. dried
- 1/2 cup half and half or heavy cream
- 2 Tbsp. grated Parmesan cheese, plus extra for serving
- 1/4 tsp. red pepper flakes, optional
- Kosher salt and fresh black pepper, to taste
- Preheat the oven to 425F. Line a baking sheet with parchment paper.
- Pat the salmon dry with a paper towel and place it on the baking sheet. Drizzle oil over the top of each salmon fillet, just enough to coat, and rub all over. Season with salt and pepper, to taste.
- Bake for 8-12 minutes or until cooked through and easily flaked. Remove the salmon from the oven and give it a nice squeeze of fresh lemon juice over the top, if desired.
Red Pepper Sauce
- While the salmon is in the oven prepare the sauce. In a small saucepan, heat olive oil over medium heat. Add chopped peppers, garlic, and basil. Cook for 5 minutes, stirring occasionally until flavors come together and become very fragrant.
- Transfer the pepper mixture to a food processor or blender. Make sure to scrape out every bit of garlic and all of the olive oil with a rubber spatula. Puree until smooth, scraping down the sides as needed.
- Return the pureed mixture back to the same pan and stir in half and half, Parmesan, and season with salt and pepper to taste. Add red pepper flakes, if desired. Cook until heated through, about 1 minute.
- Serve salmon topped with sauce and more Parmesan cheese.
- Half and Half Substitute: Instead of half in half, use coconut milk. Coconut milk will give you the creamiest results. Other plant-based kinds of milk, like unsweetened almond or cashew milk, would work well too but it won’t be as creamy. Just be sure not to overheat dairy-free milk so it doesn’t separate.
- Sauce: Roasted red peppers can taste bitter, especially after blended up. So it’s important to make sure the sauce does not taste the same way. Before serving, taste the sauce and if needed add another 1-2 Tablespoons of cream to balance out the bitterness. Also, a squeeze of fresh lemon juice will brighten up the sauce. It should taste creamy, lightly sweet, and charred.
- Serving Size: 6 oz. salmon with 1/4 sauce
- Calories: 524
- Sugar: 1.3 g
- Sodium: 595.8 mg
- Fat: 26.9 g
- Carbohydrates: 4.6 g
- Protein: 68 g
- Cholesterol: 179.8 mg
Keywords: seafood, easy, creamy, family friendly