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Roasted Red Pepper Salmon with Creamy Parmesan Sauce Recipe

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3.9 from 8 reviews

This Roasted Red Pepper Salmon is a delightful and elegant meal featuring tender baked salmon fillets topped with a creamy, flavorful roasted red pepper sauce. The sauce combines roasted peppers, garlic, basil, and Parmesan cheese for a rich, vibrant complement to the flaky fish. Perfect for a quick yet impressive weeknight dinner or special occasion.

Ingredients

Salmon

  • 4 salmon fillets, 6 ounces each
  • Olive oil, for drizzling
  • Kosher salt, to taste
  • Fresh ground black pepper, to taste
  • Lemon, optional, for squeezing over salmon

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 basil
  • 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, to taste
  • Fresh ground black pepper, to taste

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and simplify cleanup.
  2. Prepare the Salmon: Pat the salmon fillets dry thoroughly with a paper towel. Place them on the prepared baking sheet and drizzle olive oil over each fillet, rubbing it all over the surface to coat evenly. Season each piece generously with kosher salt and fresh ground black pepper according to your taste.
  3. Bake the Salmon: Place the baking sheet in the preheated oven and bake the salmon for 8 to 12 minutes, or until the fish is cooked through and flakes easily with a fork. Once done, remove from oven and optionally squeeze fresh lemon juice over the salmon for a bright finish.
  4. Make the Red Pepper Sauce: While the salmon is baking, heat 2 tablespoons of olive oil in a small saucepan over medium heat. Add the chopped roasted red peppers, minced garlic, and chopped basil, cooking for about 5 minutes while stirring occasionally until the mixture is fragrant and the flavors meld together.
  5. Puree the Sauce: Carefully transfer the cooked pepper mixture to a food processor or blender. Use a rubber spatula to scrape every bit of garlic and olive oil into the blender. Puree the mixture until smooth, periodically scraping down the sides to ensure an even texture.
  6. Finish the Sauce: Return the smooth red pepper mixture to the saucepan. Stir in the half and half or heavy cream along with 2 tablespoons of grated Parmesan cheese. Season with salt, fresh ground black pepper, and red pepper flakes if using. Warm the sauce over medium heat for about 1 minute until it is heated through and slightly thickened.
  7. Serve: Plate the baked salmon fillets and generously spoon the roasted red pepper sauce on top. Finish with additional Parmesan cheese if desired, and serve immediately for the best flavor and texture.

Notes

  • You can substitute the half and half with heavy cream for a richer sauce or with milk for a lighter version, adjusting thickness accordingly.
  • If fresh basil is unavailable, dried basil will work but use a smaller amount as it’s more concentrated in flavor.
  • To add a smoky dimension, consider roasting fresh red peppers yourself before using instead of jarred roasted red peppers.
  • The salmon cooking time depends on the thickness of the fillets; always check for doneness by ensuring the flesh flakes easily.
  • Red pepper flakes are optional but add a subtle spicy kick to the sauce; omit if you prefer no heat.

Find it online: https://yumntasty.com/roasted-red-pepper-salmon-with-creamy-parmesan-sauce-recipe/