A quick and easy dinner made in less than 20 minutes, using only one skillet.
Spice up your weeknight meal with this Pan Seared Salmon in Roasted Red Pepper Sauce. It’s the perfect combination of savory and spicy. The best part? It can be made within 20 minutes, so when you’re getting home from work and starving, this easy, flavorful and delicious meal will be ready to eat in no time!
Heyo! If you are not a seafood person, I’m sorry. No really. I can’t imagine living without it. It makes an appearance on our meal plan weekly.
Whether it’s salmon, shrimp, cod, mahi mahi. We love it all!
Fish is a great source of protein, that’s generally low in calories and fat. And salmon, in particular, is high in omega 3 fatty acid, which is great for you brain and heart health 🙂 double whammy!
Coupled with the rest of the ingredients in this recipe (spinach and coconut milk), we are looking at one nutrient-rich powerhouse.
This dinner can be whipped up quick, so whether you’re hangry after work or busy running the family around, you can enjoy an easy meal that’s not only delicious, but healthy.
Here’s what you’ll need 👇🏼
Pan-Seared Salmon Ingredients
- salmon fillets (wild is better than farm-raised, although, also more expensive)
- avocado oil
- garlic
- roasted red peppers
- baby spinach
- coconut milk
- grated parmesan cheese
- red pepper flakes
Minimal ingredients, but so much flavor!!
If you’re not a big coconut fan, have no fear. I’m not either.
The roasted red peppers mask the coconut flavor, so you’ll just have one creamy kick-a** red pepper sauce.
You’re dinner plate is going to be exploding with a little scrumptious sizzle. 🔥
If you’re not a fish fan, this Roasted Red Pepper Sauce would be great over chicken breasts or thighs too. I promise you’ll love it!
How to Make Salmon with Red Pepper Sauce
First, heat avocado oil in large skillet on medium heat. Add the salmon fillets to the skillet and season with salt and pepper. Let them brown for 5 minutes on each side. Once cooked through, place salmon on a separate plate.
Next, using the same skillet add the garlic and roasted red peppers. Roast for 1 – 2 minutes and then add the spinach and let wilt. Then add the coconut milk, grated Parmesan cheese, red pepper flakes, salt and pepper and let simmer for an additional 2 – 3 minutes.
Add the salmon back to the skillet and cover in the Roasted Red Pepper Sauce.
Serve it over a bed of brown rice, quinoa or cauliflower rice and add a scrumptious green veggie as a side. My favorites are asparagus, broccoli or roasted brussel sprouts 😋
So the next time you’re trying to think of a quick and easy dinner idea, whip up this delightful one-skillet meal.
- • 3 - 4 Atlantic salmon fillets
- • 1 tablespoon avocado oil
- • 1 tablespoon garlic, diced
- • ⅓ cup roasted red peppers
- • 1 cup baby spinach
- • ¾ cup coconut milk
- • ⅓ cup grated Parmesan cheese
- • ½ teaspoon red pepper flakes
- Heat 1 tablespoon avocado oil in large skillet on medium heat and add the salmon fillets. Season with salt and pepper. Let salmon brown for 5 minutes on each side. Once cooked through, place salmon on a separate plate.
- Next, using the same skillet add 1 tablespoon minced garlic and ⅓ cup roasted red peppers. Roast for 1 - 2 minutes and then add 1 cup baby spinach and let wilt.
- Add ¾ cup coconut milk, ⅓ cup grated Parmesan cheese, ½ teaspoon red pepper flakes and a pinch of salt and pepper. Let simmer for an additional 2 - 3 minutes.
- Add salmon back to the skillet and cover in the roasted red pepper sauce for 5 minutes. Serve over a bed of brown rice. Enjoy!
Love seafood? Try these dinner favorites!
