Description
Indulge in the irresistible flavors of Crispy Salmon with Roasted Red Pepper Sauce. Discover a delicious new way to enjoy your favorite fish dish!
Ingredients
Scale
- 2 lbs salmon (cut into individual portions)
- 2 Tbsp avocado oil
- 1/2 tsp sea salt (to taste)
- 1 tsp garlic powder
- ½ tsp paprika
- 1 Tbsp avocado oil
- 1 cup yellow onion (chopped)
- 5 large cloves garlic (minced)
- 1 (16-oz) jar roasted red peppers (drained)
- 1 (15-oz) can full-fat coconut milk
- 1 tsp sea salt (to taste)
- 1 cup cherry tomatoes (optional)
- 5 ounces baby spinach (optional)
Instructions
- Step 1– Cook the Salmon: Heat two tablespoons of avocado oil (or high-temperature cooking oil of choice) in a large skillet (I use the same skillet I used to sauté the onion and garlic) over medium-high heat.
- Step 2– Allow the skillet to heat up for a few minutes until it is sizzling hot. Aim for 400 to 500 degrees Fahrenheit.
- Step 3- Carefully place the salmon filets skin side up (flesh-side down) on the hot skillet. Be careful to gently place the filets on the skillet rather than plunking them down, or hot oil will surely splash back at you. If you have a mesh cover to avoid grease splatter, feel free to use it here.
- Step 4- Cook salmon for 6 minutes on the flesh side. Use a sturdy spatula (I use a metal spatula) to carefully flip the salmon and cook for 4 minutes on the salmon skin side, or cook to your desired level of doneness.
- Step 5– Pro tip for flipping salmon: You can use the spatula to gently roll the salmon to the other side rather than picking it up all the way and plopping it down. This, again, avoids grease splatter.
- Step 6– Salmon is considered fully cooked once it reaches an internal temperature of 145 degrees F. Many people, however, prefer the texture of salmon when it reaches 125 degrees F. Choose your level of doneness accordingly, but note that salmon will have a softer, juicier texture when cooked slightly below 145: 7- To check the internal temperature of the fish, insert a meat thermometer into the thickest part of the filet.
- Step 7- Transfer the pan-seared salmon to a plate and allow it to rest for 10 minutes while you finish making the sauce.
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg