Baked Salmon with Roasted Red Pepper Sauce
Ingredients
Roasted Red Pepper Sauce
-
½
cup
jarred roasted red peppers
-
¼
cup
smoked nuts (almonds and/or cashews)
-
1
plum tomato
chopped
-
2
Tablespoon
red wine vinegar or sherry cooking wine
-
1
clove
garlic
-
a pinch
paprika
-
¼
teaspoon
crushed red pepper
-
⅓
cup
heavy cream or non-dairy unsweetened creamer/milk
-
to taste
fine kosher salt and pepper
Baked Salmon
-
3
fillets
salmon (15–18 ounces, skin removed)
-
1
Tablespoon
coconut oil, ghee, or other high smoke point oil
-
½
lemon
cut into slices
-
1
Tablespoon
fresh oregano
-
to taste
sea salt
-
to taste
black pepper
Instructions
- Blend all sauce ingredients except for cream.
- Heat sauce in a small saucepan over low heat and stir in cream until warm and smooth.
- Preheat oven to 400°F.
- Heat oil in an oven-safe pan over medium-high heat.
- Sear one side of the salmon for 2 minutes, then flip and sear the other side for another 2 minutes.
- Add the roasted pepper sauce to the pan with the salmon and heat for 2 minutes.
- Transfer the pan to the oven and bake for 10 minutes, or until the salmon is no longer pink.
- Garnish with sliced lemon and oregano, and season with sea salt and pepper to taste.
Nutrition Facts (estimated)
Servings
3
Calories
351
Total fat
20.6g
Total carbohydrates
8.2g
Total protein
35.7g
Sodium
177.3mg
Cholesterol
90.8mg
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