Creamy Roasted Red Pepper Salmon
Creamy Roasted Red Pepper Salmon brings together the bright, sweet notes of roasted peppers and the richness you expect from a well-made sauce. It’s a comforting and visually stunning dish that perfectly pairs salmon with a glossy pepper sauce.
Equipment
- Air Fryer
- Large Skillet
- Blender
- Baking Sheet
Ingredients
Ingredients
- 4 fillets (approximately 170) Salmon skin-on, about 6 oz each
- 240 g Roasted red peppers chopped
- 120 ml Cream or dairy-free alternative for the sauce
- 2 cloves Garlic minced
- 15 ml Lemon juice freshly squeezed
- 15 ml Olive oil for cooking
- to taste Salt for seasoning
- to taste Black pepper for seasoning
- to taste Fresh herbs such as parsley or dill
- optional Paprika or chili flakes for a little kick
Instructions
- Start by preheating your air fryer to 204 °C. Season the salmon fillets with a light pinch of salt and pepper, then place them in the basket with spoonfuls of the roasted red pepper sauce on top.
- Cook for about 8–10 minutes, checking for an internal temperature of 63 °C in the thickest part. The salmon should flake easily with a fork.
- While the salmon cooks, gently warm the remaining sauce in a small pan, stirring it occasionally.
- To make the sauce, blend the roasted red peppers with your cream, minced garlic, and lemon juice until smooth. Simmer gently on low heat until it coats the back of a spoon.
- Adjust salt, pepper, and acidity to find the right balance before serving the salmon on a plate with the sauce drizzled over the top.
Notes
Tip: You can prepare the sauce ahead of time and store it in the fridge, then reheat it gently with a splash of broth to loosen it if needed.