🌟 Salmon with Roasted Pepper Cream Sauce 🌟😋❤️
Ingredients:
For the Salmon:
4 salmon fillets (6 oz each)
2 tablespoons olive oil
Salt and pepper to taste
For the Roasted Pepper Cream Sauce:
2 red bell peppers, roasted and peeled
1/2 cup heavy cream
1/4 cup chicken broth
1/2 cup grated Parmesan cheese
1 clove garlic, minced
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon crushed red pepper flakes (optional)
Salt and pepper to taste
Fresh basil, chopped (for garnish)
Directions:
1️⃣ Roast the Peppers:
Preheat your oven to 425°F (220°C). Place the red bell peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skins are charred and the peppers are soft.
Remove from the oven and place the peppers in a bowl. Cover with plastic wrap and let them steam for 10 minutes. Peel off the skins, remove the seeds, and set the peppers aside.
2️⃣ Prepare the Salmon:
Season the salmon fillets with salt and pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat. Add the salmon fillets, skin-side down, and cook for 4-5 minutes until the skin is crispy. Flip the salmon and cook for another 3-4 minutes until the salmon is cooked through. Remove from the skillet and set aside.
3️⃣ Make the Roasted Pepper Cream Sauce:
In a blender or food processor, puree the roasted red peppers until smooth.
In the same skillet used for the salmon, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the pureed peppers, heavy cream, and chicken broth. Stir to combine.
Add the grated Parmesan cheese, smoked paprika, and crushed red pepper flakes (if using). Stir until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
4️⃣ Combine and Serve:
Return the salmon fillets to the skillet, spooning the roasted pepper cream sauce over them. Cook for an additional 1-2 minutes to heat through.
Garnish with freshly chopped basil and serv
