30 minutes
This delightful dish combines the rich flavors of seared salmon with a creamy roasted pepper sauce, all served over a bed of fresh spinach.
Salmon fillets
0 oz
to taste
to taste
tablespoons
Bell Pepper, roasted, peeled
each
cups
Fresh Spinach, wilted
cups
1. Roast the Peppers
Preheat your oven to 400°F (200°C). Place red bell peppers on a baking sheet and roast in the oven for about 15 minutes, until the skins are charred. After cooling, peel off the skins and remove the seeds.
2. Prepare the Sauce
Transfer the peeled peppers to a blender. Add heavy cream and blend until smooth. Season with salt and pepper to taste.
3. Sear the Salmon
Heat a skillet over medium-high heat and add the olive oil. Season the salmon fillets with salt and pepper. Sear the salmon fillets skin-side down for about 4 minutes, then flip and cook for another 2-3 minutes or until just cooked through.
4. Wilt the Spinach
In a separate pan, wilt the fresh spinach over medium heat for about 2 minutes, until tender.
5. Serve the Dish
Arrange wilted spinach on each plate, top with a seared salmon fillet, and generously spoon the roasted pepper sauce over the salmon.
Comments (0)