Seared Salmon with Spinach and Creamy Roasted Peppers

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.