Ingredients
Scale
- 2 lbs salmon, cut into individual portions
- 2 Tbsp avocado oil
- 1/2 tsp sea salt
- 1 tsp garlic powder
- ½ tsp paprika
- 1 cup yellow onion, chopped
- 5 large cloves garlic, minced
- 1 (16-oz) jar roasted red peppers, drained
- 1 (15-oz) can full-fat coconut milk
Instructions
- Preheat your oven to 400°F (200°C).
- Season each salmon portion with sea salt, garlic powder, and paprika.
- Heat avocado oil in a large skillet over medium-high heat and add seasoned salmon skin-side down. Cook for about 4-5 minutes until golden brown.
- Remove salmon and set aside. In the same skillet, sauté onions until translucent; then add garlic and cook until fragrant.
- Stir in roasted red peppers and coconut milk; let simmer for about 5 minutes.
- Return salmon to the skillet, spoon sauce over each piece, and simmer together for another 3-4 minutes.
- Serve warm with optional additions like cherry tomatoes or baby spinach.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking/Frying
- Cuisine: Seafood
Nutrition
- Serving Size: 1 portion (170g)
- Calories: 360
- Sugar: 3g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 90mg