Baked salmon with roasted red pepper sauce is a quick and simple easy low carb weeknight meal. Made with fresh and healthy ingredients this tasty fish dish is perfect for the whole family and comes together easily. The salmon is baked in foil and is perfectly cooked. The roasted red pepper puree can be made ahead of time.
This post was originally published on January 7th 2016 and has been updated with an improved recipe, new photos and tips.
I know, I know, one meal does not a skinny woman make...but this salmon dish helps a little! In the week we have got into a routine of making dinners from scratch, trust me, for a girl who used to live on a bottle of wine and a frozen pizzas most nights, this is a big deal haha!
Cooking from scratch however, doesn't mean that you need a tonne of ingredients or hours in the kitchen. This baked salmon dish comes together easily and you can even make the roasted red pepper sauce ahead of time. If you are looking for more easy weeknight meals that are cooked from scratch, be sure to swing by my Green Lentil Daal and Creamy Tomato and Turmeric Chicken.
How To Make Baked Salmon with Roasted Red Pepper Sauce
To make the roasted red pepper sauce
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Place the peppers and garlic in a baking tray, drizzle with a little oil and roast until the skin has started to blacken (photo 1).
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Once cool, peel the skin off of the peppers, roughly chop and put them into a food processor / blender with the other sauce ingredinets (photo 2).
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Blitz until smooth and leave to one side (photo 3).
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Heat the heat in a sauce pot on a medium heat before serving. Taste and add some sugar if the sauce is too bitter.
To bake the fish
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Take the salmon fillets, and lay each each one, skin side up on a piece of tin foil. Season with a good pinch of salt and pepper. Next to each fillet, lay half of the lemongrass and chilli. Wrap the foil over and around the fillets to make a little parcel (photo 4).
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Bake until cooked through.
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Serve the baked salmon with the heated roasted red pepper sauce
Baked salmon in foil
This is a really quick to put together dinner, perfect for a weeknight meal. Baking the fish in a foil parcel helps to keep it super moist and holds on to those great flavours. It's super quick to prep the salmon like this and all you have to do is pop it in the oven. Depending on the thickness of the fillet you use the cooking time may differ. To check the fish is done just open up the parcel and check it with a fork.
Easy roasted red pepper sauce
The puree sets it off perfectly. You can pre-prep the puree and keep it in the fridge before reheating to serve. This recipe makes enough for four fillets of fish so you can easily half it if you are just serving for two. Leftover puree can be kept and stirred into pasta or used a a spread for sandwiches or pizzas.
Can you make this meal ahead of time?
The baked salmon is best served as soon as it is made, but the sauce can be made up to 4 or 5 days ahead of time and stored in the fridge in an airtight container. You can also prep the salmon in the foil packets earlier in the day and then just bake it in the oven when you are ready.
If you do have leftovers, keep the covered in the fridge and you can reheat it in the oven at 275ºf / 135ºc for 15 minutes to warm it through.
What do you serve with baked salmon?
For a healthy low calorie meal, you can serve this salmon with a side of steamed veggies or a simple potato side. This salmon works great with my Pak Choi with Garlic & Chilli and Oven Baked Fries.
Tips
- You can use skin on fillets or skinless salmon fillets. If you use skin on, once the salmon is baked you can fry the fillets skin down in a little oil over a high heat to get a crispy skin.
- Taste the sauce once you have heated it through and add sugar if needed. Depending on the peppers you use they can sometimes be a bit bitter.
- Be sure to cook the salmon in foil, this helps it to keep moist and not dry out. You can also use parchment paper.
- Don't wrap the foil tightly around the salmon. Tent it so that the air has room to move so that the fish cooks evenly.
Check out these other delicious fish recipes!
- Fish Tacos with a 7up Batter
- Crunchy Baked Cod with Red Pesto
- Salmon Baked in Foil with Pesto
- Pineapple Salsa with Smoked Salmon
- Lemon Sole Tin Foil Meal with Parmesan Potatoes
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Baked Salmon with Roasted Red Pepper Sauce
Ingredients
For the roasted red pepper sauce
- 3 red bell peppers
- 4 garlic cloves
- zest 1 lemon
- 4 sprigs of fresh parsley roughly chopped, stalks and all
- 1 tablespoon tomato puree
- 4 teaspoons sugar (optional)
For the fish
- 4 salmon fillets (skin on or off)
- salt and pepper
- 1 stick of fresh lemongrass cut in half lengthways
- 1 lemon sliced
Instructions
To make the roasted red pepper sauce
- Pre heat the oven to 220ºc / 430ºf.
- Place the peppers and garlic in a baking tray, drizzle with a little oil and roast for about 30mins until the skin has started to blacken.
- Take the peppers out of the oven and pop some cling film over them and allow them to cool so you can handle them.
- Once cool, peel the skin off of the peppers, roughly chop and put them into a food processor / blender and squeeze in the roasted garlic cloves as well as the garlic, lemon zest, parsley and tomato puree. Blitz until smooth and leave to one side.
- Heat the heat in a sauce pot on a medium heat before serving. Taste and add some sugar if the sauce is too bitter.
To bake the fish
- Pre heat the oven to 200ºc / 390ºf
- Take the salmon fillets, and lay each each one, skin side up on a piece of tin foil. Season with a good pinch of salt and pepper. Next to each fillet, lay half of the lemongrass and lemon. Wrap the foil over and around the fillets to make a little parcel.
- Place the parcels into the oven for 20mins or until cooked through.
- Serve the baked salmon with the heated roasted red pepper sauce
Notes
- You can use skin on fillets or skinless salmon fillets. If you use skin on, once the salmon is baked you can fry the fillets skin down in a little oil over a high heat to get a crispy skin.
- Taste the sauce once you have heated it through and add sugar if needed. Depending on the peppers you use they can sometimes be a bit bitter.
- Be sure to cook the salmon in foil, this helps it to keep moist and not dry out. You can also use parchment paper.
- Don't wrap the foil tightly around the salmon. Tent it so that the air has room to move so that the fish cooks evenly.
- Nutritional values are based on one of four servings and are an estimate only.
Nutrition
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