Baked Salmon with Roasted Red Pepper Sauce

Salmon served with red pepper sauce on a white plate

Baked Salmon with Roasted Red Pepper Sauce

Baked salmon with roasted red pepper sauce is a quick and simple easy weeknight meal. Made with fresh and healthy ingredients this tasty fish dish is perfect for the whole family and comes together easily.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 301kcal

Author Slow The Cook Down

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