Ingredients:

  • 2 large red bell peppers (about 500g / 1.1 lbs)
  • 4 cloves garlic, minced (about 12g)
  • 2 tablespoons olive oil (30 ml)
  • 1/4 teaspoon red pepper flakes (optional) (1 g)
  • 1/2 teaspoon smoked paprika (1 g)
  • 1/4 cup vegetable broth (60ml)
  • 1 tablespoon lemon juice (15ml)
  • Salt and freshly ground black pepper, to taste
  • 4 salmon fillets, skin on or off (150-175g / 5-6 oz each)
  • 1 tablespoon olive oil (15 ml)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish (optional) (15g)

Instructions:

  1. Preheat oven, roast peppers until skin is blackened.
  2. Place peppers in a bowl, cover to steam, then peel away the skins and remove seeds.
  3. Sauté garlic in olive oil, add roasted peppers, broth, spices and blend until smooth.
  4. Season salmon, sear skin-side down until crispy, flip, cook until done.
  5. Pour sauce over salmon, garnish, and serve immediately.