Salmon w/ Fire Roasted Pepper Sauce

There’s just something about fall that makes me want meals that feel like a hug — cozy, comforting, but still light enough to keep things balanced. This Salmon is exactly that.

We’re taking tender, golden-seared salmon fillets and pairing them with a creamy roasted bell pepper sauce that’s smoky, a little sweet, and super versatile. The peppers, garlic, and onions get roasted until they’re caramelized and soft, then blended with broth, cream (or coconut cream for dairy-free), and smoked paprika to make a sauce that tastes like fall in a skillet.

I love serving this over brown rice, zucchini noodles, roasted cabbage “steaks,” or even cauliflower mash — it keeps things low-carb, high-flavor, and perfect for sweater weather season. Bonus: the whole dish is ready in about 30 minutes, so you get weeknight convenience with date-night vibes.

If you’ve been looking for a new way to switch up salmon, this is it. Try it with a mix of red and orange peppers for sweetness, or kick it up with a pinch of red pepper flakes if you like some heat.

 Full recipe is below so you can bring this cozy plate to your own kitchen.

What you'll need:

(2 servings)

For the Salmon

• 2 salmon fillets (5–6 oz each)

• 1 tbsp olive oil (or avocado oil)

• 1 tsp orange pepper seasoning (or salt + pepper if preferred)

For the Roasted Bell Pepper Cream Sauce

• 2 red bell peppers (you can also mix orange/yellow for sweetness)

• 2 cloves garlic (peeled)

• 1/2 small onion (roughly chopped)

• 1 tbsp olive oil

• 1/2 cup chicken or vegetable broth

• 1/3 cup heavy cream (or coconut cream for dairy-free)

• 2 tbsp Parmesan cheese (optional, for richness)

• 1/2 tsp smoked paprika

• Salt & black pepper, to taste

• Pinch of crushed red pepper flakes (optional, for heat)

What to do::

1. Roast the bell peppers

   • Preheat oven to 425°F (220°C).

   • Slice bell peppers in half, remove seeds. Place cut-side down on a baking sheet with garlic cloves and onion. Drizzle with olive oil and roast 20–25 minutes, until skins blister.

   • Once roasted, place peppers in a bowl, cover with foil or a lid, and let steam 5–10 minutes. Peel off skins (they should slip off easily).

2. Make the sauce

   • Add roasted peppers, garlic, onion, broth, smoked paprika, and Parmesan (if using) to a blender. Blend until smooth.

   • Pour into a skillet, stir in cream, and simmer on low for 5 minutes until slightly thickened. Taste and season with salt, pepper, and red pepper flakes.

3. Cook the salmon

   • While sauce simmers, season salmon fillets with orange pepper seasoning.

   • Heat olive oil in a skillet over medium-high. Sear salmon 4–5 minutes per side (depending on thickness) until golden and flaky.

4. Assemble & serve

   • Spoon bell pepper cream sauce onto plates or bowls.

   • Place salmon on top and drizzle extra sauce over.

   • Serve with brown rice, zucchini noodles, roasted cabbage, or even cauliflower mash for a cozy fall-style dish.

This is creamy, smoky-sweet, and comforting — a perfect fall dinner that feels indulgent but stays low-carb.

Don’t forget to tag me if you try it — I love seeing your versions of these Sweater Weather Plates!