Cooking Instructions

• Start by patting the salmon portions dry with paper towels. This step is crucial for achieving that coveted crispy skin. Once dry, season both sides with sea salt, garlic powder, and paprika.
• In a large skillet, heat 2 tablespoons of avocado oil over medium-high heat. Once the oil is shimmering, carefully add the salmon portions skin-side down. Cook for about 4-5 minutes without moving them, allowing the skin to get crispy. Flip the salmon and cook for an additional 2-3 minutes or until cooked to your desired level of doneness. Remove the salmon from the skillet and set aside.
• In the same skillet, add 1 tablespoon of avocado oil along with the chopped onion. Sauté for 3-4 minutes until the onion becomes translucent. Add minced garlic and cook for an additional minute until fragrant.
• Add the drained roasted red peppers, coconut milk, and 1 teaspoon of sea salt to the skillet. Stir to combine and let it simmer for about 5 minutes. Transfer the mixture to a blender and blend until smooth. If desired, you can add cherry tomatoes and baby spinach to the sauce for extra flavor and nutrition.
• To serve, spoon the roasted red pepper sauce onto a plate or bowl and place the crispy salmon on top. For an extra touch, garnish with fresh herbs or a squeeze of lemon juice.