Ingredients:

  • 2 large red bell peppers (or a mix of red and yellow for extra sweetness)
  • 4 cloves garlic, unpeeled
  • 2 tablespoons olive oil, plus extra for drizzling
  • 1/4 cup blanched almonds (about 28g)
  • 1 tablespoon red wine vinegar (15ml)
  • 1 tablespoon lemon juice, freshly squeezed (15ml)
  • 1/4 teaspoon smoked paprika
  • Pinch of red pepper flakes (optional, for a little kick)
  • Salt and freshly ground black pepper to taste
  • 4 (6-ounce/170g) salmon fillets, skin on or off (your preference)
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions:

  1. Preheat oven to 450°F (230°C). Toss peppers with olive oil and place them on a baking sheet along with the unpeeled garlic cloves. Roast until the pepper skin is blackened and blistered, turning occasionally.
  2. Place the roasted peppers in a bowl and cover with plastic wrap for 10 minutes to steam. This makes the skin easier to peel off. Peel the peppers, remove the seeds, and roughly chop. Squeeze the roasted garlic from their skins.
  3. (Optional) Toast the almonds in a dry pan over medium heat until lightly golden and fragrant. This enhances their flavor. Watch them carefully, as they can burn quickly.
  4. Combine the roasted peppers, roasted garlic, toasted almonds (if using), olive oil, red wine vinegar, lemon juice, smoked paprika, red pepper flakes (if using), salt, and pepper in a blender or food processor. Blend until smooth and creamy. Add a little water if needed to thin the sauce. Taste and adjust seasonings.
  5. Preheat oven to 400°F (200°C). Pat the salmon fillets dry with paper towels. Season with salt and pepper.
  6. Place the salmon fillets on a lightly oiled baking sheet. Spoon the roasted pepper sauce over the salmon. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. If using skin-on fillets, you can broil the salmon for the last minute to crisp up the skin.
  7. Garnish the salmon with fresh parsley and serve with lemon wedges.