For roasted red pepper sauce:
1. Place roasted red bell peppers into the blender with olive oil, ½ cup of broth, Italian seasoning, salt & pepper, and a squeeze of lemon juice. Puree until smooth and adjust thickness with a little more stock if necessary.Your sauce should be pourable but not chunky or watery.
1. Lay salmon out onto a flat surface and season each side generously with salt & pepper and Italian seasoning.
2. Heat a large, nonstick sauté pan over medium/high heat and add in grapeseed oil. Once the oil is hot (almost smoking) add in salmon and cook on the first side for 3-4 minutes or until a nice golden brown crust forms. Flip salmon, pour in red pepper sauce, cover and reduce heat to low/medium - continue to cook for 3-4 minutes longer.
3. Squeeze fresh lemon juice over the top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (69g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 95 (66%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 27.5mg||8 %|
|Sodium 105.8mg||4 %|
|Potassium 209.4mg||6 %|
|Total Carbohydrate 2.2g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 1.4g|
|Protein 10.5g||15 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 143
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