Succulent baked salmon drenched in a fragrant creamy roasted pepper sauce makes this the ultimate dinner tray bake.
One tray wonder
Other than the sauce, which you need to blend. This dish needs one tray. You just throw everything into a tray and let the magic happen.
This means minimal washing up and as it is Ramadan, less washing up is vital! Cleaning a hurricane of plates is not the one after a long day of fasting. The one thing I dread during Ramadan is kitchen cleaning!
But with this dish, I just place this beauty in it’s tray in the middle of the dining table and everyone digs in.
Roasted red pepper and coconut sauce
This sauce is on RINSE AND REPEAT at my house. We love and can’t get enough of it. It transforms any dish into the brightest creamiest dish. It is addictive and extremely morish. You have been warned!
If you are not a fav of coconut milk, trust me when I say the after taste is more roasted red pepper than coconut. BUT if you really are not a coconut milk fan then swap with cream or vegan cream. I have tried both, and they are equally delicious!
I like to serve this with rice, bulgar wheat, quinoa or mash. Works beautiful as salmon pasta too, just flake the salmon and mix the cooked pasta into the beautiful creamy sauce. Absolutly DIVINE!
So what are you waiting for! This one tray wonder is calling you to make it tonight. Any fish would work well too. So don’t be discouraged if you do not have any salmon.
We have tried this with chicken and my word it was SO good. I have a IG reel tutorial on that on my instagram page.
You can also get that written recipe here
If you make this I hope you enjoy and don’t forget to leave a comment. I would love to hear how it went.
Grab the full recipe below. Ramadan Mubarak ❤️
Creamy roasted pepper baked salmon
- 1 side fillet salmon
- 1 small onion
- 1 handful coriander
- 2 tablespoons olive oil
- 4 garlic cloves
- 1 tablespoon smoked paprika
- Generous amount of sea salt
- 1 can coconut milk Only the thick creamy part. A small dash of the water can be used to help with blending if needed.
- 1 whole roasted red pepper either roast one in the oven until charred yourself or use store bough roasted peppers from a jar.
Pre heat an oven to 180*C
Chop up the onion and coriander. Mince the garlic too.
Marinate the salmon with the oil, coriander, garlic,onion, paprika and salt. Massage well.
Bake for 10 mins in an hot 180*C pre heated oven.
In the mean time make the sauce. Blend the roasted pepper and coconut milk until smooth and creamy.
Once the 15 mins is up. Pour the sauce all around the side of the salmon. Bake for a further 10 mins until golden and the sauce thickens.
Enjoy with rice, pasta or mash and devour!