This high-protein salmon dish with Roasted Red Pepper Tomato Soup from Pacific Foods is a simple, flavorful dinner that feels special enough for guests but remains easy enough for a weeknight meal. The combination of roasted red pepper, tomato, tender salmon, and baby spinach creates a colorful plate with a rich, savory sauce and a fresh green finish.
The sauce is the heart of this roasted red pepper salmon recipe. Instead of building a sauce from many ingredients, the soup is gently reduced until it becomes thicker, more concentrated, and ready to spoon beneath the fish. Its naturally sweet and smoky flavor pairs beautifully with the salted salmon, while the spinach adds balance, color, and a light vegetable element. The result is a gluten-free, high-protein salmon entree that looks elegant without requiring complicated techniques.
This recipe was originally created for the Pacific Foods Everyday Chef Challenge, where the goal was to prepare approachable, everyday food with a healthier focus. I was grateful for the support during the first round of the challenge, and especially thankful to everyone who helped share the recipe and spread the word. It was encouraging to see healthy, high-protein, gluten-free cooking receive more attention in a mainstream recipe setting.
Roasted Red Pepper Salmon with Spinach is a practical dish for anyone who wants a satisfying seafood dinner with minimal cleanup. The salmon roasts quickly, the spinach wilts right on the baking sheet, and the sauce can be made while the oven heats. Serve it as written for a light meal, or pair it with a simple side dish if you want something more filling. Either way, the bold red pepper tomato sauce makes this salmon recipe memorable, comforting, and naturally elegant.
Roasted Red Pepper Salmon with Spinach
This roasted red pepper salmon with spinach is a high-protein, gluten-free seafood dinner made with salmon fillets, baby spinach, olive oil, sea salt, and a reduced roasted red pepper tomato soup sauce. It is simple, colorful, and full of savory flavor.
Ingredients
- 4 4-ounce salmon fillets, skin on
- 2 tablespoons olive oil
- ½ teaspoon Celtic sea salt
- 2 cups Pacific Foods Organic Roasted Red Pepper and Tomato Soup
- 5 ounces baby spinach
Instructions
Sauce Preparation
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Pour the roasted red pepper and tomato soup into a medium saucepan.
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Cook over medium heat, stirring occasionally, for 10 to 20 minutes, until the soup thickens and reduces to about 1 cup.
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Remove the sauce from the heat and set it aside while you prepare the salmon.
Salmon Preparation
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Preheat the oven to 500°F.
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Keep the skin on the salmon. Rinse the fillets and pat them dry with a paper towel.
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Place the salmon skin side down on a metal baking sheet.
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Rub the fillets generously with olive oil, then sprinkle them evenly with sea salt.
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Once the oven reaches 500°F, reduce the temperature to 275°F and immediately place the baking sheet with the salmon on the lowest oven rack.
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Roast the salmon for 8 to 13 minutes. About 2 to 3 minutes before the salmon is finished, add the baby spinach to the baking sheet so it can wilt in the oven.
Assembling the Dish
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When the salmon and spinach are done, spoon ¼ cup of the roasted red pepper tomato sauce into the center of each plate.
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Place one salmon fillet on top of the sauce, then arrange the wilted spinach around the salmon and sauce.
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Serve warm.
Recipe Notes
For the best texture, avoid overcooking the salmon. The roasting time can vary depending on the thickness of the fillets, so begin checking near the lower end of the time range. The spinach only needs a few minutes in the oven; it should be wilted but still bright and tender.
Reducing the soup is what turns it into a sauce. Stir it occasionally and allow it to simmer until the flavor becomes more concentrated and the texture is thick enough to sit underneath the salmon. This simple step gives the finished dish a polished, restaurant-style presentation.
Equipment
* Disclosure: I worked with Pacific Natural Foods as a participant in this promotion and received a stipend.