Step 1

Puree 6 oz. of roasted peppers in a smoothie cup, or with a hand chopper, until smooth. Chop the remaining 6 oz. of peppers. Set aside.

Step 2

Season the salmon fillets with salt and paprika.

Step 3

Add about 2 tablespoons of olive oil to a large non-stick skillet. When it’s hot, add the salmon and fry for about 4-5 minutes on each side, until just cooked through (time will depend on the thickness of the fish). Remove the salmon from the skillet.

Step 4

To the same skillet, add the onions and garlic. Cook for 2 minutes, stirring, and then add the vegetable or chicken broth. Keep cooking until the liquid evaporates and the onions soften nicely.

Step 5

Add the chopped and pureed peppers. Cook, stirring occasionally, for 5-7 minutes, until it starts looking thicker, and the roasted peppers sweeten.

Step 6

Reduce the heat to low. Add the cream and Parmesan cheese, and season with some salt and pepper, if needed. Stir and bring to a gentle simmer.

Step 7

Return the salmon to the skillet, cover it with the sauce, and simmer for 1 minute, just to heat it through. Sprinkle some fresh parsley on top. Serve.