This high-protein salmon entrée, made with Pacific Foods Roasted Red Pepper and Tomato Soup, became an instant favorite at my table. My husband and children enjoyed the rich, slightly sweet, smoky sauce that pairs perfectly with tender, salted salmon and fresh baby spinach. It’s an elegant, nutrient-dense main course that feels special but is straightforward to prepare, making it ideal for weeknights or weekend dinners when you want to impress guests without a lot of fuss.
The concentrated red pepper and tomato reduction contributes deep, layered flavor and a velvety texture that complements salmon’s natural richness. Using the soup as the base for the sauce keeps the ingredient list short while delivering a well-balanced result: a savory, slightly tangy sauce that brightens the fish and greens. The dish is naturally gluten free, high in protein, and suitable for anyone seeking a wholesome, flavorful meal.
I entered this recipe in the Pacific Foods Everyday Chef Challenge and was honored by the response in the first round. Your votes helped bring attention to healthy, high-protein, gluten-free cooking. I’m grateful for the encouragement and for everyone who shared the contest widely. This recipe is my contribution to the second round of the challenge — a practical, elegant salmon dish you can make any night of the week.
Roasted Red Pepper Salmon with Spinach
4
Ingredients
- 4 4-ounce salmon fillets, skin on
- 2 tablespoons olive oil
- ½ teaspoon Celtic sea salt or coarse salt
- 2 cups Roasted Red Pepper and Tomato Soup (use a high quality canned or boxed soup)
- 5 ounces baby spinach
Instructions
Sauce Preparation
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Pour the roasted red pepper and tomato soup into a medium saucepan. Use the full 2 cups called for in the ingredients.
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Heat over medium and reduce gently, stirring occasionally. Allow the soup to simmer until it thickens and reduces to about 1 cup, about 10–20 minutes depending on heat intensity.
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Taste and adjust seasoning if necessary. Remove from heat and set the sauce aside so it stays warm while you prepare the salmon.
Salmon Preparation
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Preheat your oven to 500°F. Prepare a baking sheet by lining it with parchment or lightly oiling it if desired.
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Keep the skin on the fillets. Rinse the fish and pat thoroughly dry with paper towels to ensure the skin crisps and the fish roasts evenly.
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Place the fillets skin-side down on the baking sheet. Rub each fillet generously with olive oil, then sprinkle with the sea salt.
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When the oven reaches 500°F, quickly lower the temperature to 275°F and immediately put the baking sheet with the salmon on the lowest rack. This method helps the fish cook gently and evenly.
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Roast the salmon for 8 to 13 minutes, depending on thickness and desired doneness. About 2–3 minutes before the salmon is done, open the oven and scatter the baby spinach onto the baking sheet so it can wilt from the residual heat.
Assembling the Dish
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When the salmon and spinach are ready, spoon about 1/4 cup of the reduced red pepper tomato sauce into the center of each plate to create a flavorful base.
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Place a salmon fillet on top of the sauce, skin side down. Arrange the wilted spinach around the fish, tucking leaves against the sauce so each bite includes both greens and sauce.
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Serve immediately while the salmon is warm and the sauce is silky. This dish pairs well with a simple grain or roasted vegetables, but it also stands beautifully on its own for a light, satisfying meal.
20 minutes
28 minutes
48 minutes
Equipment
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Share your experience and any tweaks you made. Small adjustments like a squeeze of lemon, a pinch of black pepper, or a scattering of fresh herbs can personalize the dish and enhance freshness.
* Disclosure: I worked with Pacific Natural Foods as part of a promotion and received a stipend. The recipe reflects my own approach and testing.