Begin by preparing the creamy roasted red pepper sauce. Heat one tablespoon of avocado oil or olive oil in a large skillet on the stove top over medium-high heat. Add the chopped onion and sauté, stirring occasionally, until the onion has softened, about 5 minutes. Add in the fresh garlic and sauté for another 2-3 minutes, or until the garlic is very fragrant. Transfer the onion garlic mixture to a high powered blender (or food processor) and set the skillet aside to use for cooking the salmon.

Transfer the drained roasted red peppers, coconut milk, and sea salt to the blender and blend until the sauce is completely creamy. Set aside until ready to use.

Heat two tablespoons of avocado oil (or high-temperature cooking oil of choice) in a large skillet (I use the same skillet I used to sauté the onion and garlic) over medium-high heat.

Allow the skillet to heat up for a few minutes until it is sizzling hot. Aim for 400 to 500 degrees Fahrenheit. If you have a laser thermometer https://amzn.to/3CMOwI6 , use it to test the temperature of the skillet before placing the salmon fillets on it.

Carefully place the salmon filets skin side up (flesh-side down) on the hot skillet. Be careful to gently place the filets on the skillet rather than plunking them down, or hot oil will surely splash back at you. If you have a mesh cover to avoid grease splatter, feel free to use it here.

Cook salmon for 6 minutes on the flesh side. Use a sturdy spatula (I use a metal spatula) to carefully flip the salmon and cook for 4 minutes on the salmon skin side, or cook to your desired level of doneness.

Pro tip for flipping salmon: You can use the spatula to gently roll the salmon to the other side rather than picking it up all the way and plopping it down. This, again, avoids grease splatter.

Salmon is considered fully cooked once it reaches an internal temperature of 145 degrees F. Many people, however, prefer the texture of salmon when it reaches 125 degrees F. Choose your level of doneness accordingly, but note that salmon will have a softer, juicier texture when cooked slightly below 145.

To check the internal temperature of the fish, insert a meat thermometer into the thickest part of the filet.

Transfer the pan-seared salmon to a plate and allow it to rest for 10 minutes while you finish making the sauce.

Pour the roasted red pepper sauce into a skillet or saucepan (be careful if you’re using the same skillet you used to cook the salmon, as the skillet may need to cool down a bit before adding the sauce). Heat over medium heat and bring the sauce to a gentle bubble. Add in the cherry tomatoes and spinach (if adding) and continue cooking and stirring just until the spinach has wilted, about 2 to 3 minutes.

Transfer the salmon to bowls or plates with a lip and pour your desired amount of roasted red pepper sauce over the salmon. Serve salmon with steamed rice, mashed potatoes, risotto, couscous, pasta noodles, or anything that can soak up the delicious sauce. I go with brown rice and roasted vegetables.