In a skillet, heat 1 tablespoon of avocado oil over medium heat. Add the chopped yellow onion and sauté for about 5 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 2-3 minutes, until fragrant. Carefully transfer this mixture to a blender with the jar of roasted red peppers and the coconut milk, blending until smooth. Set aside this rich sauce to use later.

Season your salmon fillets generously with garlic powder, paprika, and sea salt to enhance the flavors. In another skillet, heat 2 tablespoons of avocado oil over medium-high heat until shimmering. Place the salmon skin-side up in the hot skillet and cook for approximately 6 minutes, carefully flipping them to cook skin-side down for another 4 minutes. Aim for an internal temperature of 125-145°F, ensuring the salmon is tender and flakey.

Once the salmon is cooked, lower the heat on the skillet with the roasted red pepper sauce to medium. Add the optional cherry tomatoes and baby spinach to the sauce, stirring gently until the spinach just wilts. Spoon the creamy roasted red pepper sauce generously over the salmon fillets plated, allowing the vibrant colors and flavors to shine. Pair with rice, mashed potatoes, or pasta for a complete meal that’s sure to impress!