Add almonds to a high-powered blender or food processor. Blend at low speed. Once the nuts are coarsely chopped, increase to high speed to chop finely.
3.
Add roasted red peppers, tomatoes, garlic, red wine vinegar, smoked paprika, and crushed red pepper. Blend until smooth.
4.
Transfer the sauce to a small saucepan over low heat. Stir in the cream.
5.
Cook for 2–4 minutes, stirring occasionally. Add salt and pepper to taste. Set aside.
6.
In an oven-safe pan, heat avocado oil over medium-high heat.
7.
Sprinkle both sides of the salmon filets with salt and pepper.
8.
Make sure the pan and oil are hot. Add salmon filets to the pan. Cook untouched for 2 minutes.
9.
Flip, and cook untouched for another 2 minutes.
10.
Pour the sauce over the salmon in the pan.
11.
Transfer the pan to the oven, and cook until salmon reaches an internal temperature of 145°F, about 10 minutes.
12.
Garnish with lemon slices and parsley, and enjoy!
Notes
1.
If you do not have a blender or food processor, chop the nuts, roasted red peppers, and tomatoes, and garlic very finely by hand. Aggressively stir together with red wine vinegar, smoked paprika, and crushed red pepper. Then proceed to Step 4 as normal.
2.
The salmon should easily release from the pan when it is time to flip it. If it does not, continue cooking for another minute until it does release easily. If it still sticks, get the pan hotter next time before adding the salmon!
3.
Sauce can be made ahead of time. Store in an airtight container in the refrigerator for up to 3 days.
