Seared Salmon with Bell Pepper Puree & Almonds

Roast the peppers over fire until completely charred. Or broil on aluminum foil until thoroughly charred. Place in a bowl and cover with plastic to steam for 4-5 minutes. While still warm, peel the skin from the peppers and place in a bowl with paper towels to absorb excess liquid.

Place in the high-speed blender with puree ingredients except olive oil. Turn on medium and start streaming the oil in. Turn on high until completely blended and smooth. Reserve until salmon is cooked.

Preheat oven to 400°F/200°C. Heat a medium cast-iron pan over medium-high heat. Dry salmon fillets with paper towels and season with salt and pepper. Add oil to the pan and when shimmering, add the salmon fillets, skin-side down. Reduce heat to medium-low and cook until at least half the filet is starting to turn opaque (4-7 minutes). Place the pan in the oven and cook until opaque throughout, 3-5 minutes. Place skin-side up on a paper towel-lined plate.

Pour the puree on a plate, place the fish on top with broccoli on the side. Garnish with lemon juice, toasted shaved almonds and additional sauce.