In a large skillet, heat 2 tablespoons of avocado oil over medium-high heat. Once shimmering, add 1 chopped yellow onion and sauté for about 5 minutes until soft and translucent. Stir in 2 minced garlic cloves and cook for an additional 2-3 minutes until fragrant.

Transfer the sautéed onions and garlic into a high-powered blender. Add 1 cup of roasted red peppers, 1 cup of coconut milk, and a pinch of sea salt. Blend on high until smooth and creamy, about 30 seconds.

In the same skillet, heat another tablespoon of avocado oil over medium heat. Once hot, place 2 skin-on salmon fillets in the skillet, skin-side down. Cook undisturbed for about 6 minutes.

Carefully turn the salmon fillets over and cook for an additional 4 minutes or until they reach your desired level of doneness, then let the salmon rest in the skillet for 10 minutes.

Pour the blended sauce back into the skillet over medium-low heat, stirring gently to warm it through. Add optional cherry tomatoes and baby spinach, stirring until the spinach wilts.

To serve, plate the salmon fillets and spoon the creamy roasted red pepper sauce over the top. Garnish with freshly chopped parsley or basil.