Pat the salmon fillets dry with paper towels. Generously season both sides with seasoning salt or your favorite all-purpose seasoning blend.

Heat avocado oil in a large skillet over medium-high heat.

Once the oil is hot, place the salmon fillets skin-side down in the skillet. Sear for about 4 minutes until the skin becomes crisp and golden.

Carefully flip the salmon and cook another 2 to 4 minutes depending on thickness and preferred doneness.

Transfer the cooked salmon to a plate and set aside.

Reduce heat to medium-low and pour chicken broth into the skillet. Scrape up all the flavorful browned bits from the bottom of the pan.

Simmer the broth until reduced by about half, then pour it into a bowl and reserve.

Return the skillet to medium heat and melt the butter.

Add minced garlic and sauté for 30 to 60 seconds until fragrant.

Stir in the roasted red peppers, lemon juice, heavy cream, and reserved reduced broth.

Bring the sauce to a gentle boil and simmer for approximately 3 minutes until slightly thickened.

Remove the skillet from heat and stir in freshly grated parmesan cheese until smooth.

Return the salmon fillets to the skillet and spoon the creamy red pepper sauce over the top.

Serve the Pan Seared Salmon with Red Pepper Sauce immediately with rice, mashed potatoes, pasta, or roasted vegetables.