Begin by preparing the roasted red peppers. You can roast them on an open flame, under a broiler, or in the oven until the skin is charred. Let them cool, then peel and remove seeds.

In a blender, combine the roasted peppers, heavy cream, minced garlic, lemon juice, and smoked paprika. Blend until smooth and set aside.

Season the salmon fillets with salt and pepper on both sides.

In a large skillet, heat the olive oil over medium heat. Once hot, add the salmon fillets, skin side down (if they have skin). Cook for about 4-5 minutes, then flip and cook for another 3-4 minutes, or until cooked through and flaky.

While the salmon is cooking, heat the pepper cream sauce in a small saucepan over low heat until warmed through, stirring occasionally. Do not bring it to a boil.

To serve, place a salmon fillet on each plate and spoon the roasted pepper cream sauce over the top. Garnish with chopped parsley.

Make sure not to overcook the salmon; it should be tender and flaky.

You can serve this dish with a side of steamed vegetables or a light salad for a complete meal.

If you prefer a spicier sauce, add a pinch of red pepper flakes to the cream sauce.