Liberally season both sides of each salmon fillet with seasoning blend.
Add avocado oil to large skillet and warm over medium-high heat. Once oil is hot, place salmon fillets in skillet with skin-side down.
Sear 4 minutes or until skin is golden and crisp.
Flip fillets and cook skin-side up for 2 to 4 minutes or until desired doneness is reached. Transfer fillets to plate and return skillet to stove.
Reduce heat to medium-low and pour 1 cup chicken broth into skillet.
Deglaze pan, scraping up any browned bits that may be stuck to bottom.
Simmer until liquid is reduced by 50%, then pour remaining liquid into medium bowl.
Return skillet to stove and increase heat to medium. Melt butter in skillet.
Then add minced garlic...
... and sauté 30 to 60 seconds or until just fragrant.
Return reduced chicken broth to skillet and stir well.
Add in chopped roasted red peppers, fresh lemon juice, and heavy cream. Bring liquid to boil and reduce until slightly thickened, approximately 3 minutes.
Remove skillet from heat and stir in freshly grated parmesan until cheese is fully incorporated.
Return salmon fillets to skillet and spoon plenty of sauce over tops.
Serve immediately with desired sides. Enjoy!