Pat salmon fillets dry with paper towels and season both sides with salt and pepper.

Place the roasted red peppers in a blender or food processor and puree until smooth.

In a medium saucepan over medium heat, melt the butter. Add the minced shallot and cook for 3 minutes until translucent.

Add the garlic and cook for 1 minute until fragrant. Pour in the stock and simmer for 5 minutes to reduce slightly.

Whisk in the red pepper puree and heavy cream. Simmer over low heat for 8-10 minutes until the sauce thickens to a coating consistency.

Stir in the lemon juice and fresh thyme; keep the sauce warm over low heat.

In a large heavy-bottomed skillet, heat the olive oil over medium-high heat.

Place salmon fillets in the skillet, skin-side down (if applicable). Sear for 4-5 minutes until the skin is crisp.

Carefully flip the fillets and cook for another 3-4 minutes, or until the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius).

Remove salmon from the pan and let rest for 2 minutes.

Spoon the roasted pepper cream sauce onto plates and place the salmon fillets on top.

Garnish with additional herbs if desired and serve immediately.