Close-Up of Red Pepper Salmon, as seen on Mary Makes It Easy S2
Recipe courtesy of Mary Berg

Red Pepper Roast Salmon

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  • Level: Easy
  • Total: 55 min
  • Active: 20 min
  • Yield: 4 servings
Charred bell peppers and salmon come together for a hearty dinner.



  1. Heat your oven to 450 degrees F and line a sheet pan with parchment or aluminum foil, dull side up.
  2. Cut the bell peppers in half and remove the seeds and white membrane. Place the peppers onto the prepared pan, skin side up, and roast until the skins are lightly charred and the flesh of the peppers is soft, 20 minutes. Alternatively, you can roast whole bell peppers on your grill or over a gas burner, turning frequently until charred.
  3. Transfer the charred peppers to a bowl and cover with a plate or a piece of plastic wrap. Set aside for 5 minutes while you prep the salmon.
  4. Place the salmon on the prepared sheet pan and season with salt and pepper. Top each fillet with 1 tablespoon of the red pepper jelly and spread into an even layer. Roast the salmon until cooked through, 12 to 15 minutes.
  5. In a large bowl, whisk the remaining 1 tablespoon of red pepper jelly with the olive oil, lemon zest, lemon juice, salt and pepper. Uncover the bell peppers and peel away and discard the charred skins. Slice the bell peppers into thin strips and add to the dressing along with the olives, pine nuts and basil. Gently toss to combine.
  6. Serve the salmon with the charred pepper salad on the side.