Recipe courtesy of Mary Berg
Red Pepper Roast Salmon
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 539
- Total Fat
- 34
- Saturated Fat
- 6
- Carbohydrates
- 27
- Dietary Fiber
- 4
- Sugar
- 16
- Protein
- 33
- Cholesterol
- 83
- Sodium
- 724
- Total: 55 min
- Active: 20 min
Ingredients
3 bell peppers
4 salmon fillets (about 5.3 ounces/150 grams each)
Kosher salt and freshly ground black pepper
5 tablespoons red pepper jelly
2 tablespoons extra-virgin olive oil
1 lemon, zested and juiced
1/2 cup (125 milliliters) mixed olives
3 tablespoons toasted pine nuts
1 handful basil leaves
Directions
- Heat your oven to 450 degrees F and line a sheet pan with parchment or aluminum foil, dull side up.
- 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.
- 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.
- 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.
- 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.
- Serve the salmon with the charred pepper salad on the side.