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Red pepper roast salmon
Charred red peppers and salmon come together for a hearty and healthy dinner.
YIELDS
4
Ingredients
- 3 bell peppers
- 4 (about 150 g each) salmon fillets
- Kosher salt and black pepper, to season
- 5 tablespoons red pepper jelly, divided
- 2 tablespoons extra virgin olive oil
- 1 lemon
- 1/2 cup (125 ml) mixed olives
- 3 tablespoons toasted pine nuts
- 1 handful basil leaves
Directions
- Heat your oven to 450º 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 for 20 minutes or until the skins are lightly charred and the flesh of the peppers is soft. 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 them with a plate or a piece of plastic wrap. Set aside for five minutes while you prep the salmon.
- Place the salmon onto the sheet pan and season with salt and pepper. Top each fillet with a tablespoon of red pepper jelly and spread it into an even layer. Roast the salmon for 12 to 15 minutes or until cooked through.
- In a large bowl, whisk the remaining tablespoon of red pepper jelly with olive oil, lemon zest, and lemon juice and season with salt and pepper. Uncover the bell peppers and peel away the charred skins. Slice 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. Enjoy!
