Red Pepper Roast Salmon

Ingredients

• Olive oil
• 4 salmon fillets
• Salt & pepper
• 5 tablespoons red pepper jelly, divided
• 3 bell peppers
• 1 lemon
• 3 tablespoons toasted pine nuts or slivered almonds
• 1 handful basil leaves

Directions

1. Heat your oven to 450ºF, line a sheet pan with parchment or aluminum foil, dull side up, and drizzle with a little oil.
2. In a large bowl, whisk the remaining tablespoon of red pepper jelly with about 1 tablespoon of olive oil. Whisk in the lemon zest and lemon juice and season with salt and pepper. Add the bell peppers into the dressing along with the nuts and basil. Gently toss to combine.
3. Serve the salmon topped with the jammy pepper salad.
4. 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 into an even layer. Roast the salmon for 12 to 15 minutes or until cooked through.
5. Meanwhile, heat a skillet over medium heat and add in 2 teaspoons of oil. Thinly slice the peppers, add to the skillet, and season with salt and pepper. Cook the peppers down, stirring occasionally, for 6 to 8 minutes or until jammy.