Baked salmon with peppers recipe
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- Oily fish
- Salmon fillet
This baked salmon dinner with red and yellow peppers, parsley and lemon is quick and easy to make on a weeknight and is ready in under 30 minutes.
5 people made this
- 2 tablespoons olive oil
- 4 salmon fillets
- 2 red peppers, chopped
- 1 yellow pepper, chopped
- 1 onion, sliced
- 6 tablespoons lemon juice
- 3 tablespoons olive oil
- 2 tablespoons water
- 1 tablespoon maple syrup
- 5 cloves garlic
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons crushed chilli flakes
- 1 teaspoon ground cumin
- 1/2 bunch fresh parsley, chopped
- 1 lemon, sliced
MethodPrep:20min ›Cook:10min ›Ready in:30min
- Preheat oven to 200 C / Gas 6. Grease a roasting tin with 2 tablespoons olive oil.
- Place salmon fillets, red and yellow peppers and sliced onion in the prepared tin.
- Combine lemon juice, 3 tablespoons olive oil, water, maple syrup, garlic, salt, crushed chilli flakes, cumin and parsley in a small bowl. Drizzle 2/3 of the sauce over the ingredients in the tin.
- Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, 10 to 15 minutes.
- Serve with lemon slices and remaining sauce.
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Easy Baked Salmon
This simple whole side of salmon with butter, garlic, and fresh herbs is flavorful and foolproof, thanks to roasting it in a foil packet.
This recipe calls for a butter sauce with garlic, lemon juice, and honey which adds sweetness and brightness to the side of salmon. The baked salmon gets topped with chopped chives, basil, and parsley, adding a touch of freshness at the end.
If you don’t have these on hand you can use any fresh soft herb of your choice like tarragon or cilantro. This east-to-make yet flavorful combination is sure to be a crowd pleaser and once you get the method down, the flavor variations are endless.
Because of how fast salmon cooks, it’s a great option for a weeknight meal. If you’re ever making more than one or two fillets at a time, roasting a whole side of salmon is the way to go. Not only does it look impressive, but it’s deceptively simple.
The key to cooking a whole side of salmon is using a foil packet! This method ensures your salmon will be super moist, absorb all the flavors you season it with, and cook evenly.
So many recipes out there use just canned salmon. While that’s fine, I prefer to use fresh, as in using any leftovers. Preferably from a recipe of mine!
Besides that, only a handful of ingredients go in this like diced bell peppers, fresh dill, eggs and breadcrumbs to name a few.
They get gently formed into patties and are baked to a golden brown.
Cajun Salmon Recipe with Green and Red Peppers
- 1 tablespoon olive oil
- 1/4 cup white wine
- 1 1/2 pounds of salmon filet or steaks
- 1 red bell pepper
- 1 green bell pepper
- 1 medium onion
- 1 teaspoon Worcestershire sauce
- 1-2 teaspoons Cajun spice mix
- 1/4 teaspoon salt
Set the oven to 375°F.
Add the olive oil and white wine to a shallow 13x9 inch baking dish. Put the salmon into the dish. If you're using a filet with the skin still on, put the filet non-skin side down.
Chop the peppers and onion into small pieces.
Flip the salmon over. Spread the peppers and onions around the salmon, and stir them gently with a spoon to coat them with the oil/wine mixture.
Sprinkle the Cajun spice mix over the salmon. Use 1 teaspoon for a mild flavor, and 2 teaspoons for a stronger flavor. Sprinkle the salt over the veggies.
Easy Cajun salmon with red peppers, green peppers, and onions ready to bake
Bake for 10-15 minutes, just until the salmon flakes easily when you test it with a fork. The exact baking time depends on the thickness of the salmon.
Carefully lift the salmon out of the cooking dish and place it on a serving platter. Distribute the peppers, onions, and any remaining cooking liquid around it, and serve it to your lucky guests or family.
Lemon-Pepper Salmon In Foil + Giveaway
Baked-in-foil Salmon fillets topped with Lemon-Pepper Butter, lemon slices, grape tomatoes and fresh thyme.
Hey! ‘Tis the weekend before Christmas! How exciting!!
I think I might be a bit more excited than you because I get to celebrate two Christmases – yours and mine! What I mean by that is, I celebrate the birth of Christ on January 7th, but I celebrate the getting “giving of gifts” on December 25th. I know, it’s pretty awesome.
I also get to stuff my face like it’s nobody’s business on both days. But this also means that I have duties to tend to on both days. Cooking, baking, cleaning, sleeping… All I have to say to that is, thank goodness for fish! WHY fish?! Because fish cooks in like 10.056 seconds! Or was that minutes?
This is the sort of meal that you can eat and feel like this is the good life. I know it’s only salmon, but you have no idea just how good this really is. The buttah is the key to it all. This Lemon-Pepper Finishing Butter by Private Selection is simply delicious. I use it on chicken, I use it on veggies, I even spread it all over my morning toast.
Can I be completely open for just a second? There’s this other finishing butter they have – it’s the Cinnamon Brown Sugar – oh my bejesus! That one? I didn’t even bother to spread it on anything. It went from the spoon to zee mouth. Let’s not even get started on the Caramel Sea Salt. Can you imagine? I want to put that on top of every.thing.
Here’s what is so totally clever about this Lemon-Pepper Salmon recipe. The fish is baked in foil with other fresh ingredients, and it literally takes minutes to prepare and bake. I make this very often, but the addition of the butter took it over the top. The meal is wonderfully simple and, with just a few ingredients, it is a treat in itself. With a glass of chardonnay on the side, this is my comfort food.
Private Selection wants to give one of you a Private Selection Kit filled with a sample of their artisanal-inspired ingredients and a $100 Gift Card!
Preheat oven to 450 degrees F. Place pepper on baking sheet in center of oven. Bake 10 to 15 minutes or until skin blisters and blackens.
Remove pepper and place in covered container (This will steam the pepper and make it easier to peel). Cool. Discard skin and seeds. Reserve the flesh.
Combine bread crumbs, flour, herbs and a pinch of salt and pepper. Dredge the fish in this mixture until completely covered.
Heat oil in a saute pan to smoking. Carefully place fish in pan and add garlic. Cook fish until golden brown (about 1 minute per side). Pour in lemon juice and wine.
Remove fish from pan and place on lightly greased baking sheet. Pour lemon juice and white wine over fish. Coarsely chop pepper and mix with brie sprinkle evenly over fish.
Bake in a preheated 450 degrees F oven until fish is opaque and flakes easily with a fork, about 10 minutes, depending upon thickness of fish.
- Salmon – Look for good quality salmon, preferably wild-caught. First, when purchasing salmon, look for fish that looks moist rather than dried out. Secondly, avoid salmon with any browned spots on the belly or around the edges of the fillet. However, frozen fish is also great. Many times frozen fish is better than fresh, because it’s usually put on ice right after it’s caught to preserve freshness.
- Tomatoes – Grape tomatoes or cherry tomatoes! These tomatoes when roasted, turn into epic flavor bombs that are great as a side with this salmon or any other protein, or even added to pastas.
- Onionand Garlic – Essential flavor enhancers to this dish.
- Seasonings – Fresh oregano or 1 tsp dried oregano, salt & pepper. But here’s where you can experiment with different seasonings for your salmon. Try some garlic powder, smoked paprika, chipotle powder, cumin, rosemary or thyme.
- Olive Oil – Substitute vegetable, sunflower, safflower or avocado oil.
- 1 ¼ pounds skin-on salmon fillet, cut into 4 portions
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon kosher salt, divided
- 1 pound sweet mini bell peppers
- 2 medium red onions, quartered
Preheat a gas grill to high, build a fire in a charcoal grill or build a campfire and let it burn down to high heat (about 500 degrees F).
Brush or drizzle salmon with oil and sprinkle with 1/4 teaspoon salt. Sprinkle peppers and onions with the remaining 1/4 teaspoon salt.
Oil the grill rack (see Tip). Place the salmon, skin-side up, on the grill, along with the peppers and onions. Grill the salmon until browned, 3 to 4 minutes. Using a metal spatula, gently nudge one of the pieces: it should release from the grill without much force, but if it feels stuck, continue cooking for another minute. When the salmon releases easily, flip and continue cooking until browned and the flesh is opaque, about 3 minutes more. Cook the peppers and onions, turning frequently, until tender and well browned, 8 to 10 minutes total.
Step by step instructions
- Prepare the teriyaki glazed salmon.
- If you haven't already, prepare the whole30 homemade teriyaki sauce. It's easy to make in just 10 minutes and adds so much flavor to this teriyaki salmon recipe!
- Preheat the oven to 400°F.
- Place two salmon fillets, about 8 ounces each, on a foil or parchment-lined baking sheet.
- Brush the teriyaki sauce on the salmon, then set it aside.
- Prepare the vegetables for roasting.
- Slice 1 cup of zucchini into half moon shapes.
- Add the zucchini to a large bowl with small broccoli florets.
- Quick tip! Make sure the broccoli florets are small or they will not cook in the same time as the salmon and zucchini.
- Add olive oil, salt and red pepper flakes to the the bowl with the veggies and toss to combine everything.
- Spread the veggies out evenly on a separate foil-lined baking sheet.
- Roast the salmon and vegetables.
- Place the salmon and vegetables in the oven to bake for 20 minutes.
- Quick tip! I recommend checking the salmon after 15 minutes. Depending on the thickness of the salmon, it may take more or less than 20 minutes to come up to temperature. Salmon should be cooked to an internal temperature of 145°F.
- Place the salmon and vegetables in the oven to bake for 20 minutes.
- Assemble the bowls.
- While the salmon and vegetables are in the oven, heat the cauliflower rice in a skillet over medium heat for 3-5 minutes.
- Divide the cauliflower rice between two bowls.
- Top each bowl with a piece of salmon and half of the roasted vegetables.
- Add ½ cup shredded carrots and a ¼ sliced avocado to each bowl.
- Top with diced green onion and sesame seeds.
- 1 pound Yukon Gold potatoes, cut into 3/4-inch pieces
- 2 tablespoons extra-virgin olive oil, divided
- ¾ teaspoon salt, divided
- ¼ teaspoon ground pepper
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- 1 lime, zested and quartered
- 2 medium bell peppers, any color, sliced
- 1 ¼ pounds center-cut salmon fillet, skinned, if desired, and cut into 4 portions
Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.
Toss potatoes, 1 tablespoon oil, 1/4 teaspoon salt and pepper together in a medium bowl. Transfer to the prepared pan and roast for 15 minutes.
Meanwhile, combine chili powder, cumin, garlic powder, lime zest and the remaining 1/2 teaspoon salt in a small bowl. Place bell peppers in the medium bowl and add the remaining 1 tablespoon oil and 1/2 tablespoon of the spice mixture toss well to coat. Coat the salmon with the remaining spice mixture.
After 15 minutes, remove the pan from the oven. Add the peppers and stir to combine. Roast for 5 minutes. Remove from the oven move some of the vegetables over and add the salmon to the pan. Roast until the salmon is just cooked through, 6 to 8 minutes. Serve with lime wedges.