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Wild Salmon With Red-Pepper Sauté

Photo: Leigh Beisch

Yield 4 servings (serving size: 1 piece salmon with 1/2 cup peppers)
Prep: 8 minutes; Cook: 31 minutes

Ingredients

  • Salmon:
  • 2 tablespoons olive oil
  • 4 (6-ounce) wild salmon fillets, skinned
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • Saut[SPECIAL_CHAR
  • 1 teaspoon olive oil
  • 1 thinly sliced small onion
  • 1 (7-ounce) bottle roasted red bell peppers, chopped
  • 1 garlic clove, minced
  • 1/4 cup dry white wine
  • 1/8 teaspoon salt
  • 4 thinly sliced basil leaves (optional)

Nutrition Information

  • calories 360
  • fat 16 g
  • satfat 2 g
  • monofat 8 g
  • polyfat 5 g
  • protein 34 g
  • carbohydrate 11 g
  • fiber 0.0 g
  • cholesterol 90 mg
  • iron 2 mg
  • sodium 743 mg
  • calcium 44 mg

How to Make It

  1. Preheat oven to 450°.

  2. For salmon, heat oil in large nonstick skillet. Wrap handle with foil, transfer to oven, and warm 5 minutes.

  3. Add salmon; sprinkle with half of salt and pepper. Bake 5 minutes. Turn fish; sprinkle with remaining salt and pepper. Bake 5 minutes or until fish flakes easily when tested with fork.

  4. For sauté, heat olive oil in medium saucepan over medium-low heat. Add onion; cook 3 minutes, stirring frequently. Add bell pepper; cook 5 minutes, stirring frequently. Add garlic; cook 30 seconds.

  5. Add wine; cook 5 minutes. Sprinkle with salt. Divide pepper mixture evenly among 4 plates; top with salmon. Garnish with basil, if desired.