Wild Salmon With Red-Pepper Sauté

Prep: 8 minutes; Cook: 31 minutes

Yield: 4 servings (serving size: 1 piece salmon with 1/2 cup peppers)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 360
  • Fat: 16g
  • Saturated fat: 2g
  • Monounsaturated fat: 8g
  • Polyunsaturated fat: 5g
  • Protein: 34g
  • Carbohydrate: 11g
  • Fiber: 0.0g
  • Cholesterol: 90mg
  • Iron: 2mg
  • Sodium: 743mg
  • Calcium: 44mg


  • Salmon:
  • 2 tablespoons olive oil
  • 4 (6-ounce) wild salmon fillets, skinned
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 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)


  1. 1. Preheat oven to 450°.
  2. 2. For salmon, heat oil in large nonstick skillet. Wrap handle with foil, transfer to oven, and warm 5 minutes.
  3. 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. 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. 5. Add wine; cook 5 minutes. Sprinkle with salt. Divide pepper mixture evenly among 4 plates; top with salmon. Garnish with basil, if desired.
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