Lee Harrelson
4 servings

Sweet peppers, tangy lemon slices, and heady spices come together in this simple dish that yields tender fish and vegetables in a flavorful sauce. Serve in bowls over couscous or basmati rice to soak up the tasty juices.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine first 10 ingredients in a large bowl. Add salmon, turning to coat. Cover and let stand 15 minutes. Remove salmon from bowl, reserving marinade. Place the salmon, skin side down, in a 13 x 9-inch baking dish coated with cooking spray.

Step 3

Cut lemon in half lengthwise; cut 1 lemon half crosswise into 1/8-inch-thick slices. Reserve remaining lemon half for another use. Add the lemon slices, red and green bell pepper slices, 2 tablespoons water, and tomato slices to marinade; stir gently to coat. Arrange lemon mixture in an even layer over salmon; cover with foil. Bake at 400° for 20 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Step 4

Place 1 fillet on each of 4 plates. Top each serving with about 1/2 cup lemon mixture, and drizzle each serving with about 2 1/2 tablespoons pan juices.

Ratings & Reviews

HthrMae's Review

January 16, 2014

JaneDeb1's Review

March 06, 2013

Katielin317's Review

August 20, 2012
We love this recipe. We've been making it since it came out in Cooking Light a few years back. It's got delicious flavor and a hint of spice. We use 1 inch (or less) fillets and it always bake in 18-20 minutes. I serve it up with couscous or brown rise and sauteed green beans, onions and tomatoes. YUM!

JPandAmy's Review

November 04, 2010
This wasn't bad - it just wasn't great. And for all the salmon recipes available, this one wouldn't go in our repeat book. We went heavy on the spices, but still didn't feel it had rich flavors. Also took longer than the 20 minutes to bake but the salmon was thicker than one inch.