Rating: 4 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Naima Castillon
Recipe by Cooking Light October 2006

Gallery

Credit: Lee Harrelson

Recipe Summary test

Yield:
4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

    Advertisement
  • 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.

  • 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.

  • 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.

Nutrition Facts

319 calories; calories from fat 44%; fat 15.6g; saturated fat 3.5g; mono fat 7.4g; poly fat 3.5g; protein 37.5g; carbohydrates 6.7g; fiber 2.3g; cholesterol 87mg; iron 1.5mg; sodium 383mg; calcium 50mg.
Advertisement