Baked Salmon on Pepperonata
400g mixed colour capsicums, thinly sliced
400g tin cherry tomatoes (or chopped tomatoes)
1 T olive oil
1 red onion, sliced
3 garlic cloves, crushed
1 t brown sugar
1 T red wine vinegar
4 x pinboned salmon portions
Salt & pepper
1 t lemon zest
Basil leaves & crusty bread, to serve
- Preheat oven to 200° Combine capsicum, tomatoes, oil, onion, garlic, sugar and vinegar in a large baking dish. Season well then bake for 25 mins or until capsicum just softens.
- Season salmon fillets and sprinkle with lemon zest. Place on top of capsicum mixture. Bake for 10-15 mins or until salmon is cooked to your liking.
- Sprinkle with basil leaves and serve with crusty bread.
Recipe adapted from taste.com.au
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