BAKED SOCKEYE SALMON WITH BELL PEPPERS AND CAPERS

Baked Sockeye Salmon With Bell Peppers and Capers image

Provided by ellie3763

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

2 red bell peppers
1 yellow bell pepper
2 lbs wild salmon, preferably cut as a long fillet, not steaks
3 tablespoons extra virgin olive oil
2 tablespoons capers, drained and rinsed
4 whole peeled garlic cloves
salt and pepper

Steps:

Char the peppers, skin them, split them, and remove their core and seeds. Cut them into strips less than an inch wide and 1 1/2 -inch long. You can prepare the peppers early the same day that you are making the fish for dinner.
Turn on the oven to 375°.
Wash the fish in cold water and pat it dry with paper towels.
Coat a baking dish with 2 tablespoons of olive oil. Lay the salmon down in the pan, skin side facing down if you have long fillets. Distribute all around the salmon the peppers, capers, and the whole peeled garlic cloves. Sprinkle with a liberal quantity of salt and freshly ground black pepper. Pour the remaining olive oil over the fish. Put the dish in the preheated oven and cook for 16 minutes. Let it settle for a few minutes before serving.

Nutrition Facts : Calories 454.1, Fat 23.9, SaturatedFat 4.3, Cholesterol 102.1, Sodium 234.6, Carbohydrate 7.7, Fiber 1.8, Sugar 2.5, Protein 50.4