Crisp Roasted Salmon with Sweet and Sour Peppers

Pan-sear salmon skin-side down before roasting, then serve alongside peppers sautéed in a tangy red wine vinegar and sugar glaze.

Healthy Seafood Salmon High Protein Low Carb

Estimated Nutrition

Calories

542.5

kcal / serving

542.5 kcal total

Carbs

19.8g

per serving

19.8 g total

Fat

38.6g

per serving

38.6 g total

Protein

28.4g

per serving

28.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

pinch

Caster Sugar

CondimentsSauces

Red Wine Vinegar

Balsamic Vinegar

for drizzling

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground

OilsFats

Olive Oil

for rubbing salmon

Olive Oil

for frying peppers

Seafood

125

Salmon Fillet

skin on

Vegetables

piece

Red Pepper

seeds removed, chopped

piece

Yellow Pepper

seeds removed, chopped

handful

Mixed Leaf Salad

Method

Sear the other side of the fish for 1 minute.

Place the pan in the oven and roast for 8 minutes.

Preheat the oven to 180°C.

Season the salmon with salt and pepper and rub with olive oil.

Fry the salmon skin-side down in a hot ovenproof pan for 2 minutes until crisp.

Sauté the chopped peppers in oil in a separate pan for 3 minutes.

Add vinegar and sugar and cook for 6 minutes until peppers are soft and liquid is reduced.

Serve the salmon on mixed leaves with peppers and a balsamic drizzle.