Baked salmon with bell pepper and tomatoes
4 servings
30 minutes
Baked salmon with bell peppers and tomatoes is a harmony of flavors inspired by Italian cuisine. The tender salmon fillet absorbs the aromas of fresh tomatoes, sweet bell peppers, and subtle notes of garlic, bay leaves, and oregano. Light baking preserves the fish's juiciness, making it soft and rich. This dish not only delights with its rich flavor but also serves as a healthy option for dinner or a festive table. Salmon, known for its nutritional properties, combined with vegetables and herbs creates a balanced dish. It is served with potatoes and fresh basil leaves, turning an ordinary dinner into an exquisite gastronomic pleasure.
1
Slice half of a red and half of a green bell pepper into thin strips and sauté in a small amount of vegetable oil. You can immediately add half of a small finely chopped onion to the vegetables.
- Red sweet pepper: 0.5 piece
- Green sweet pepper: 0.5 piece
- Vegetable oil: 50 ml
- Onion: 1 head
2
Place the salmon in a lightly oiled baking dish. Top with 2 tomatoes sliced into small pieces and the prepared pepper sauce. Season with salt and pepper, and sprinkle with finely chopped garlic. You can add 1 bay leaf and oregano.
- Salmon fillet: 400 g
- Vegetable oil: 50 ml
- Tomatoes: 2 pieces
- Salt: pinch
- Ground black pepper: to taste
- Finely chopped garlic: 1 clove
- Bay leaf: 1 piece
- Oregano: pinch
3
Now cover the form with foil and bake in the oven at 180–200 degrees for about 20 minutes.
4
Remove the salmon from the oven, place it on serving plates, and sprinkle with dill. Serve with boiled potatoes, lettuce leaves, and basil.
