A couple Fridays ago, we did our bi-weekly Costco shopping. Costco is delightfully empty on a Friday evening after work. Sure, I’d prefer a happy hour get together to kick off the weekend, but the reality of an empty refrigerator left us grocery shopping after work. While dinner out was a possibility, after putting away all of the groceries, pjs and the couch won us over.
So, while Omar straightened up, I whipped up some roasted salmon with peppers and onions. The sweetness of the roasted peppers and the acidity of the lemon in this recipe pair very well together. We enjoyed this with a very basic onion risotto that I’ll post later. As always, but especially with this dish, fresh fish matters, and the leftovers leave something to be desired. If the salmon filet you get at the grocery store is too big for one meal, call a couple of friends and tell them to bring a bottle of wine. A good deal of the work in this recipe is done by your oven so you can enjoy your impromptu dinner guests.
ROASTED SALMON WITH RED PEPPERS AND ONIONS
1 skin-on salmon fillet, about 1 ½ pounds will yield 4-5 generous servings (you can also use individual fillets, but your cooking time will be reduced)
2-3 cloves garlic, minced
4 tablespoons olive oil, divided
¼ cup white wine
4 tablespoons lemon juice, preferably freshly squeezed
1 red bell pepper, cut into large pieces (see pics below)
1 yellow bell pepper, cut into large pieces
1 medium onion, cut into large pieces
1 pint cherry tomatoes, halved
1 teaspoon parsley
½ teaspoon dried dill
freshly ground pepper
Pre-heat oven to 425F. Salt and pepper the salmon fillet generously on both sides and place in a medium-sized glass dish. In a small bowl, whisk together olive oil, white wine, and lemon juice. Pour the oil, wine and lemon mixture over the salmon fillet and marinate for about 30 minutes at room temperature.
While the salmon marinates, cut the peppers, onions and tomatoes and place into a large bowl. Toss the vegetables with remaining olive oil, parsley, dill, salt and pepper. Salt and pepper the veggies and toss lightly.
Line a large baking sheet with parchment paper. Place the fillet skin side facing up on the center of the baking sheet. Top with the mixed vegetables. Make sure the veggies and the salmon are lightly and evenly coated with olive oil, add a little olive oil if necessary.
Place the salmon and veggies in the oven and roast for about 15-20 minutes, until the salmon is flaky and opaque in the center. If you aren’t sure if it is done, go ahead, cut the center! It is fine! Will some juices run out? Yes, but it is better than under cooked, or even worse, over cooked salmon. You aren’t running a restaurant, just making dinner- just slice a part of the fish at the thickest part and take a peek! If it is still dark orange, translucent, and hard to slice, give it a few extra minutes in the oven. The fish should be easy to cut and flaky. Remember you’ll get some residual cooking when it rests outside of the oven. When it is ready, take the salmon out, let the salmon rest, uncovered, for 5-7 minutes after removing from the oven, then serve immediately. Top with a fresh squeeze of lemon juice if you have some leftover!