Baked salmon on peperonata

CategoryDifficultyBeginner

For effortless entertaining try this one-pan, baked salmon and capsicum dish.

Yields4 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins
INGREDIENTS
 500 g pkt Coles Tri Colour Capsicum, thinly sliced
 400 g can cherry tomatoes
 1 tbsp olive oil
 1 red onion, cut into wedges
 3 garlic cloves, crushed
 1 tbsp caster sugar
 1 tbsp red wine vinegar
 4 g salmon fillets
 Basil leaves, to serve
 Coles Bakery Stone Baked White Batard, to serve
1

Preheat oven to 200C.

2

Combine capsicum, cherry tomatoes, oil, onion, garlic, sugar and vinegar in a large baking dish. Season. Bake for 25 mins or until capsicum just softens.

3

Season salmon fillets. Place over capsicum mixture. Bake for 10-15 mins or until salmon is cooked to your liking.

4

Sprinkle with basil leaves. Serve with the bread.

Ingredients

INGREDIENTS
 500 g pkt Coles Tri Colour Capsicum, thinly sliced
 400 g can cherry tomatoes
 1 tbsp olive oil
 1 red onion, cut into wedges
 3 garlic cloves, crushed
 1 tbsp caster sugar
 1 tbsp red wine vinegar
 4 g salmon fillets
 Basil leaves, to serve
 Coles Bakery Stone Baked White Batard, to serve

Directions

1

Preheat oven to 200C.

2

Combine capsicum, cherry tomatoes, oil, onion, garlic, sugar and vinegar in a large baking dish. Season. Bake for 25 mins or until capsicum just softens.

3

Season salmon fillets. Place over capsicum mixture. Bake for 10-15 mins or until salmon is cooked to your liking.

4

Sprinkle with basil leaves. Serve with the bread.

Baked salmon on peperonata

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