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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.

HealthySeafoodSalmonHigh ProteinLow Carb

Estimated Nutrition

Per Serving Total
Calories 542.5 kcals 542.5 kcals
Carbohydrates 19.8 grams 19.8 grams
Fat 38.6 grams 38.6 grams
Protein 28.4 grams 28.4 grams
Cook Time
18 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
1
pinch
Caster Sugar
CondimentsSauces
30
ml
Red Wine Vinegar
5
ml
Balsamic Vinegar
for drizzling
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground
OilsFats
5
ml
Olive Oil
for rubbing salmon
15
ml
Olive Oil
for frying peppers
Seafood
125
g
Salmon Fillet
skin on
Vegetables
1
piece
Red Pepper
seeds removed, chopped
1
piece
Yellow Pepper
seeds removed, chopped
1
handful
Mixed Salad Leaves

Steps

  • 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.
  • Sear the other side of the fish for 1 minute.
  • Place the pan in the oven and roast for 8 minutes.
  • 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.