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Roasted Salmon with Red Pepper Sauté

By Jason Fung, MD

Roasted Salmon with Red Pepper Sauté

We love wild salmon in my house! It’s one of our favorite fatty fishes. This dish is a delicious dinner option to serve your friends or family. Bon Appétit! Recipe from Dr. Hyman
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dinners + Mains
Cuisine American
Servings 4
Calories 535 kcal

Ingredients
  

For the Red Pepper Sauté

  • 1 large leek (about 1 lb)
  • 1/4 cup olive oil extra virgin
  • 1 lb bell pepper seeded and julienned
  • 2 cloves garlic thinly sliced
  • 1 tsp salt
  • 2 tsp thyme freshly, chopped

For the Salmon

  • 1 bunch dill fresh, divided
  • 4 wild salmon fillets (4-6 oz each)
  • 4 tsp salt
  • 1 lemon thinly sliced

For the Arugula Salad

  • 12 oz arugula salad
  • 3 tbsp olive oil extra virgin
  • 1 tbsp lemon juice, fresh
  • salt

Instructions
 

  • Preheat the oven to 350°F. Remove the green top and root section from the leek, and then slice the white section in half lengthwise. Rinse well under cold water, shake to drain out the excess liquid, and then cut ¼ inch thick slices. Set aside.
  • Heat a large skillet over medium heat. Add the olive oil then the leeks. Cook for 2 minutes, stirring occasionally, and then add the peppers. Stir in the garlic.
  • Continue to cook for an additional 7-8 minutes, allowing the veggies to soften and their flavors to meld together
  • As the veggies cook, prepare the salmon by arranging some of the dill on the bottom of a lightly oiled cast iron pan or Pyrex baking dish. Lay the salmon fillets on top, sprinkle with sea salt, and top with a lemon slice and cover with more dill. Place the fish in the oven and bake for about 8-10 minutes, just until the fish becomes slightly firm.
  • To finish the veggies, season with the salt and stir in the thyme. In a bowl, mix the arugula with the olive oil, lemon, and salt, toss well and serve.

Nutrition

Nutrition Facts
Roasted Salmon with Red Pepper Sauté
Amount per Serving
Calories
535
% Daily Value*
Fat
 
36
g
55
%
Saturated Fat
 
5
g
31
%
Cholesterol
 
94
mg
31
%
Sodium
 
3015
mg
131
%
Potassium
 
1463
mg
42
%
Carbohydrates
 
17
g
6
%
Fiber
 
5
g
21
%
Sugar
 
8
g
9
%
Protein
 
38
g
76
%
Vitamin A
 
6046
IU
121
%
Vitamin C
 
178
mg
216
%
Calcium
 
187
mg
19
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Dinners + Mains
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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