Tex-Mex Salmon with Sweet Peppers
0
Points®
Total time: 42 min • Prep: 10 min • Cook: 32 min • Serves: 4 • Difficulty: Easy
Salmon is so easy to cook, too, as is evident in this recipe, where we briefly marinate, then bake the fish on a bed of roasted peppers.
Ingredients
Cilantro
3 cup(s), fresh leaves
Fresh lime juice
2 Tbsp
Ground cumin
1 tsp
Table salt
½ tsp
Hot pepper sauce
⅛ tsp
Water
¼ cup(s)
Uncooked farmed Atlantic salmon
1½ pound(s), or less, 2 (1⁄2–3⁄4-pound)
Yellow bell pepper
2 medium, seeded and sliced
Red bell pepper
2 medium, seeded and sliced
Instructions
1
Puree the cilantro, lime juice, cumin, salt, hot pepper sauce, and water in a blender or food processor. Transfer to a zip-close plastic bag and add the salmon. Squeeze out the air and seal the bag; turn to coat the salmon. Refrigerate, turning the bag occasionally, 1 hour.
2
Preheat the oven to 400°F. Spray a 9 x 13-inch baking dish with olive oil nonstick spray. Arrange the bell peppers in a single layer in the dish. Bake, turning once, 20 minutes.
3
Drain the salmon and discard the marinade. Place the salmon on top of the bell peppers. Bake until the fish is just opaque in the center, 10–12 minutes. Remove the skin before eating. Yields 1⁄2 salmon steak and about 1 cup peppers per serving.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.