Tex-Mex Salmon with Sweet Peppers

Total Time
42 min
10 min
32 min
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.



3 cup(s), fresh leaves

fresh lime juice

2 Tbsp

ground cumin

1 tsp

table salt

½ tsp

hot pepper sauce



¼ cup(s)

uncooked farmed salmon fillet(s) with or without skin

1½ pound(s), or less, 2 (1⁄2–3⁄4-pound)

yellow pepper(s)

2 medium, seeded and sliced

sweet red pepper(s)

2 medium, seeded and sliced


  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.


Here’s a trick for coring and seeding bell peppers: Hold the pepper upright, by the stem if it has one and with a sharp knife, cut off the 4 sides. You’ll be left with the core, nearly all the seeds and membranes, and the bottom in one neat little package you can throw away.

A happier, healthier you starts here