How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Baked Sockeye Salmon With Bell Peppers And Capers ?

You need 7 ingredients. The key ingredients include: 2 red bell peppers and 1 yellow, 2 pounds wild salmon, preferably cut as a long fillet, not steaks, 3 tablespoons extra virgin olive oil, 2 tablespoons capers, drained and rinsed in cold water if packed in vinegar OR if packed in salt, rinsed, soaked in cold water for 10 minutes, then rinsed again; if their size is much larger than nonpareils, cut them up a little bit, and more.

Is Baked Sockeye Salmon With Bell Peppers And Capers suitable as seafood?

Yes, Baked Sockeye Salmon With Bell Peppers And Capers falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Baked Sockeye Salmon With Bell Peppers And Capers ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Sockeye Salmon With Bell Peppers And Capers Recipe

Name: Baked Sockeye Salmon With Bell Peppers And Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red bell peppers and 1 yellow; 2 pounds wild salmon, preferably cut as a long fillet, not steaks; 3 tablespoons extra virgin olive oil; 2 tablespoons capers, drained and rinsed in cold water if packed in vinegar OR if packed in salt, rinsed, soaked in cold water for 10 minutes, then rinsed again; if their size is much larger than n…; 4 whole peeled garlic cloves; Fine sea salt; Black pepper ground fresh from the mill

Baked Sockeye Salmon With Bell Peppers And Capers – a delicious recipe with red bell peppers, wild salmon, extra virgin olive oil, capers, garlic, salt. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

2 red bell peppers and 1 yellow
2 pounds wild salmon, preferably cut as a long fillet, not steaks
3 tablespoons extra virgin olive oil
2 tablespoons capers, drained and rinsed in cold water if packed in vinegar OR if packed in salt, rinsed, soaked in cold water for 10 minutes, then rinsed again; if their size is much larger than nonpareils, cut them up a little bit
4 whole peeled garlic cloves
Fine sea salt
Black pepper ground fresh from the mill

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
737 kcal
Category
Seafood

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Baked Sockeye Salmon With Bell Peppers And Capers

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