Roasted Salmon With Peperonata And Balsamic Syrup

Name: Roasted Salmon With Peperonata And Balsamic Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup coarsely chopped fresh Italian parsley; 2 teaspoons coarsely chopped fresh rosemary; 2 garlic cloves, coarsely chopped; 1 1/2 teaspoons kosher salt, divided; 1/2 cup extra virgin olive oil; 1/2 fennel seed; 1 3/4 lbs bell peppers, thinly sliced (combine all the colors you can); 1 sweet onion, halved and thinly sliced; 1 teaspoon fresh coarse ground black pepper, divided; 1/2 cup balsamic vinegar (use a good quality, it does make a difference); 2 teaspoons sugar; 4 (6 ounce) salmon fillets, 1/2 to 1 inch thick with skin on

Servings: persons

1/2 cup coarsely chopped fresh Italian parsley
2 teaspoons coarsely chopped fresh rosemary
2 garlic cloves, coarsely chopped
1 1/2 teaspoons kosher salt, divided
1/2 cup extra virgin olive oil
1/2 fennel seed
1 3/4 lbs bell peppers, thinly sliced (combine all the colors you can)
1 sweet onion, halved and thinly sliced
1 teaspoon fresh coarse ground black pepper, divided
1/2 cup balsamic vinegar (use a good quality, it does make a difference)
2 teaspoons sugar
4 (6 ounce) salmon fillets, 1/2 to 1 inch thick with skin on

1
Combine first 3 ingredients and 1/2 tsp of kosher salt in food processor; pulse until parsley is finely chopped. With processor running, gradually add oil through food chute in a slow, steady stream. Pour herb oil through fine-mesh strainer, discarding solids. (We omitted this step as we wanted all of the goodness!).
2
Heat 2 tbsps herb oil and fennel seed in a large, deep skillet or Dutch oven over medium heat. Add bell pepper, onion, 3/4 tsp kosher salt and 1/2 tsp black pepper. Cook, stirring often, 25 to 30 minutes (reducing heat if needed) or until vegetables are tender.
3
Bring balsamic vinegar and sugar to a boil in a saucepan. Boil gently 3 to 5 minutes or until syrupy and reduced to 3 tbsps. (Watch carefully during last minute as syrup forms quickly.).
4
Place fillets on an oiled baking sheet. Sprinkle with remaining 1/4 tsp kosher salt and 1/2 tsp black pepper. Drizzle 2 tbsps herb oil evenly on fillets. Roast in center of 425 degree oven 8 to 10 minutes or until fish flakes with a fork. Spoon peperonata vegetables onto 4 plates. Top with fillets. Drizzle remaining herb oil and 1/2 to 1 tsp balsamic syrup over vegetables and fish on each plate.

649

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1/2 cup coarsely chopped fresh Italian parsley, 2 teaspoons coarsely chopped fresh rosemary, 2 garlic cloves, coarsely chopped, 1 1/2 teaspoons kosher salt, divided, and more.

Yes, Roasted Salmon With Peperonata And Balsamic Syrup falls under the Seafood category and is a great choice for this type of meal.

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

That's it — enjoy your meal!