Wild Caught Salmon with Roasted Red Peppers and Spinach

We’ve all heard the reports about the health benefits associated with adding fish like salmon to our diets. 

Whether you’ve been lucky enough to spend some time on the Great Lakes and have some nice coho or chinook salmon in the freezer, or if you opt to pick some up at the market, this recipe featuring salmon is a colorful twist for preparing your fish. You’ll find that even people who say they “don’t like fish” can be converted with this recipe.

1 pound salmon fillets
1 roasted red bell pepper 
1 cup fresh spinach leaves
Fresh ground pepper, salt, and garlic powder
½ cup shredded colby jack or provolone cheese
Preheat oven to 375 degrees.
Spray a low casserole dish with non-stick spray or line with foil. 
Remove skin from salmon and cut into serving sizes. Then cut each serving size again into     
thinner fillets (you will stack them for this dish) that are no thicker than an inch. 
Place half of each salmon serving into a baking pan. 
Cut red bell pepper into thin strips and lay them on top of the salmon. 
Place raw spinach leaves over the peppers and place the other pieces of salmon on 
top to form a layer. 
Sprinkle the top of salmon lightly with several grinds of fresh pepper, a sprinkling of salt, and several pinches of garlic powder. (or your favorite seasoning blend, such as a peppery garlic mix).
Cover with foil and bake for 20 minutes. Remove from oven, sprinkle cheese on top, and return to oven, uncovered, and bake an additional 20 minutes until cheese is completely melted. Fish should flake easily. Lift each serving from the pan with a spatula and enjoy it paired with a baked sweet potato or wild rice on the side. 

A recipe on the ASMI site that is similar to this dish is Wild Alaska Salmon, Spinach & Bacon Benedict find it here: http://recipes.alaskaseafood.org/recipe.php?id=482

Another great fish recipe here: Mediterranean Fish 

Categories: 1.Location, Fish, Recipes

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