Ingredients:
2 tablespoons olive oil
4 (6 ounce) salmon fillets, skinned
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon olive oil
1 small onions, thinly sliced
1 (7 ounce) jars roasted red peppers, chopped
1 garlic cloves, minced
1/4 cup dry white wine
1/8 teaspoon salt
1 teaspoon dried basil
Directions:
Preheat oven to 450 degrees.
In a small bowl, combine the salt and pepper for the salmon.
Rinse and towel dry the salmon fillets, rub with salt and pepper.
In a large oven proof skillet, heat the 2 tablespoons of oil, add the salmon, place in oven and bake for 5 minutes.
Turn the fish over and bake an additional 5 minutes or until fish flakes easily when tested with a fork.
For the red pepper saute, heat the remaining 1 teaspoon olive oil in a medium saucepan over medium-low heat.
Add the onion; cook 3 minutes, stirring frequently.
Add the bell pepper; cook an additional 5 minutes; add garlic and saute for 30 seconds.
Add wine; cook 5 minutes, sprinkle with salt if desired.
Place the fish on individual serving plates; divide the red pepper mixture evenly among the servings and sprinkle with dried basil.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.