Baked Salmon Peperonata

Baked Salmon Peperonata

Prep
15
Cooking time
35
Serves
4

Method

  1. Heat 3 Tbsp Cobram Estate Light Extra Virgin Olive Oil in a pan on medium heat. Add onion and stir for a few minutes.  Add thyme and red and green capsicum strips and cook on low heat until capsicum is soft. Half way through the cooking, add diced tomato and a little salt and pepper.  When the vegetables are cooked, add the chopped anchovy fillets, olives and garlic.
  2. Preheat oven to 100°C.
  3. Brush salmon on both sides with remaining Cobram Estate Light Extra Virgin Olive Oil and season with salt and pepper.  Place salmon on a tray lined with baking paper and bake in preheated oven for about 20 minutes.
  4. Place salmon on plates and drizzle with a little lemon juice.  Spoon capsicum on top and serve.

Ingredients Chevron Icon

4 Tbsp Cobram Estate Light Extra Virgin Olive Oil

¼ onion, diced

2 sprigs of lemon thyme

1 red capsicum, seeds removed, then cut into 1 cm strips

1 green capsicum, seeds removed, then cut into 1 cm strips

1 tomato, peeled and diced

 Salt and freshly ground black pepper

2 anchovy fillets, finely chopped

8 black olives, pitted

½ clove garlic, chopped

4 pieces of salmon fillet, each about 150g

Juice of ½ lemon