Baked salmon & bell peppers
452cal, 37p, 5c, 30f (per meal)
3/4 lbs (340g)
1 large (164g)
2 small whole (2-2/5" dia) (182g)
1 tbsp (15mL)
1 tbsp (15mL)
1 tsp (2g)
1 tsp, leaves (1g)
1
Preheat the oven to 400°F (200°C).
2
In a small bowl, whisk together the oil, red wine vinegar, thyme, paprika, and a pinch of salt and pepper.
3
Add the bell pepper and tomatoes to the bottom of a casserole dish or oven-safe skillet. Place the salmon on top.
4
Pour the sauce over the salmon and vegetables, coating everything evenly.
5
Bake for 16-20 minutes, or until the salmon is fully cooked and flakes easily with a fork. Serve.