Spanish · Dinner
Grilled Salmon with Peppers
Salmon fillet grilled over high heat until charred and just cooked through, served alongside blistered bell peppers and onions tossed in olive oil, garlic, sherry vinegar and smoked paprika. Finished with parsley and a lemon wedge, this Spanish-style plate emphasizes smoky char and bright acidity.
$8
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
446Calories
40.2gProtein
27.4gFat
11.8gCarbs
6.1gSugar
3.1gFiber
205mgSodium
99mgChol
4.9gSat Fat
1080mgPotassium
68mgCalcium
2.1mgIron
4.6mcgVitamin B12
95mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
mediterranean
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat salmon fillet dry, rub with half the olive oil, season both sides with salt and pepper. Toss bell pepper and onion with remaining oil and smoked paprika.
2
Grill
Place peppers and onion in a grill basket over medium-high heat and cook 8 minutes, turning occasionally, until charred and softened.
3
Grill
Lay salmon skin-side down on grill grates over medium-high heat and cook 4 minutes without moving until char lines form and fillet releases easily.
4
Grill
Flip salmon carefully and grill the second side 2 to 3 minutes over medium-high heat until flesh flakes easily and is opaque at the thickest point.
5
Finish
Scatter sliced garlic over peppers and onions, toss with sherry vinegar off heat until raw garlic smell mellows.
6
Plate
Lay grilled salmon on a plate, spoon charred peppers and onions alongside, scatter with parsley and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g salmon fillet
- 22 small bell pepper
- 11 onion
- 4 cloves4 cloves garlic
- 3 tbsp3 tbsp olive oil, divided
- 1 tsp1 tsp smoked paprika
- 2 tsp2 tsp sherry vinegar
- 2 tbsp2 tbsp parsley
- 22 lemon wedge
- salt and black pepper, to taste
