Wild salmon is preferred in this recipe from Monica Reinagel’s book “The Inflammation-Free Diet Plan“. Unlike farm-raised salmon, the wild varieties are rich in Omega-3’s, an important key to the anti-inflammation diet.
- 4 bell peppers, a mix of colors, roasted, cut into thin strips (*see note)
- 2 medium red onions, thinly sliced
- 3 cloves garlic, minced
- 2 Tbsp fresh thyme or 1 tsp dried
- 4 salmon fillets, 5 ounces each
- 1/2 cup dry white wine
- Juice of 1 medium lemon
- 1/2 tsp freshly ground pepper
Heat the oven to 450 degrees. Spread the roasted peppers, onions, garlic and thyme on the bottom of a lightly buttered 13-by-9-inch baking dish. Place salmon fillets on top; add wine, lemon juice and pepper. Cover with foil. Bake until fish is just cooked through, about 18-20 minutes. Allow to rest 5 minutes before serving.
*Note: To roast peppers, place them on a foil-covered broiler pan under the broiler. Cook, turning as needed, until blackened on all sides. Or blacken them on the grill. Place the cooked peppers in a bowl; cover with plastic wrap until cool. Remove skin, stem and seeds.