Salmon with Roasted Pepper & Onion Compote (Gluten-Free, Soy-Free)


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.

Serves:  4


  • 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.



About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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