Just enough flavor and substance to satisfy my appetite, this quick and easy dish is loaded with healthy omega-3 fatty acids that will definitely impress your dinner guests. Serve with a salad and done.
- 2 large red bell peppers
- 3 tablespoons fresh lemon juice
- 5 drops stevia
- ½ teaspoon Celtic sea salt
- 2 tablespoons olive oil
- 1 small onion, diced
- 6 ounces shiitake mushrooms, sliced
- 4 salmon fillets, 6 ounces each
- more olive oil, for salmon
- more salt, for salmon
- parsley, minced
Place peppers in a baking dish in the oven at 350°
Roast for 10-20 minutes, until skin begins to shrivel
Allow peppers to cool, remove stems, then slit open and remove seeds
Place peppers, lemon juice, stevia and salt in a blender and puree until smooth
Transfer pepper mixture to a small sauce pan and warm slightly
Place the oil in a sauté pan over medium heat
Add the onion and sauté for 1 minute, then add the mushrooms
Reduce heat, cover and cook for 10 minutes
Turn oven on to 500°
Leave the skin on the fish; rinse and pat dry with paper towel
Place fish skin side down on a metal baking sheet
Rub fillets liberally with olive oil, then sprinkle with salt
Reduce oven temperature to 275°, then put sheet with salmon on lowest rack
Roast 8 to 13 minutes, so that centers of thickest part of fillets are still translucent when cut into with a paring knife
To serve, pour the puree and the mushrooms over the salmon.
For a fancier presentation, pour the puree onto the plate, and then place the salmon on the puree and top with the mushroom mixture. Enjoy!
Lets Make Healthy Your Habit
Get In the Know. Sign Up Now!