Red bell peppers, or capsicum as we call them here in Australia are such an underrated vegetable. They seem so common place, boring almost but when you roast them quickly like in this dish, they transform into a complex sauce. It's almost a bit of kitchen magic!

enough for: 2
takes: 15 minutes
2 red capsicum (bell peppers), sliced
2 salmon fillets
1 lemon, halved
1 bag salad leaves

1. Preheat your oven to 250C (480F). Line a baking tray with paper or foil for easier cleanup. Scatter over sliced capsicum (peppers) and top with salmon fillets.

2. Tuck in the lemon halves and drizzle with a little oil, bake for 10 minutes or until the fish is cooked to your liking.

3. To serve, divide salmon and peppers and the lovely cooking juices between two plates. Add salad leaves on the side and squeeze over hot lemon.

Variations

different fish - feel free to use any fish fillets or plate sized whole fish for this recipe. Use your judgement in adjusting the cooking time. Thinner fish may only take 5 minutes and larger whole fish up to 20 minutes or even a little longer. Just keep checking regularly until you're happy.

carnivore - replace fish with fresh pork sausages or spicy sausages. Allow an extra 5-10 minutes to cook the sausages through.

vegetarian / vegan - replace salmon with an eggplant chopped in half and flesh scored. Allow an extra 5-10 minutes for the eggplant to cook. Serve the roast veg with a dollop of mayo, pesto or hummus.

more veg - add more veg to the pan such as sliced fennel, boiled potatoes, sliced zucchini or eggplant (as in the vegetarian option). Or consider adding more veg to the salad.

carb-lovers / more substantial - par boil some spuds or sweet potato and toss in with the peppers.

no oven - soften the peppers in a frying pan with a little olive oil over a medium high heat. Remove from the pan then cook salmon about 4 minutes each side.

Waste Avoidance Strategy

red capsicum (bell peppers) – keep in the fridge for a few weeks. For longer grill and store in an airtight jar under oil. Or freeze them.

salmon fillets - freeze them.

lemons – will keep for a few weeks at room temp or for much longer in the fridge.

salad leaves – are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’d use wilted greens. At least this way they wont go slimey.

Problem Solving Guide

dry - overcooked fish. Next time check earlier on. For now a little mayo or a drizzle of extra virgin olive oil can help. And don't forget the lovely lemon juices.

fish not cooked through - pop back in the oven if you're not happy. I like my salmon a little 'rare' in the middle but you can always cook yours for longer.

bland - a good sprinkle of sea salt flakes will bring everything to life. Next time try getting your fish from a different supplier or try a different type of fish. Farmed salmon can be pretty tasteless.

Prepare Ahead

You can but I have a slight preference for this when freshly cooked. Just cook the salmon and peppers as per the recipe but keep the salad separately. Will keep in the fridge for 1 week or can be frozen. To serve, warm in a pan with a little oil and serve salad on the side.

Serving Suggestions

Lovely on its own.