Baked salmon on peperonata

Baked salmon on peperonata
  • 0:15 Prep
  • 0:40 Cook
  • 4 Servings
  • Easy

For effortless entertaining try this one-pan, baked salmon and capsicum dish.

Featured in
Easter, Easy entertaining


  • 500g pkt Coles Tri Colour Capsicum, thinly sliced
  • 400g can cherry tomatoes
  • 1 tablespoon olive oil
  • 1 red onion, cut into wedges
  • 3 garlic cloves, crushed
  • 1 teaspoon caster sugar
  • 1 tablespoon red wine vinegar
  • 4 x 200g salmon fillets
  • Basil leaves, to serve
  • Coles Bakery Stone Baked White Batard, to serve


  • Step 1
    Preheat oven to 200C.
  • Step 2
    Combine capsicum, cherry tomatoes, oil, onion, garlic, sugar and vinegar in a large baking dish. Season. Bake for 25 mins or until capsicum just softens.
  • Step 3
    Season salmon fillets. Place over capsicum mixture. Bake for 10-15 mins or until salmon is cooked to your liking.
  • Step 4
    Sprinkle with basil leaves. Serve with the bread.

  • Publication: Coles



Please enter your comment!
Please enter your name here