Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon + 2 teaspoons olive oil (divided)
  • 1 red bell pepper (seeded and thinly sliced)
  • 1 orange bell pepper (seeded and thinly sliced)
  • 1 yellow bell pepper (seeded and thinly sliced)
  • 1/4 cup water
  • 1/2 teaspoon kosher salt (divided)
  • 4 5 ounces each salmon fillets
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup basil pesto
  • 1/4 cup sliced almonds (lightly toasted)

Instruction

  • Heat 2 teaspoons olive oil in a large nonstick skillet set over medium-high heat. Add red, orange and yellow bell pepper slices and cooking, stirring occasionally, until peppers starting to soften.
  • Add water and ¼ tsp salt. Cook until peppers are tender-crisp.
  • Remove peppers to a plate, tent with foil and keep warm.
  • Season salmon with ¼ tsp kosher salt and pepper.
  • Add remaining 1 tablespoon olive to the skillet, set over medium-high heat. Lay salmon fillets, skin side down, in the skillet and cook until the skin is crispy, about 3 minutes.
  • Turn over salmon fillets and cook for 2 minutes.
  • Turn salmon over so it is skin-side down again, spread 2 teaspoons pesto over the top of each fillet. Cover and cook until pesto is warm and salmon is just cooked through, about 1 minute.
  • Divide peppers between 4 plates and top with salmon fillets. Serve.