Serves 2

Ingredients

• 2 salmon fillets (6-8 oz each)
• Half a lemon (sliced) – you can substitute this for an orange for a sweeter taste
• 2 diced cloves of garlic

Marinade

• 3 tbsp butter – melted
• Juice from half a lemon
• Salt and Pepper
• Dash of white wine

Baked Bell Peppers

• 2 bell peppers (green, red or yellow) cut into 1 inch squares – you can  use different coloured peppers for some contrast!
• 1 tbsp olive oil
• 1 diced clove of garlic
• Salt and Pepper

Method

Begin by pre-heating the oven at 400 F

Then start prepping the salmon – wash it and take out any bones. You can also remove the skin, but I prefer to keep it on. 

In a shallow dish, mix the melted butter, lemon juice, s + p and wine, and let the salmon soak in it – skin side up – for about 10 – 15 mins. 

While the salmon is marinating, cut the peppers and garlic cloves. Toss the pepper pieces with the olive oil, diced garlic and s + p. Place it onto the large piece of aluminum foil, and curl up the edges to leave the parcel partly uncovered.  

Next, get two smaller pieces of aluminum foil and place one piece of salmon onto each sheet – skin side down, and sprinkle the diced garlic onto them and lay the lemon slices on top of them. Finish by pouring the melted butter mix over the fish and closing the aluminum foil loosely in a tent shaped package. Covering the fish prevents it from drying out and intensifies the flavour. 

Place the two salmon parcels and the package of peppers onto a baking sheet and bake for 20 mins. 

Serve with a baguette and some sliced tomatoes and a glass of cold white wine.