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1 ¼ pounds skin-on salmon fillet, cut into 4 portions
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1 tablespoon extra-virgin olive oil
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½ teaspoon kosher salt, divided
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1 pound sweet mini bell peppers
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2 medium red onions, quartered
Grilled Salmon with Sweet Peppers
It may seem counterintuitive to start the fish skin-side up. But when you flip it, the fish skin captures the juices as it finishes cooking for extra-flavorful results. Serve with chimichurri sauce.
Nutrition Information
137
Calories
24g
Carbohydrates
17g
Protein
382mg
Potassium
6g
Fiber
14g
Sugar
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