Salmon with Mushrooms and Red Pepper Sauce
Ingredients
The sauce
-
2
large
red bell peppers
-
3
tablespoons
fresh lemon juice
-
5
drops
stevia
-
½
teaspoon
celtic sea salt
The mushroom mixture
-
2
tablespoons
olive oil
-
1
small
onion, diced
-
6
ounces
shiitake mushrooms, sliced
The salmon
-
4
fillets
salmon, 6 ounces each
-
more
olive oil
for salmon
-
more
salt
for salmon
-
parsley
minced
Instructions
- Roast the red bell peppers in the oven at 350°F for 10-20 minutes until the skin shrivels.
- Cool the peppers, remove stems and seeds, and puree with lemon juice, stevia, and salt in a blender.
- Warm the pepper puree in a small saucepan.
- In a sauté pan, heat olive oil over medium heat, add diced onion and sauté for 1 minute.
- Add sliced mushrooms, reduce heat, cover, and cook for 10 minutes.
- Preheat the oven to 500°F and prepare the salmon by rinsing and patting dry.
- Place salmon skin side down on a baking sheet, rub with olive oil and sprinkle with salt.
- Reduce oven temperature to 275°F and roast salmon for 8 to 13 minutes until translucent in the center.
- Serve by placing red pepper puree on plates, topping with salmon, spooning mushrooms over the salmon, and garnishing with parsley.
Nutrition Facts (estimated)
Servings
4
Calories
395
Total fat
20g
Total carbohydrates
15g
Total protein
35g
Sodium
200mg
Cholesterol
80mg
You might also like