You can make this mashed potato salad with or without the chopped egg. My father will only eat potato salad this way. Try it out to find out why.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 4 (3 ounce) fillets salmon fillets
- 2 red bell peppers, chopped
- 1 yellow bell pepper, chopped
- 1 onion, sliced
- 6 tablespoons lemon juice
- 3 tablespoons olive oil
- 2 tablespoons water
- 1 tablespoon maple syrup
- 5 cloves garlic
- 1 ½ teaspoons salt
- 1 ½ teaspoons red pepper flakes
- 1 teaspoon ground cumin
- ½ bunch fresh parsley, chopped
- 1 lemon, sliced
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease a sheet pan with 2 tablespoons olive oil.
- Place salmon fillets, red and yellow bell peppers, and onion on the prepared sheet pan.
- Combine lemon juice, 3 tablespoons olive oil, water, maple syrup, garlic, salt, red pepper flakes, cumin, and parsley in a small bowl. Drizzle 2/3 of the sauce over the ingredients on the sheet pan.
- Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, 10 to 15 minutes.
- Serve with lemon slices and remaining sauce.
Nutrition Facts
| Calories | 337 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 4 g |
| Protein | 19 g |
| Saturated Fat | 3 g |
| Sodium | 921 mg |
| Sugars | 7 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
We love the combination of flavors in this recipe. It’s a new and easy favorite. I added asparagus to make it a complete meal and did not serve it over rice. The sauce, peppers, and salmon go very well with asparagus. Also, I used 2 tsp of red pepper flakes as we like spice, used spray shortening vs olive oil on the pan, omitted the water in the sauce, used all of the sauce over the ingredients in the sheet pan, used 1+ lb of salmon, baked it for 20 minutes, and didn’t serve it with additional lemon as we found the sauce lemony enough on its own.
Very flavorful, and delicious. The only change I made was using just 3/4 t red pepper flakes. I’m happy I did. It would have been too much for our wimpy palates. I will definitely make it again!
I lowered the amount of chili flakes to 1 teaspoon and it was way too spicy for me. I will make again with 1/2 teaspoon or less of the chili so that I can properly taste it. Cooked for 20 minutes to ensure that the vegetables were cooked.
Really great! Even kids liked it
I had concerns that the bell peppers wouldn’t be as soft and well done as I like so I parboiled them for just 5-6 minutes first. The peppers were so good! The peppers that had fallen off the salmon and into the sauce on the baking sheet were extraordinary! The next time, I make this recipe, I’m going to drench the peppers very thoroughly in the sauce before I put them on top of the salmon. I did cut back on the red pepper flakes. This was the best salmon I’ve ever had in my life.
This was delicious and so easy to make. I served it over rice. Will be making this again.
Simple, easy and very tasty. I’ve made this several times now and always satisfies!
Very nice dish! Fast and easy with a light flavor for the salmon. I used sugar free syrup and also tossed in some mushrooms. I roasted the veggies for a few minutes before adding the fish, will make this again.
The salmon dish was really light and healthy. It was very easy to make and perfect for a weeknight meal. I added some corn off the cob and some tomatoes, and it was just a perfect summer dish. Would def. make again.
Easy and tasty
Sorry but this had almost no flavor at all. Followed recipe exactly but only cooked it for 2o minutes; 25-30 would have made it inedible.
When I make this again, I think I will roast the veggies for about 5 minutes, then add the salmon. The peppers and onions were a little too crunchy for my taste. I used red wine instead of maple syrup for the sauce – very good!
My kids and I loved this recipe – it’s a total keeper. The only thing I’d do differently is start the veggies in the oven before the fish as my veggies weren’t really done when the fish was. But delicious!
Was good, but a little too vinegary/acidic. Going forward I’ll cut the sauce a bit. Otherwise easy, healthy, and fun.
Excellent dish! Did not have yellow peppers so substituted asparagus – YUM! Will make for guests!
Made this tonight! There are lots of little steps but we’ll worth it. I served it on rice. It was really tasty. The only thing I changed was to cut back on the pepper flakes. Glad I did. I will be making this again.
Made it exactly as instructed and wouldn’t change a thing!! Thank you for a delicious, easy recipe!
Good Salmon recipe! You can add anything you like to this one. I used green bell peppers and onions because I didn’t have red or yellow peppers on hand. I omitted the red pepper flakes too because I didn’t want it very hot. Will make again!
Best salmon dish.
I didn’t have red pepper flakes so used Chipolte spice, used dry parsley flakes, didn’t use onion, added zucchini slices. I’m cooking at 9700 ft, altitude, it took about 20 min. Beautiful, will do again, too salty….. maybe the added spice. The zucchini was a great addition.
This came out great – thank you for the recipe. Will make again