Ease of Preparation: Easy
Yield: 4 servings
Ingredients:
1 tablespoon (15 ml) paprika
1 teaspoon (15 ml) oregano
1 tablespoon (15 ml) sugar
1 teaspoon (5 ml) garlic powder
1 teaspoon (5 ml) onion powder
1 teaspoon (5 ml) cayenne pepper
6 tablespoons (90 ml) olive oil, divided
1 large onion, sliced
1 green pepper, sliced
1 red pepper, sliced
1 ½ pounds (680 g) salmon filets, cut into 4 pieces
For serving
Lime Cumin Mayo (see recipe)
Pico de Gallo (see recipe)
Cilantro
Lime Wedges
Flour tortillas
Method:
Preheat oven to 350 F (175 C).
In a small bowl, combine paprika, oregano, sugar, garlic powder, onion powder, and cayenne pepper and stir to combine. Rub at least half of the seasoning mix onto the salmon. Add onion, green pepper, and red pepper to a bowl with 2 tablespoons (30 ml) olive oil and the rest of the seasoning mixture and toss and stir to coat. Add the remaining olive oil to a skillet over high heat. Add salmon filets to hot skillet and cook for 3-4 minutes on one side. Flip filets and transfer to a parchment paper-lined baking sheet and bake for 12 minutes.
Add peppers and onions to the same hot skillet used for the salmon and cook, stirring occasionally, for 8 minutes. Transfer vegetables to a large platter and arrange salmon filets on top.
Serve with Lime Cumin Mayo (see recipe) and Pico de Gallo (see recipe), cilantro, lime wedges, and flour tortillas. Assemble and eat.
