This is a super easy recipe. I tend to cook whatever is available in my refrigerator and I always seem to have red peppers. After I started the dish I discovered there were none. Instead, I substituted thinly sliced carrots, added a tablespoon of capers, a dash of tarragon and 1/2 cup of white wine.
I also had to bake a bit longer - 15 to 18 minutes but covered it with foil only for half the time. Recipe variation was great!
Mar 30, 2011
Simple and delicious. Fast and easy to make. Great flavor. I had to cook my salmon a little longer (15-20 minutes at 300, covered) and it came out perfect. I did not get a lot of juices to baste with, so I added a little more oil. In the future it might be nice to try some white wine in place of some of the oil. The red pepper is nice, but go light. I also added some parsley flakes for extra flavor.