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Bell Pepper and Lemon Salmon

Bell Pepper and Lemon Salmon

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This salmon is bursting with flavor and very tender. It's easy to make and clean up, and the capers add an extra zing! Be careful when opening foil, as the steam is hot!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 627 kcal
  • 31%
  • Fat:
  • 49 g
  • 75%
  • Carbs:
  • 9g
  • 3%
  • Protein:
  • 40.1 g
  • 80%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 566 mg
  • 23%

Based on a 2,000 calorie diet


  1. In a shallow dish, mix the olive oil, garlic, lemon juice, and salt. Pierce the salmon fillets on both sides with a fork, and place in the dish. Coat with the olive oil mixture, and marinate at least 1 hour in the refrigerator.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Place each salmon fillet on a large sheet of aluminum foil. Fold the foil around the fillets to form packets. Pour the marinade mixture over the fillets, and top with capers and red bell pepper strips. Tightly seal packets, and place in a baking dish.
  4. Cook salmon 35 minutes in the preheated oven, until easily flaked with a fork.
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Loved this recipe. I doubled it, but still cooked in foil. Next time I make 4 servings (or more) I will instead use a baking dish covered in foil. It took less than 1/2 hour to cook.


This was the first time I'd ever cooked salmon so I was looking for a simple recipe. I didn't make any changes to the recipe provided and I really enjoyed it!


Way to much oil and the sliced peppers is not a good combination. Sorry But still Thank You for Sharing