Grilled Salmon with Tri-Colored Peppers

Posted on: November 01, 2015


Salmon, full of heart-healthy omega-3 fatty acids, is wonderful in itself. But serving it over grilled bell peppers amps up the vitamins and minerals, including more than 200 percent of your recommended daily amount of vitamin C.


3 bell peppers (red, yellow and green), cored and cut into ¾-inch strips
2 Tbsp. olive oil, divided
Salt and black pepper
4–6-oz. salmon fillets
4 lemon wedges


  • In a large skillet over medium heat, warm 1 Tbsp. oil.
  • Add the bell peppers and cook, stirring occasionally, until crisp-tender, about 5 minutes.
  • Remove from the heat, season with salt and black pepper, and cover to keep warm.
  • Prepare a grill to medium-high heat.
  • Brush the salmon with 1 Tbsp. oil, sprinkle with salt and black pepper, and grill until cooked through, about 4 minutes per side.
  • Arrange the peppers on plates and top with the salmon.
  • Garnish with the lemon and serve.

Note: If you like, you can grill the bell peppers as well, using a grill basket or grill pan.

Makes 4 servings.

Nutritional information per serving: 332 calories; 17.9 g total fat; 34.6 g protein; 8.1 g carbohydrates; 92.4 mg cholesterol; 77.5 mg sodium; 2.4 g dietary fiber.

Filed under: 2015


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