Provencal Salmon with Sweet Onions, Peppers, and Capers
Provencal salmon smothered with caramelized sweet onions, peppers, and capers - full of fresh, sweet, briny flavors.
Yield: 4 servings
  • ½ cup olive oil, divided
  • 1 red bell pepper, halved, seeded, and cut into ¼-inch thick slices
  • 1 yellow or orange bell pepper, halved, seeded, and cut into ¼-inch thick slices
  • 1 large white onion, thinly sliced
  • ½ jalapeno, seeded and diced
  • 1 tbsp fresh thyme leaves
  • 2 tbsp drained capers
  • ½ tsp kosher salt, plus more to taste
  • ½ tsp freshly ground black pepper, plus more to taste
  • 4 (6-8 oz) salmon fillets
  • ¼ cup dry white wine
  • fresh basil, to garnish
  1. Heat oven to 350F.
  2. Heat ¼ cup of olive oil in a 12-inch cast iron skillet over medium high heat. Add the bell peppers, onions, jalapeno, and thyme to the pan. Saute until softened, about 5-7 minutes. Decrease the heat to medium and cook for 20-25 minutes, or until caramelized. Stir in the capers, salt, and black pepper.
  3. Season the fish with salt and black pepper. Push the vegetables to the edges of the skillet, leaving a well in the center. Place the fish in the center of the skillet and scoop the vegetables on top of it. Drizzle with the wine and remaining olive oil.
  4. Place the skillet in the oven and cook until the fish is just cooked through, about 10 minutes. Serve warm, garnished with fresh basil.
Recipe adapted from Dinner In French
Recipe by Joanne Eats Well With Others at