3-Step Summer Salmon & Bright Vegetables

One of my favorite summer lunch recipes to serve is this 3-Step Salmon with Bright Summer Veggies salad.  This delicious and easy to prepare dish offers a mix of texture, flavor, color and a mouthwatering presentation.  Perfect for a light lunch by the pool or a great appetizer for your next dinner party.  Here’s where I learned the recipe and where I order my salmon from Chile straight to my Hamptons front door at Oshēn.

Needed produce: 

• 1 lb. fresh Oshen salmon
• 1 onion
• 1 red pepper
• 1 yellow pepper
• 1 green pepper
• 1 tomato
• Kosher salt and ground pepper
• 2-3 cloves of garlic
• 2 tbsp. extra virgin olive oil

Step by step:

1: Grab your cutting board and slice all the vegetables. Once cut, add a pinch of salt and pepper with a drizzle of olive oil.

2: Place the salmon fillets on a baking sheet. Coat the salmon with a thin layer of olive oil. Then evenly sprinkle a dash of salt and pepper and place the sliced vegetables on top and around the salmon.

3: With the oven on 375 degrees, cook the salmon for about 10-15 minutes or until flaky. Remove from oven and enjoy immediately while hot!