Salmon with Pepper Stew

Salmon Entrée
45 min.
4 Servings
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Forget meat and potatoes—for now. Next time you cook, mix it up with a salmon and bell pepper stew fully loaded with rich, smashed potatoes, both red and yellow bell peppers, onion and a healthy sprinkling of sharp, ground black pepper.


  • 1 yellow onion
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 12 cloves garlic
  • 1½ lbs. Market District Honey Gold potatoes
  • ½ tsp. kosher salt, divided
  • 2 Tbsp. Market District extra virgin olive oil, divided
  • 1 can (28 oz.) Giant Eagle petite diced tomatoes
  • 4 filets (4 oz.) Giant Eagle farm raised salmon
  • ⅛ tsp. ground black pepper
  • 1 cup Nature’s Basket organic arugula


  Prep Time: 10 min. • Cook Time: 35 min.

Preheat oven to 400°F. Peel and thinly slice onions. Core and thinly slice bell peppers; peel and thinly slice garlic.

Place potatoes on a sheet pan in the oven and roast until tender, about 25 minutes. Let cool a little and use the bottom of a wide glass or another sheet pan to slightly flatten the potatoes so they stay in one piece but are crushed flat. Season with a pinch of salt.

While the potatoes are cooking, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Once hot, add onions and sauté, stirring occasionally until tender, about 2 minutes. Add the garlic and peppers and cook, stirring occasionally until softened, about 3 minutes. Add the diced tomatoes and ¼ teaspoon of salt. Bring to a boil, reduce heat to low and cook, stirring occasionally until saucy, about 15 minutes.

Heat 1 tablespoon of olive oil in a large frying pan on high. Season salmon with a pinch of salt and pepper and add to the hot pan. Place the flattened potatoes around and in between the salmon. Cook the salmon and potatoes for about 4 minutes then turn over and cook another 4 minutes until salmon is cooked through.*

Divide potatoes between 4 plates, spoon the pepper stew over the potatoes and top with the salmon. Garnish with arugula.

*For food safety, cook salmon to an internal temperature of 145°F.

Approximate Nutritional Information (Per serving): Calories 420, Fat 13g, Sat Fat 2g, Trans Fat 0g, Cholesterol 55mg, Sodium 640mg, Total Carbohydrate 47g, Fiber 6g, Sugars 10g, Protein 30g

Dietitian Pick, Diabetes Appropriate

ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Soy-Free, Dairy-Free, Egg-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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