Salmon Vesuvio Recipe
A filet of fresh salmon served in a garlic white wine sauce with rosemary, bell peppers, and vesuvio potatoes.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Vesuvio Potatoes
Preheat the oven to 400°F (200°C). Cut the vesuvio potatoes into wedges, toss them with 2 tablespoons of olive oil, salt, and pepper, and spread them on a baking sheet. Bake for 25-30 minutes or until golden and crispy.
- 2
Sauté the Vegetables
While the potatoes are baking, dice the bell peppers and mince the garlic. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant. Then add the bell peppers and cook for an additional 4-5 minutes until they are tender.
- 3
Cook the Salmon
Push the bell peppers to one side of the skillet. Place the salmon fillets skin-side down in the skillet, season with salt and black pepper, and cook for about 4-5 minutes until the skin is crispy. Carefully flip the fillets and pour in the white wine and add the rosemary. Cook for another 3-4 minutes until the salmon is cooked through and the sauce has slightly thickened.
- 4
Serve
Plate the salmon fillets alongside the vesuvio potatoes and top with the garlic white wine sauce and sautéed bell peppers. Garnish with additional rosemary if desired.
