Recipe information
A filet of fresh salmon served in a garlic white wine sauce with rosemary, bell peppers, and vesuvio potatoes.
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Main Ingredients
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.