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Roasted Bell Pepper and Chipotle Salmon

Napa Wine, June 2012

Family-friendly

Quick and easy

Quick and easy

Quick and easy
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Prep Time:

10 minutes

Cook Time:

10 minutes

Makes:

4 - 6 servings

Ingredients

1 1/4  lb.  fresh salmon fillets*

2  Tbsp.  H-E-B Olive Oil, divided use

1/4  c.  Mezzetta Roasted Bell Pepper and Chipotle Sandwich Spread

1  bag (9 oz.)  H-E-B Spinach

1  tsp.  minced garlic

1  lemon, for juice, halved

•  salt and ground black pepper

Instructions


Heat oven to 450°F. Rinse fillets and pat dry. Cover a large baking sheet with foil or parchment. Place fillets on baking sheet. Spread a small amount of oil (not more than 1 Tbsp.) over both sides of fish. Season with salt and pepper.

Bake 8 to 10 minutes or until done; don't overcook fish (10 minutes per inch of thickness is the rule of thumb for cooking time). Remove from oven and spoon Mezzetta spread over tops of fish.

While fish cooks, heat a large skillet over medium-high heat about 3 minutes or until hot. Add garlic, then spinach, by the handfuls, as you stir-fry quickly until spinach begins to wilt (20 to 30 seconds total). Remove skillet from heat.

Squeeze half of lemon over spinach; season with salt and pepper and toss to coat. Cut remaining lemon into wedges and serve with fish.
Nutritional Information
No Nutritional Information Available
Source:
Napa Wine, June 2012

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