One Pan Salmon Bowl with Plums and Peppers

If you have been paying attention a little, I’m currently on a salmon dinner kick. And really — why not salmon?! It’s so easy to prepare, very versatile and ALWAYS delicious. This salmon bowl recipe came together in under 25 minutes, used only one pan and made use of my summer garden shishito peppers, a couple of over-ripe plums and a neglected apple.

In my opinion, the combination of roasted fruit with fish doesn’t get enough attention. At first bite, you’ll see why they should be paired together. The sugars in the fruit caramelize with peppers and onions in such a wonderful way and add some much needed variety to weeknight meals.

Cooking with salmon is a very simple task – two things that guarantee your success is the TYPE of SALMON you select and the COOKING technique you use.

My Favorite Salmon

I always look for Atlantic Salmon or Norwegian Salmon at the store. This type of salmon is more mild in flavor (not as ‘fishy’) and seems to tolerate an accidental over-cook better than Pacific Salmon.

Salmon Cooking Success

Salmon has a reputation of being easy to mess-up (or hard to prepare correctly) BUT it’s really not! Simply set your oven to HIGH heat (425°) and it’s perfectly cooked in 20 minutes.

For this particular one pan salmon recipe, I gathered up a leftover onion, some garden peppers and a few fruits that had been overlooked in the fruit bowl. I sliced and seasoned everything and sprinkled it over a 2 pound salmon filet. For easy cleanup, be sure to spray a rimmed baking sheet with nonstick spray before arranging the salmon.

Once the salmon was done, I made individual salmon bowls with shredded cabbage and riced cauliflower topped off with plums and apples and peppers and onions — and of course — the star of the show, BBQ-rubbed salmon. The perfect bite?? A bit of jammy plum, caramelized onion and salmon!

One Pan Salmon Bowls with Plums and Peppers

• 2 lb boneless salmon filet
• 1 apple, sliced
• 1/2 medium white onion, sliced
• 2 overripe plums, pitted and sliced
• 10 mild (shishito type) peppers, halved or sliced
• 1 T BBQ rub (or salt and pepper)

Preheat oven to 425°. Spray a rimmed baking sheet with nonstick cooking spray. Place the salmon filet in the center of the baking sheet. Top the salmon with prepared sliced fruits, onions and peppers. Sprinkle with your favorite BBQ seasoning rub (or salt and pepper).

Place the salmon into the preheated oven and bake for 20-25 minutes or to desired doneness.

Serve over rice, cauliflower rice, atop a salad or by itself.

NOTE – (You can tell that the salmon is done when the middle is firm to the touch when you press down with your index finger.)