Salmon Steak with Pepper Salad

Prep Time

60 Minutes


Feeds 4




  • 3 Lakeside Bell Peppers, varying colors
  • 1/2 lb Lakeside Cherry Tomatoes, halved
  • 4 salmon steaks (8 ounces each)
  • 2 shallots, finely chopped
  • 2 tbsp parsley, chopped
  • 2 cups of microgreens
  • 1 cup extra virgin olive oil
  • 4 tbsp lemon juice
  • 5 sprigs of thyme
  • 1 1/2 tsp kosher salt
  • black pepper to taste


In a bowl, mix together 1/2 cup of olive oil, 2 tbsp lemon juice, salt and pepper. Add the salmon and thyme, coat with the mixture, and refrigerate for at least 1 hour.

Set the oven to 350°F.

Wrap the steaks in parchment paper, pleating the sides of the paper to create a seal.

Bake the salmon steaks for 15-20 minutes.

Slice the peppers and mix with shallots, cherry tomatoes, microgreens, 1/2 cup of olive oil, and 2 tbsp of lemon juice.

Top the vegetables with parsley and season with salt and pepper to taste.

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