Serves: 2
Total Calories: 250

1/4 pound red-skinned potato, scrubbed and cut into 1-inch cubes
3 tablespoons olive oil
1 red or yellow bell pepper, cut into thin strips
1 medium red onion, sliced
1 tablespoon capers
1 salt and pepper to taste
2 (8-ounce) skinless salmon steaks or fillets, 1inch thick
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Spice Mixture:
2 teaspoons paprika
2 teaspoons brown sugar
1 pinch cayenne pepper or red pepper
1/2 teaspoon salt
1/2 teaspoon black pepper

Heat oven to 450°. Partially cook the potatoes by boiling or steaming them for 8 minutes; drain and set aside. In a 9- or 10-inch skillet, heat olive oil over medium heat. Add bell pepper and onion. Cook for 5 minutes or until softened. Remove from heat. In an oven-proof dish, combine bell pepper, onion, and potatoes. Add capers, salt and pepper to taste; toss together. Set aside.

Spice Mixture:
Combine all ingredients and sprinkle on a plate. Coat salmon fillets in the spice mixture on both sides, shaking off excess spices. Put salmon on top of potatoes and peppers and place dish in the oven. Roast for 20–25 minutes, or until salmon is firm to the touch.

Nutritional Facts:

Serves: 2
Total Calories: 250
Calories from Fat: 180

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