Salmon Fillets with Roasted Capsicum and Butter Sauce

Serves: 6

Recipe suitable for ketogenic weight loss


Roast capsicum under the grill or in a very hot
oven until the skin blisters and blackens. Cover
the capsicum in plastic for 5 minutes, then peel
away the skin and chop the flesh finely. Rub oil
and salt into the skin of the salmon, place salmon
skin side up on an oiled oven tray. Grill under a
pre heated grill for approximately 8 minutes or
until the skin is browned and crisp. Melt butter
in a medium pan, add garlic and chilli, cooking
and stirring until fragrant. Add capsicum, lemon
juice and coriander, stirring until mixture is heated.
Serve salmon with sauce.


• 1 small red capsicum
• 1 Tbsp olive oil
• 6 medium (1.2kg) salmon
fillets (skin on)
• 125 gms butter (chopped)
• 1 garlic clove (crushed)
• 1 small fresh red chilli,
seeded and chopped finely
• 1 tsp lemon juice
• 2 Tbsps chopped fresh coriander leaves