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Wild Salmon With Red-Pepper Sauté


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2 tablespoons olive oil

4 (6-ounce) wild salmon fillets, skinned

1/2 teaspoon salt, divided

1/4 teaspoon black pepper, divided

1 teaspoon olive oil

1 thinly sliced small onion

1 (7-ounce) bottle roasted red bell peppers, chopped

1 garlic clove, minced

1/4 cup dry white wine

1/8 teaspoon salt

4 thinly sliced basil leaves (optional)

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