Baked Sockeye Salmon With Bell Peppers And Capers

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
962
FAT
118%
CHOL
176%
SOD
20%

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Ingredients for 4 servings

2 red bell peppers and 1 yellow

2 pounds wild salmon, preferably cut as a long fillet, not steaks

3 tablespoons extra virgin olive oil

2 tablespoons capers, drained and rinsed in cold water if packed in vinegar OR if packed in salt, rinsed, soaked in cold water for 10 minutes, then rinsed again; if their size is much larger than nonpareils, cut them up a little bit

4 whole peeled garlic cloves

Fine sea salt

Black pepper ground fresh from the mill

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