Fresh wild salmon from Alaska would be the best choice for this quick and easy organic recipe with fresh green bell peppers and yellow zucchini.
2 (4 to 6 oz each) sockeye salmon fillets
2 green bell peppers, sliced
½ onion, sliced
1 yellow zucchini, sliced
4 garlic cloves, minced
2 tablespoon olive oil
1 tablespoon capers
1 teaspoon thyme or oregano
1 lemon wedges
salt and pepper to taste
Wash the fish in cold water and pat it dry with paper towels.
Place 1 tablespoon olive oil in a large skillet over medium-high heat. Stir in the onion for 5 minutes, add green peppers, zucchini, salt and pepper until they are tender, but not very cooked.
In the same time place 1 tablespoon olive oil in a another large skillet over medium- high heat. Stir in garlic and capers. Season salmon fillets on both sides with salt, pepper, thyme or oregano. Place fillets in pan and cook for 10 minutes cooking to brown on both sides.
Place the salmon on a serving dish, add the vegetables on top, garnish with lemon wedges and enjoy.