Red Pepper and Mushroom Salmon

Salmon is a really versatile and forgiving fish in that it goes with a variety of different flavours and cuisines and it's really easy to cook. Too many people are worried about cooking fish, but when you think that good quality fresh fish can be eaten raw, you really can't go wrong.

This is what I call a 'uni dinner', by which I mean I came up with this with what I had left in the fridge while at university, and I have to admit I'm pretty pleased with the result. This meal is quick, healthy and amazingly low cost making it perfect for any night of the week.

Red Pepper and Mushroom Salmon

Serves 4

2 large red bell peppers

1 lemon, juice only

4 tbsp olive oil

1 small onion, diced

200g mushrooms, sliced

1 tsp paprika

4 salmon fillets

sea salt and freshly ground black pepper

boiled rice, to serve (I like to use microwave rice!)

cream cheese (optional)

Place the peppers in a non-stick roasting tray in the oven at 180°C/350F. Roast for 10-15 minutes, until skin begins to shrivel. Allow peppers to cool, remove stems, then slit open and remove seeds. Cut into chunks and keep to one side.

Place 2 tbsp of the oil in a saute pan over medium heat. Add the onion and saute for 1 minute, then add the mushrooms and paprika. Reduce heat, cover and cook for 5 minutes. Then add the peppers, half the lemon juice and season well.

For the salmon, leave the skin on the fish; rinse and pat dry with paper towel. Rub fillets liberally with the remaining olive oil, then sprinkle with salt. Place the salmon, skin side down, into a frying pan over a medium heat. Allow to cook for 2-3 minutes until browned, and then turn it over and cook for 1-2 minutes on the other side, until cooked through.

To serve, place a large spoonful of rice on each plate, place the salmon on top, the mushroom and pepper mixture alongside and finish with a dollop of cream cheese, if you like.