By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
549 cal · 140 min
Stoplight Piperade with Spicy Broiled Salmon
Recipe GLPR9fc082582df2d2
A vibrant Nordic-inspired dish featuring a colorful three-pepper piperade in a savory tomato base, topped with broiled salmon seasoned with piment d'Espelette for a subtle heat. The red, yellow, and green bell peppers create a beautiful "stoplight" presentation while delivering fresh, Mediterranean flavors. Finished with fresh mint for brightness, this pescatarian-friendly meal is naturally gluten-free and packed with vegetables.
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Ingredients
1 tablespoon olive oil, plus 2 teaspoons
1 medium yellow onion, diced (about 1 cup)
3 medium cloves garlic, chopped (about 1 tablespoon)
1 yellow bell pepper, diced (about 3/4 cup)
1 red bell pepper, diced (about 1/2 cup)
1 green bell pepper, diced (about 3/4 cup)
1/2 teaspoon piment d'Espelette
1 pinch piment d'Espelette
1 (14.5-ounce) can diced tomatoes
Kosher salt, to taste
Freshly ground black pepper, to taste
2 boneless, skinless salmon fillets (about 12 ounces total)
A few fresh mint leaves
Directions
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.
Add the chopped garlic to the skillet and sauté for 1 minute until fragrant.
Stir in the diced yellow, red, and green bell peppers. Cook, stirring occasionally, for 8 to 10 minutes until the peppers begin to soften but retain some texture.
Pour in the canned diced tomatoes with their juices. Add 1/2 teaspoon of piment d'Espelette, then season with kosher salt and freshly ground black pepper to taste. Simmer for 10 to 15 minutes, allowing the flavors to meld. The piperade should be slightly chunky but cohesive.
While the piperade simmers, preheat your broiler to high. Line a broiler pan or rimmed baking sheet with aluminum foil for easy cleanup.
Place the salmon fillets skin-side down on the prepared broiler pan. Brush the top of each fillet with 1 teaspoon of olive oil.
Sprinkle a pinch of piment d'Espelette, kosher salt, and freshly ground black pepper evenly over both salmon fillets.
Place the broiler pan under the preheated broiler, about 4 to 5 inches from the heat source. Broil for 10 to 12 minutes, until the salmon reaches an internal temperature of 145°F and flakes easily with a fork.
Divide the piperade between two serving plates or shallow bowls. Top each portion with a broiled salmon fillet.
Garnish with fresh mint leaves and serve immediately while the salmon is warm.
Comments
Piment d'espelette is the real cost here—it's a Basque specialty pepper that Charlotte's mainstream grocers don't stock, so you're looking at a dedicated stop at a specialty store or mail order, which undermines the weeknight appeal of an otherwise straightforward dish. The 140-minute stated time is also misleading; the piperade alone needs 45-50 minutes of low, patient cooking to develop properly, plus 15 minutes of salmon prep and cooking, so plan for closer to two hours of kitchen time with stretches of inattention but crucial monitoring. For two servings the cost per plate will run $12–$15 depending on salmon quality, driven by the fish itself. This is a restaurant-quality dish that rewards a planned dinner rather than an improvised one, and the leftovers reheat decently if you keep the salmon separate.
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