Bell Pepper and Lemon Salmon

1/4 cup olive oil
2 cloves garlic, chopped
1 lemon, juiced
1 pinch kosher salt
2 8 ounce salmon fillets
2 tablespoons capers, drained and rinsed
1/2 red bell pepper, cut into 1/4-inch strips

In a shallow dish, mix the olive oil, garlic, lemon juice, and salt.
Pierce the salmon fillets on both sides with a fork, and place in the
dish. Coat with the olive oil mixture, and marinate at least 1 hour in the
refrigerator. Preheat oven to 375 degrees. Place each salmon fillet on a
large sheet of aluminum foil. Fold the foil around the fillets to form
packets. Pour the marinade mixture over the fillets, and top with capers
and red bell pepper strips. Tightly seal packets, and place in a baking
dish. Cook salmon 35 minutes in the preheated oven, until easily flaked
with a fork. Makes 2 servings.

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