Soganli, Kirmizi Biberli Firinda Somon (Baked Salmon with Onions, Red Peppers and Lemon) (Turkish)

My incursion into Turkish cuisine (with enthusiasm renewed and fueled by my recent trip to Istanbul) continues with this easy baked fish recipe.

A simple and beautiful way to prepare salmon fillets in the oven, this dish can be a relaxed dinner preparation and comfort food at its best. Bursting with clean and light Turkish flavors, it will prove yet again that the best foods can be achieved with a short ingredient list. It's all about the chemistry and the way they just go together.
Recipe source: the lovely Ozlem.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Panzanella (Italian bread salad) (vegan).
Five years ago: Red beans and rice (Creole Louisiana version).
Six years ago: Smoked trout, fennel, apple and beet salad.
Seven years ago: Garlic soup with chorizo and mustard (Czech).
Eight years ago: Cream liquor cocktail, Green apple and peanut butter muffins and Brie, walnut and caraway salad.

Ingredients (serves 4):

• 500gr/1 1/4lb salmon fillets
• 1 onion, halved and thinly sliced
• 1 small pointy red pepper (or bell pepper), sliced
• 4 slices of lemon
• 30ml/2 tablespoons olive oil
• Salt and ground black pepper to taste

Preheat the oven to 180 degrees C / 350 degrees F.

In a heavy pan, heat the olive oil. Stir in the onions and red peppers and cook until soft (for about 5 minutes). Season with salt and pepper and set aside.

Spread the aluminum foil (a piece large enough to enclose all 4 fillets) on a baking tray and place the salmon fillets on it. Spread the onions and red peppers on the fish pieces evenly. Place a slice of lemon on each fillet, and season with more salt and ground black pepper. Wrap the foil on top by pulling up the sides and pinching the edges tightly, leaving a little room for the steam to escape but otherwise closing everything into a packet. Place the tray in the preheated oven for about 20-25 minutes.

Once cooked, open up the aluminum foil, and serve the salmon hot with the onion, red pepper and lemon garnish.

Transfer to serving plates and it's done, dig in!