• 1 side of wild caught salmon, skin removed
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped fresh basil
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh thyme
  • sea salt & pepper to taste
  • olive oil
  • 1 fresh lemon
  • 1/2 cup white wine
  • 6 pablano peppers
  • 1 packet Seeds of Change quinoa & brown rice mixture
  • 1/2 cup chopped grape tomatoes
  • 1/2 cup chopped red bell pepper
  • 1/2 cup fresh or canned corn kernels
  • 1/2 cup part skim ricotta cheese

I’m a sucker for a good pepper, so a nicely roasted pablano is no exception. If you’re eating clean, you’re probably a big fish eater.  This is my favorite way to have salmon.  It’s moist, juicy and serves well at room temperature.

The pablano is stuffed with some of our favorite on-hand ingredients we have at home.  If you follow us, this won’t come as a surprise.

Forgive my lack of plating, this was an “I’m starving, what can I make?” meal.  The salmon would be great over some lightly seasoned arugula.


preheat oven to 350*

combine parsley, cilantro, basil, mint & thyme in a small bowl

rub top side of fish with olive oil, season with sea salt & pepper

coat fish with herb mixture.  Mine was a little sparse, but feel free to coat the whole thing.  The more the merrier.

wrap fish and refrigerate for up to 4 hours

if you have a grill handy, heat the grill to a medium.  If you’re using a stovetop, heat a nonstick pan to medium as well

cook herb side down for 2 minutes

place fish on baking sheet herb side up, squeeze fresh lemon over fish and splash with white wine

finish in the oven for 10-12 minutes or until the center of the fish is medium well


If you have a gas stovetop or a grill, char pepper over medium flame turning constantly until skin begins to blister

remove from heat and let sit until it’s cool to the touch

meanwhile combine quinoa & brown rice mixture, corn, red bell peppers, chopped grape tomatoes & ricotta cheese, salt & pepper to taste

stuff pepper and place in the oven with cooking fish

Bam dinner in 30 minutes!