Ingredients:
- 1 lb skinless salmon fillets
- 1 tbsp olive oil
- 1 bell pepper (red or orange), diced
- 1/2 onion, thinly sliced
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled feta cheese
- Salt and black pepper to taste
Instructions:
- Heat olive oil in a large skillet over medium-high heat. Add bell pepper and onion, sautéing until softened, about 5 minutes.
- Add garlic and cook for 1 minute more. Pour in white wine and bring to a simmer, scraping any browned bits from the bottom of the pan.
- Season salmon fillets with salt and black pepper. Place them in the skillet, skin side down. Cook for 4-5 minutes, or until the salmon is cooked through and flakes easily.
- Remove salmon from skillet and set aside. Stir in cilantro and feta cheese into the remaining sauce.
- Return salmon to the skillet, coating it with the creamy sauce. Serve immediately over rice or quinoa.