Try these nutritionally power-packed sandwiches for a quick lunch or snack you’ll benefit from the bell peppers’ impressive roster of phytonutrients, such as lycopene (smart for your heart), beta-carotene, lutein and zeaxanthin (all easy on the eyes).
1 yellow bell pepper
1 red bell pepper
2 teaspoons extra-virgin olive oil, divided 8 ounces sliced smoked salmon
1 small red onion, thinly sliced
2 tablespoons roughly chopped dill
4 brioche buns
Freshly ground black pepper
1. Preheat oven to 400°F.
2. Brush peppers with 1 teaspoon olive oil and place on a baking sheet. Roast until skins are blistered, about 20 minutes.
3. Slice peppers lengthwise and let cool.
4. When peppers are cool enough to handle, peel off skins and discard; pull out ribs and seeds and discard. Slice peppers into %”-thick strips.
5. Divide salmon equally among brioche halves; top with roasted peppers, onion and dill. Drizzle with remaining 1 teaspoon oil and finish with black pepper. Close sandwiches with brioche tops.
If dill’s not your thing, substitute with chopped chives for that fresh pop of green.