Salmon With Dill Citrus Sauce

• 4 (6 ounce) skinned salmon fillets, 1 1/2-inch thick
• 12 teaspoon salt
• 14 teaspoon pepper
• 23 cup julienne-cut red bell pepper
• 12 cup thickly-sliced shallot
• 12 cup fresh orange juice (about 2 oranges)
• 2 teaspoons fresh lime juice
• 2 teaspoons fresh lemon juice
• 2 teaspoons chopped fresh dill (1/2 tsp dried)
• 4 lemon wedges

1. Sprinkle salmon with salt and pepper.
2. Heat a large nonstick skillet over medium-high heat.
3. Place fillets flat-side up in pan; cook 2 minutes on each side or until browned.
4. Add bell pepper and shallots; reduce heat and cook 2 minutes.
5. Add juices; cover and simmer 8 minutes or until fish flakes easily with a fork.
6. Remove fish from the pan; keep warm.
7. Bring vegetable mixture to a boil; cook, uncovered, 3 minutes or until slightly thickened.
8. Top each fillet with 3 Tbsp vegetable mixture, sprinkle with dill, and serve with lemon wedges.

salmon, salt, pepper, juliennecut red bell pepper, shallot, orange juice, lime juice, lemon juice, fresh dill, lemon wedges

Taken from www.food.com/recipe/salmon-with-dill-citrus-sauce-395209 (may not work)