Salmon with Dill-Citrus Sauce

4 (6 oz) skinned salmon fillets, 1 1/2" thick
1/2 tsp salt
1/4 tsp pepper
2/3 c julienne-cut red bell peppers
1/2 c thickly-sliced shallots
1/2 c fresh orange juice (about 2 oranges)
2 tsp fresh lime juice
2 tsp fresh lemon juice
2 tsp chopped fresh dill (1/2 tsp dried)
4 lemon wedges

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

NOTES
From Cooking Light.
Untried.