SPANISH BAKED SALMON
2 cups of cubed sourdough bread - (1 inch)
3/4 cup of Delizia Gordal Olives (drained)
3 small red onions, cut into wedges
3 red bell peppers - seeded and cut into thick slices
1/2 teaspoon of smoked paprika
5 tablespoons of D'Olivo Ultra Premium Extra Virgin Olive Oil
Kosher salt and freshly ground Tellicherry Peppercorns
6 6-oz skinless salmon fillets
2 tablespoons of fresh chopped parsley
Lemon wedges (optional)
Preheat the oven to 375 degrees F.
Put the bread cubes, olives, red onions and bell peppers on a baking sheet. Add the paprika, 3 tablespoons of D'Olivo Ultra Premium Olive Oil and a pinch of salt and pepper. Toss until everything is evenly coated. Bake for 20 minutes.
Rub the salmon with the remaining 2 tablespoons of D'Olivo Ultra Premium Olive Oil and season with the salt and pepper.
Arrange the fillets among the vegetables and bread cubes on a baking sheet. Return to the oven and bake until the salmon is cooked through, another 10-12 minutes.
Garnish with parsley and lemon wedges.