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.

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