Spanish Baked Salmon
- 1.5 lb bag Panamei Salmon Portions, skin off
- 2 c croutons (homemade or store-bought!)
- 3/4 c pitted green olives
- 3 medium red onions, cut into wedges
- 1 container of grape tomatoes (if desired)
- 3 red bell peppers, seeded and cut into slices
- 1/2 tsp smoked paprika
- kosher salt, to taste
- freshly ground black pepper, to taste
- 5 Tbsp olive oil
- 2 Tbsp fresh parsley, chopped
Preheat the oven to 375 degrees F.
Place croutons, olives, onions, peppers, and grape tomatoes on a baking sheet. Add smoked paprika, salt, pepper and 3 Tbsp of olive oil and mix until everything is evenly coated. Bake for 15 minutes.
Rub the salmon with 2 Tbsp olive oil and place it among the vegetables and croutons on the baking sheet. Bake about 10-12 more minutes, until the salmon is cooked.
Garnish with the parsley and serve.
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