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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