On Tap Oil & Vinegar Recipe Detail

Spanish Baked Salmon

with Extra Virgin Olive Oil

Ingredients:

• 2 cups sourdough bread, 1" cubes
• 3/4 cup Gordal Olives, drained
• 3 small red onions, cut into wedges
• 3 red bell peppers, seeded and cut into thick slices
• 1/2 cup smoked paprika
• 5 Tbsp Extra Virgin Olive Oil
• Kosher salt and freshly ground pepper
• 6 6-oz skinless salmon fillets
• 2 Tbsp fresh parsley, chopped
• Lemon wedges (optional)

Directions:

Preheat oven to 375°F. Put bread cubes, olives, red onions and bell peppers on baking sheet. Add paprika, 3 Tbsp Extra Virgin Olive Oil and pinch of salt and pepper. Toss until everything is evenly coated. Bake 20 minutes.

Rub salmon with remaining 2 Tbsp Extra Virgin Olive Oil and season with salt and pepper. Arrange fillets among vegetables and bread cubes on baking sheet. Return to oven and bake until salmon is cooked through, another 10-12 minutes. Garnish with parsley and lemon wedges.