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 cup of smoked paprika
5 tablespoons of Athinolia Greek EVOO (or any of our mild evoos)
Kosher salt and freshly ground pepper
6 6-oz skinless salmon fillets
2 tablespoons of fresh chopped parsley
Lemon wedges (optional)
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 cup of smoked paprika
5 tablespoons of Athinolia Greek EVOO (or any of our mild evoos)
Kosher salt and freshly ground pepper
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 EVOO 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 EVOO 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.
