Time: 50 min.
Complexity: easily
Servings: 6

Prepare a Spanish-style salmon fillet and bake it on a single baking sheet with green olives, red onion, bell pepper, and olive oil-soaked bread cubes. A pinch of smoked paprika will add a unique flavor. Start baking with a side dish of vegetables and bread, and add the salmon just 10 minutes before it's ready to prevent the fillet from drying out and ensure the salmon is tender and juicy.

Ingredients:

• 6 skinless salmon fillets, weighing 170 g each.
• 2 cups sourdough bread, cut into cubes (about 2.5 cm)
• 3/4 cup pitted green olives
• 3 small red onions, sliced ​​into wedges
• 3 red bell peppers, seeded and thickly sliced
• 0.5 tsp smoked paprika
• 5 tbsp. l. olive oil
• 2 tbsp fresh parsley, chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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salmon, sourdough bread, sweet pepper, red onion, olive, paprika

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Preparation:

Step 1
• Preheat oven to 190°C.
  
  Place bread cubes, olives, red onion, and bell pepper on a baking sheet. Add paprika, 3 tablespoons of olive oil, and a pinch of salt and black pepper. Stir until evenly coated. Bake for 25 minutes.
Step 2
• Rub the salmon with the remaining 2 tablespoons of olive oil and season with salt and black pepper. Arrange the fillets between the vegetables and bread cubes on the baking sheet. Return to the oven and bake until the salmon is cooked through, another 10-12 minutes. Sprinkle with parsley.

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