A vibrant take on the classic baked salmon, this flavorful dish is eye-catching behind the deli counter for customers to bake at home or to serve with garlic mashed potatoes and grilled asparagus at your favorite restaurant.
Ingredients:
- 2 lb whole salmon fillet
- 2 tbsp Renieris Estate Extra Virgin Olive Oil
- 1 cup Divina Roasted Tomato Spread
- 1/4 cup Divina Capers
- 1/2 cup Divina Peruvian Pearl Peppers
- salt and pepper, to taste
- parsley, chopped, optional garnish
Directions:
- Preheat oven to 425. Line a baking sheet with parchment paper.
- Pat salmon dry and set on the parchment. Drizzle with about 2 tbsp olive oil and sprinkle with salt and pepper to taste.
- Spread Roasted Tomato Spread over the salmon and top with Capers and Peruvian Pearl Peppers.
- Bake for 18-22 minutes, until opaque and flesh separates easily with a fork. Top with chopped parsley and slice into quarters to serve.
