We really love these sheet pan suppers. Everything cooks on one sheet and when it's done, clean-up is a snap! Barb L.
Yield: 6 Servings
3 red onions, cut into wedges
3 red bell peppers, seeded and cut into 6 slices each
1/2 cup pitted green or a variety of olives in different sizes and colors (the olive bar is a great place to find whatever you like)
1 small round sourdough bread loaf, cut into 1" cubes
2 tsp smoked paprika
5 Tbsp Flying Olive Lemon or Gremolata Extra Virgin Olive Oil or any Single Varietal Extra Virgin Olive Oil, plus a little more for greasing the sheet pan
Six 6-ounce skinless salmon fillets
2 Tbsp chopped parsley
Preheat the oven to 375 degrees F.
Using a little Flying Olive EVOO of Choice, grease a rimmed baking sheet covered in aluminum foil. Place the onions and peppers on the sheet. Add the olives and the bread cubes over the veggies. Add the paprika, salt, and pepper. Drizzle 3 Tbsp of the Flying Olive EVOO of Choice over the bread and the veggies and toss them with your hands. Bake for 15 minutes.
Rub the salmon with the remaining 2 Tbsp of olive oil and sprinkle it with salt and black pepper. Remove the sheet pan from the oven. Carefully- the pan is HOT!--arrange the salmon among the veggies and croutons on the baking sheet.
Place back in the oven and bake until the salmon is just barely cooked through, 10-12 minutes. Sprinkle the whole pan with the parsley, divide among 6 plates. Serve.
Inspired by a recipe in Ree Drummond's new cookbook, The Pioneer Woman Cooks: Come and Get It. William Morrow, NY, 2017.
Submitted by Barb L.