TIME:
15-20 minutes
PREP:
15 minutes
YIELD:
4 servings
Ingredients
- 4 skinless salmon fillets, 4–6 ounces each
- 1 tablespoon Aleppo pepper
- 1 teaspoon pink peppercorns, crushed
- Salt and black pepper
- ½ cup pitted kalamata olives, halved
- 1½ cups cherry tomatoes, halved
- 6 pickled pepperoncini peppers, sliced
- 1 tablespoon capers or caper berries, rinsed
- ½ red onion, sliced
- 1 lemon, thinly sliced
- ¼ cup olive oil
- Fresh parsley
Directions
- Preheat oven to 425ºF. Lightly coat a sheet pan with olive oil.
- Place salmon fillets on the sheet pan and evenly season with Aleppo pepper, pink peppercorns, salt and black pepper.
- Arrange olives, cherry tomatoes, pepperoncini, capers, onion and lemon over and around the salmon. Drizzle everything with olive oil and a sprinkle of salt.
- Bake for 15–20 minutes or until the salmon is cooked to your liking. Garnish with chopped parsley and serve.
