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 olive oil
1 cup Divina Roasted Tomato Spread
1/4 cup Divina Capers
1/2 cup Divina Peruvian Pearl Peppers
Salt and freshly ground black pepper, to taste
Chopped parsley, optional garnish
INSTRUCTIONS
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Pat the salmon dry and place it skin-side down on the prepared baking sheet.
- Drizzle the salmon with olive oil and season generously with salt and freshly ground black pepper.
- Spread the Divina Roasted Tomato Spread evenly over the top of the salmon.
- Scatter the Divina Capers and Divina Peruvian Pearl Peppers over the tomato spread.
- Bake for 18 to 22 minutes, or until the salmon is opaque and flakes easily with a fork.
- Top with chopped parsley if desired, then slice into portions and serve warm.
