4 Serves
40 Mins
Preheat your oven to 200°C. Using a chef's knife and cutting board, cut the onions into wedges and slice the sweet bell peppers into strips.
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SpanishVitamin E
5 mg / 15 mgVitamin K
18 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
17 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
148 µg / 400 µgCalcium
105 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
82 mg / 420 mgPhosphorus
523 mg / 1,250 mgPotassium
933 mg / 4,700 mgSodium
1056 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
92 µg / 55 µgFiber
6 g / 28 gSugar
4 g / 50 gSaturated Fat
7 g / 20 gCholesterol
107 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 g
On a large baking sheet, combine the croutons, olives, onion wedges, and bell pepper strips. Drizzle with 3 tablespoons of olive oil and sprinkle with smoked paprika, salt, and black pepper. Toss well to ensure even coating.
Place the baking sheet in the preheated oven and roast the vegetable mixture for 15 minutes.
While the vegetables roast, rub the salmon fillets with the remaining 2 tablespoons of olive oil and season with the remaining salt and black pepper.
Remove the baking sheet from the oven, arrange the seasoned salmon fillets among the roasted vegetables, and return to the oven for an additional 10 to 15 minutes until the salmon is cooked through and flakes easily with a fork.
2
g58
g3
g
Lebanese
American