12835 Preston Road #302, Dallas Texas 75230 972-789-9610
Hours M-F 11:00am-6:00pm Sat 10:00am-5:00pm Closed Sun
Ingredients:
| 2 cups | Sourdough Bread Crouton (1 inch dice) |
| ¾ cup | INFUSED Lemon Stuffed Manzanilla Olives |
| 2 med | Red Onions, cut into wedges |
| 1 | Red Bell Pepper, cut into 6 slices |
| 1 | Green Bell Pepper, cut into 6 slices |
| 1 | Yellow Bell Pepper, cut into 6 slices |
| 1 | Lemon, sliced thinly |
| 2 TBSP | INFUSED Greek Bread Dipping Blend |
| 1 tsp | Paprika |
| 5 TBSP | INFUSED Milanese Gremolata Olive Oil |
| 4 | 6 oz Salmon Fillets, skinless |
| 2 TBSP | Fresh Parsley, chopped |
| To Taste | Kosher Salt & Fresh-Ground Black Pepper |
Directions:
Preheat oven to 375 degrees F.
Line the baking sheet with parchment paper.
In small bowl, combine INFUSED Milanese Gremolata Olive Oil with seasonings.
Put crouton, olives, onion, and peppers on the baking sheet. Toss with 3 TBSP of the seasoned oil, reserving the remaining seasoned oil for the salmon fillets.
Bake for 15 minutes.
Rub remaining 2 TBSP of seasoned olive oil on the salmon fillets and arrange them among the vegetables and croutons on the baking sheet. Bake until the salmon is cooked, another 12 – 15 minutes.
Garnish with chopped parsley and serve.
