12835 Preston Road #302, Dallas Texas 75230           972-789-9610 

M-F  11:00am-6:00pm   Sat 10:00am-5:00pm    Sun Closed 

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Greek Baked Salmon


2 cups      Sourdough bread crouton (1 inch dice)
¾ cup      INFUSED Lemon Stuffed Manzanilla
2 med       Red onions, cut into wedges
1 ea          Red Bell Pepper, cut into 6 slices
1 ea          Yellow Bell Pepper, cut into 6 slices
1 ea          Green Bell Pepper, cut into 6 slices
1 ea          Lemon, sliced thinly
2 TBSP     INFUSED Greek Bread Dipping Blend
1 tsp          Paprika
To Taste   Kosher Salt
To Taste   Freshly ground Black Pepper
5 TBSP     INFUSED Milanese Gremolata Olive Oil
4                6 ounce Salmon fillets, skinless
2 TBSP      Fresh Parsley, chopped


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 tablespoons of the seasoned oil, reserving the remaining seasoned oil for the salmon fillets. 

Bake for 15 minutes.

Rub remaining 2 tablespoons 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.

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