Spanish Baked Salmon

“Salmon is particularly wonderful because it cooks really, really quickly!” says Ree.
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  • Level: Easy
  • Total: 50 min
  • Active: 15 min
  • Yield: 6 servings
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2 cups cubed sourdough bread (about 1-inch pieces)

3/4 cup pitted green olives 

3 small red onions, cut into wedges 

3 red bell peppers, seeded and cut into thick slices 

1/2 teaspoon smoked paprika 

5 tablespoons olive oil

Kosher salt and freshly ground pepper

6 6-ounce skinless salmon fillets

2 tablespoons fresh parsley, chopped


  1. Preheat the oven to 375˚. Put the bread cubes, olives, red onions and bell peppers on a baking sheet. Add the paprika, 3 tablespoons olive oil and a pinch each of salt and pepper. Toss until everything is evenly coated. Bake for 25 minutes.
  2. Rub the salmon with the remaining 2 tablespoons olive oil and season with salt and pepper. Arrange the fillets among the vegetables and bread cubes on the baking sheet. Return to the oven and bake until the salmon is cooked through, another 10 to 12 minutes. Garnish with the parsley.