For effortless entertaining try this one-pan, baked salmon and capsicum dish.
INGREDIENTS
500 g pkt Coles Tri Colour Capsicum, thinly sliced
400 g can cherry tomatoes
1 tbsp olive oil
1 red onion, cut into wedges
3 garlic cloves, crushed
1 tbsp caster sugar
1 tbsp red wine vinegar
4 g salmon fillets
Basil leaves, to serve
Coles Bakery Stone Baked White Batard, to serve
1
Preheat oven to 200C.
2
Combine capsicum, cherry tomatoes, oil, onion, garlic, sugar and vinegar in a large baking dish. Season. Bake for 25 mins or until capsicum just softens.
3
Season salmon fillets. Place over capsicum mixture. Bake for 10-15 mins or until salmon is cooked to your liking.
4
Sprinkle with basil leaves. Serve with the bread.
Ingredients
INGREDIENTS
500 g pkt Coles Tri Colour Capsicum, thinly sliced
400 g can cherry tomatoes
1 tbsp olive oil
1 red onion, cut into wedges
3 garlic cloves, crushed
1 tbsp caster sugar
1 tbsp red wine vinegar
4 g salmon fillets
Basil leaves, to serve
Coles Bakery Stone Baked White Batard, to serve
Directions
1
Preheat oven to 200C.
2
Combine capsicum, cherry tomatoes, oil, onion, garlic, sugar and vinegar in a large baking dish. Season. Bake for 25 mins or until capsicum just softens.
3
Season salmon fillets. Place over capsicum mixture. Bake for 10-15 mins or until salmon is cooked to your liking.
4
Sprinkle with basil leaves. Serve with the bread.
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