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Ingredients

500g pkt Coles Tri Colour Capsicum, thinly sliced
400g can cherry tomatoes
1 tablespoon olive oil
1 red onion, cut into wedges
3 garlic cloves, crushed
1 teaspoon caster sugar
1 tablespoon red wine vinegar
4 x 200g salmon fillets
Basil leaves, to serve
Coles Bakery Stone Baked White Batard, to serve

Method

Step 1 Preheat oven to 200C.
Step 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.
Step 3 Season salmon fillets. Place over capsicum mixture. Bake for 10-15 mins or until salmon is cooked to your liking.
Step 4 Sprinkle with basil leaves. Serve with the bread.

Baked salmon on peperonata

How to make Baked salmon on peperonata

Ingredients

Method