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 Time: 15-20 minutes  Prep: 15 minutes | Serving: 4 servings

Ingredients

4 skinless salmon fillets, 4–6 ounces each
1 tablespoon Aleppo pepper
1 teaspoon pink peppercorns, crushed
Salt and black pepper
½ cup pitted kalamata olives, halved
1½ cups cherry tomatoes, halved
6 pickled pepperoncini peppers, sliced
1 tablespoon capers or caper berries, rinsed
½ red onion, sliced
1 lemon, thinly sliced
¼ cup olive oil
Fresh parsley

 

Instructions

1. Preheat oven to 425ºF. Lightly coat a sheet pan with olive oil.
2. Place salmon fillets on the sheet pan and evenly season with Aleppo pepper, pink peppercorns, salt and black pepper.
3. Arrange olives, cherry tomatoes, pepperoncini, capers, onion and lemon over and around the salmon. Drizzle everything with olive oil and a sprinkle of salt.
4. Bake for 15–20 minutes or until the salmon is cooked to your liking. Garnish with chopped parsley and serve.

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