Baked salmon on peperonata

500 g pkt Coles Tri Colour Capsicum, thinly sliced, 400 g can cherry tomatoes

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

For effortless entertaining try this one-pan, baked salmon and capsicum dish.

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. With thanks to taste.com.au