Tasty, healthy, and pretty simple to make. We ate it by itself, but it would pair nicely with some sort of rice or potato dish if you want some carbs.
What you need:
1 large red bell pepper, cut in half, seeds removed
1/2 onion, cut into slices
1 cup cherry tomatoes, halved
Olive oil spray
Salt and pepper
2 (6 ounce) salmon fillets
2 teaspoons honey
1 teaspoon fennel seeds
2 ounces goat cheese
3 tablespoons toasted walnuts
1/4 chopped green olives
1 teaspoon hot red pepper paste (or use red pepper flakes to taste)
garlic powder (I probably used nearly a tablespoon, but we like it garlicky around here)
2 teaspoons dried oregano (or throw in some fresh and maybe basil too if you have it)
1/4 panko crumbs
Start by roasting the vegetables:
Preheat oven to 400 degrees Fahrenheit. Spray a baking sheet with olive oil and spread onions,bell pepper (skin facing up), and tomatoes across it. Season with salt and pepper and spray again with the olive oil. Place in oven and roast for 15-20 minutes. Remove tomatoes and place pan back in the oven. Roast for another 10-15 minutes or until bell pepper is slightly charred and onions are completely cooked and slightly brown. Remove from oven and let cool.
Now, start the salmon:
Place the salmon on a greased baking sheet, skin side down. Drizzle 1/2 teaspoon of honey on each piece, then season with salt, pepper, and fennel seeds. Spray with olive oil. Broil on high for 5-7 minutes, or until the top is slightly browned. Remove from oven.
As the salmon cooks, make the tapenade:
Skin the bell pepper, and chop it, the onions, and the tomatoes into small pieces. Place in medium-sized bowl. Add 1 teaspoon of honey, garlic powder and red pepper (to taste), oregano, olives, and walnuts.
Now, assembly time:
Spread one ounce of goat cheese on each piece of salmon and top with a thick pile of tapenade. Sprinkle evenly with the panko crumbs. Broil for 2-3 on high, or until top is lightly browned.