Patty's Tuscan Salmon

Makes 6 portions (yield: 8 cups, portion: 1.33 cups)

prepPreheat oven to 450°F / 230°C
1 lb / 455 g onion, diced	toss onions, peppers, garlic with oil & salt	roast vegetables 450°F / 230°C, 15 min	stir in olives & capers, top with salmon	roast 450°F / 230°C, 10 min; flake & mix; drizzle oil
1 1/4 lbs / 570 g pepper, red, fiz vegetable
2 cloves garlic, chopped
1 fl oz / 30 ml olive, extra virgin oil
1 tsp sea salt
6 ea filet, portion salmon	coat salmon with oil	season salmon with spice blend
1 fl oz / 30 ml olive, extra virgin oil
1/2 tsp sea salt	mix spice blend
1/8 tsp pepper, black, ground spice
1/8 tsp paprika spice
1/8 cup / 30 ml capers
1/8 cup / 30 ml kalamata, pitted olive
1 1/8 tsp olive, extra virgin oil, for serving

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