½ bunch Asparagus, trimmed
2 Tbsp SOOC Fig Balsamic
2 tsp Garlic, minced
¾ tsp SOOC Spicy Garlic Sea Salt
½ tsp Black Pepper
2 Bell Peppers, chopped
14 oz can Marinated Artichoke Hearts, quartered
1 pint Grape Tomatoes
6 oz can Pitted Black Olives
1 large Shallot, sliced
3 Tbsp SOOC Medium Extra Virgin Olive Oil, like Italian Biancolilla
¾ tsp Red Pepper Flakes
2 Tbsp Capers
4 Salmon Filets
½ cup SOOC Blood Orange Olive Oil
½ tsp Smoked Paprika
3 Tbsp fresh Parsley, minced
2 Tbsp fresh Oregano, minced
Preheat oven to 400℉.
In a large baking dish, toss together the asparagus, Fig Balsamic, ½ tsp garlic, ⅛ tsp Spicy Garlic Sea Salt, and ⅛ tsp black pepper. Set aside.
In a large mixing bowl, combine the bell pepper, artichoke hearts, grape tomatoes, black olives, shallot, Medium EVOO, 1 tsp garlic, ¼ tsp Spicy Garlic Sea Salt, ¼ tsp black pepper, and ½ tsp red pepper flakes. Toss to coat and layer this medley on top of the asparagus in the baking dish. Gently spoon the capers on top. Bake for 20 minutes.
Meanwhile, prepare the salmon by coating the top of each fillet with 1 Tbsp each of Blood Orange Olive Oil. Season with the smoked paprika, ¼ tsp Spicy Garlic Sea Salt, and ⅛ tsp black pepper. Layer the salmon fillets skin side down on top of the vegetables in the baking dish. Bake for an additional 10 minutes, until the salmon flakes.
While the salmon is cooking, combine the parsley, oregano, remaining red pepper flakes, Spicy Garlic Sea Salt, black pepper, garlic, and Blood Orange Olive Oil in a small mixing bowl.
Remove the baking dish from the oven, and spoon the herb mixture on top of each fillet of salmon. Serve immediately!