Bell pepper salmon dish

This is a favorite dish of mine and I am proud to admit that I made it up. Whenever Todd and I talk about opening a restaurant (which admittedly is not often after we had Alex), we'd ponder what recipes I'd use and since I've not created a huge amount of recipes, this one always makes the cut. Although I can never figure out what the hell to call it.

Baked bell pepper salmon

1lb of Salmon or steelhead trout filletts, either already cut into serving sizes or left whole
Olive oil
Salt and pepper
2 - 4 cloves minced garlic, depending on preference.
1/2 red bell pepper, diced
1/2 orange bell pepper, diced
1/2 yellow bell pepper, diced
1/2 red onion, diced
1/4 cup curly parsley, chopped
1/3 cup grated parmesan

Preheat oven to 375.
Get a pyrex big enough for your salmon and spray with cooking spray.
Put salmon in skin side down (duh Jil right) and brush with olive oil.
Add salt and pepper to taste.
Sprinkle/smear/pat garlic on salmon.
In a bowl, mix up the bell peppers and onion, and then completely cover the salmon. Now you see it:

Now you don't:

The more the merrier. I mean, you don't want to see even a corner of the salmon. Pretend the salmon is a Victorian-era spinster who wouldn't dare show an ankle. Anyways.
After it's completely blanketed with the pepper/onion mix, sprinkle with the parsley and the parmesan (this step already shown above).
If you are, by chance, serving it with zucchini and/or squash, you can add the cut up, tossed-with-olive-oil veggies to the pyrex around the edges.  More color!

Pop that puppy in the oven for about 20 - 30 minutes depending on wellness preference. If you do have veggies it will take closer to 30 minutes.

Serves 2 - 4*
*The number of servings is dependant entirely on how much you like to stuff your face. I use this amount to feed just Todd and me but we really like to stuff our faces.