Oven-Poached Salmon with Turkish Spices

1 portion king salmon (or coho or sockeye) (10 to 12 ounces), skin and pin bones removed Available in Our Premium Seafood Subscription Box

Salt and freshly ground pepper

½ cup plus 1 tablespoon extra virgin olive oil

2 teaspoons sweet paprika

1 teaspoon ground cumin

½ teaspoon Aleppo pepper flakes or crushed red pepper flakes, or to taste (optional)

1 bay leaf, preferably Turkish

1 large garlic clove, smashed

8 ounces mini bell peppers, halved lengthwise, stemmed, and seeded

Crusty bread and lemon wedges for serving

Directions at sitkasalmonshares.com

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