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you are clearly a man that loves his jalapenos

Kim Crawford Sauvignon Blanc is one of my favorite wines. Enjoy!

Looks tasty but holy jalaps! You plan to eat all those?

Am i supposed to be impressed?

There is a Polish dish. I forget the name but it's basically white sausage cut into "disks"? Like thick pepperoni. They are put in the oven like what you are doing but the onions are put on top of the meat.

The onions shield the meat from broiling too much (granted, it's pork so slower cook) and the juice as the onions start to dehydrate from the heat would fall on top of the meat and it would gain a sweet taste. Of course the entire oven container was full otherwise what is the point.

All of this to say I would have put the Salmon in a corner, put the vegetables on top and used aluminum foil (with wholes) to cover it and keep the juice from spilling into the empty space.

Herbs would also be a good idea. I am thinking Parsil. No jalapenos, or at least very little if you are adamant, and a bit of lime. A tiny bit of Rosemary if you have some, not much. Fresh basil leaves can also help but that is just a plus. A couple of laurel leaves. Some butter to melt at the bottom and make the skin crunchier and tastier.

No pepper. You're not cooking a stake.

But that's just my 2 cents. Then again I might just as well fry the Salmon and put a butter, garlic and herbs sauce on top and squirt lime juice on top while I eat.

pathetic

that salmon did nothing to you.

At first I was like oh yum. Then I saw those mothifuxking peppers!
You kidding me, mate?
Salmon is best eaten with mild dill sauce and mash, maybe a teriyaki sauce at most.
While the wine choices are good, wtf are you doing with that much heat? It’s gonna overpower the fish ffs

Where's the rest of the filet?