3 tablespoons olive oil
1 onion, cooked and cubed
1 green bell pepper, chopped
1/2 cup diced green bell pepper
6 large radishes, quartered
1 medium onion, quartered
1 (8 ounce) can tuna, drained
1 medium head cabbage, quartered
1 cup parsley flakes
1/4 cup garlic powder
1 (16 ounce) package cream cheese, softened
1 cup shredded mozzarella cheese
1/4 cup chopped onion
2 tablespoons garlic powder
1/4 cup finely chopped fresh parsley
Preheat oven to 375 degrees F (190 degrees C).
Heat oil in a large skillet over medium-high heat. Saute onion, green pepper, green pepper, and radish in olive oil until tender.
Remove the spaghetti from the heat, and stir in green pepper, carrot, cilantro, red onion, cumin, garlic powder and parsley flakes. Return skillet to medium heat.
Place salmon fillets in pan and spoon the olive oil mixture over them.
Bake for about 45 minutes, or until salmon flakes easily with a fork. Remove from pan, and let stand in heated oil for 5 minutes to allow the flavors to blend. Serve with bread pieces or white bread.