Spanish Salmon Bake

1 can (14.75 ounces) or 2 cans (7.5 ounces each) traditional pack Alaska salmon3 tablespoons vegetable oil#189; cup diced yellow onion#188; cup diced red bell pepper2 cloves fresh minced garlic1 can (2.5 ounces) sliced black olives, drained1 cup frozen diced potatoes#189; cup diced tomato8 large eggs, beaten well1 teaspoon dried oregano2 tablespoons fresh chopped cilantro1 teaspoon salt#188; teaspoon pepper1 cup white cheese, shredded or crumbled@Recipe nutrition:Heat oven to 400 degrees. Coat a 9-by-13-inch pan with nonstick spray. Drain and flake salmon.Heat oil in frying pan over medium heat. Stir in onion, bell pepper, garlic, olives and potatoes; cook 3-5 minutes, until garlic is brown and potatoes are slightly cooked.Remove from heat; evenly spoon potato mixture into prepared pan. Sprinkle on salmon and tomatoes.In a medium bowl, blend eggs, oregano, cilantro, salt and pepper; pour over salmon. Bake 10 minutes; sprinkle on cheese. Continue baking 10-15 minutes, until cooked through.Serves six to eight.@Recipe nutrition:Nutrition values per serving: 302 calories, 19 g fat (5 g saturated), 9 g carbohydrate, 1 g fiber, 24 g protein, 284 mg cholesterol, 928 mg sodium.AlaskaSeafood.org