This speedy recipe for salmon panzanella salad pairs tender roasted seafood with fresh veggies and toasted bread for the perfect summer supper!
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Panzanella salad is one of my very favorite summer suppers. If you haven’t had this scrumptiousness before, traditional panzanella is a mixture of tomatoes, basil and cucumbers tossed with toasted bread cubes and dressed with olive oil and vinegar, which sinks into the bread cubes for a glorious tangy flavor.
I do love a good old classic panzanella with sweet local tomatoes and fresh basil, and me being me, I dollop a spoonful of homemade ricotta on top of mine.
Because it’s SUMMER, and we deserve all the fresh veggies and all the homemade ricotta!
But now and then I like to toss some seafood into my panzanella, which transforms it into a legit main course, and there is nothing easier when it comes to seafood cooking than a lovely salmon filet.
15 minutes in the oven, and it obediently turns into lovely roasted salmon that you can flake into tender chunks and drop into your salad.
And speaking of fresh veggies, I am loving the bounty of rainbow colored tomatoes of all sizes that I am meeting down here in North Carolina…
…As head chef of the North Carolina chapter of our family, I am throwing local cherry tomatoes and heirloom tomatoes into pretty much every meal I cook up. This is the cook’s prerogative, not that anyone is complaining.
Farmer’s market omelets, ravioli with cherry tomato sauce, lettuce leaf tacos – you name it and it’s probably got a cherry tomato hiding in it.
So I figured, why mess with success when it came to this panzanella salad?
Here’s how you make salmon panzanella salad!
Start by preheating oven to 425 and lining a rimmed baking sheet with foil so you are all set to roast your salmon.
Pop the salmon skin side down on the baking sheet, brush it with a little vinegar and olive oil and send it into the oven to roast for about 15 minutes.
Once it is done, set it aside while you toast up the bread cubes for about 5-10 minutes. You want them golden but not too hard (for easy crunching).
This speedy recipe for salmon panzanella salad pairs tender roasted seafood with fresh veggies and toasted bread for the perfect summer supper! Once your cubes are toasty, pop them in a large bowl with some of those glorious cherry tomatoes along with a good handful of basil and toss.
Back at the salmon, use two forks to gently pull the roasted salmon into bite sized pieces and add to the bowl and gently toss again. Add a little more vinegar and oil and toss gently one more time.
NOW FOR THE TRICKY PART. Let the salad sit for about 15 minutes so the flavors can combine. This is agonizing but it will be worth the wait.
Look at that healthy deliciousness! Panzanella, everyone, and stay cool out there!
Love,
Kate xo
Want to round out your meal? This recipe pairs well with...
Salmon Panzanella Salad
Prep Time: 20 minutes- Cook Time: 25 minutes
- Total Time: 45 minutes
Yield: 4 1x
Category: Dinner
Method: Oven
Cuisine: Italian
Print Recipe
Pin RecipeDescription
This speedy recipe for salmon panzanella salad pairs tender roasted seafood with fresh veggies and toasted bread for the perfect summer supper!
Ingredients
- 4 tablespoons red wine vinegar
- 4 tablespoons olive oil
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 pound salmon filet
- 2 cups French bread, cubed
- 4 tablespoons olive oil
- Sea salt and fresh ground pepper
- 1 cup cherry tomatoes, halved
- 1 small cucumber, peeled and cut into small slices
- 1 cup chopped fresh basil
Instructions
- Preheat oven to 425 and line a rimmed baking sheet with foil.
- Whisk the vinegar, 3 tablespoons of the olive oil, salt and pepper together. Scoop out two tablespoons of the vinegar mixture and brush it liberally over the non-skin side of the salmon filets.
- Place the salmon skin side down on the baking sheet and roast until the salmon is done, about 15 minutes. Remove from the oven, use the edges of the foil to lift it off the pan and onto a plate and let it cool while you toast the bread.
- Toss bread cubes with 1 tablespoon olive oil and a pinch each of salt and pepper. Put a clean piece of foil on the baking sheet, put the bread chunks in a single layer on the pan and toast in the oven until golden, 5 to 10 minutes.
- Place bread cubes, tomatoes, cucumbers and basil in a large bowl and toss.
- Using two forks, gently pull the roasted salmon into bite sized pieces and add to the bowl and gently toss again. Add the remaining vinegar mixture and toss gently one more time.
- Let the salad sit for about 15 minutes so the flavors can combine and then serve.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!
I'd love to hear what you think!