Print
easy salmon panzanella salad

Salmon Panzanella Salad


  • Author: Kate Morgan Jackson
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: Italian

Description

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

  1. Preheat oven to 425 and line a rimmed baking sheet with foil.
  2. 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.
  3. 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.
  4. 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.
  5. Place bread cubes, tomatoes, cucumbers and basil in a large bowl and toss.
  6. 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.
  7. Let the salad sit for about 15 minutes so the flavors can combine and then serve.