This speedy recipe for salmon panzanella salad pairs tender roasted seafood with fresh veggies and toasted bread for the perfect seafood lunch or supper!
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Why we love this recipe
Panzanella salad is one of my very favorite lunches (and suppers!) especially in the summer or if I am looking for something filling but still kinda light.
Salmon is one of my go-to ingredients when I want to start off with a flavorful, healthy base (it’s a power food! 💪🏻💪🏻). I usually just pop it in the oven. 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 in the case of this salad, while the salmon is baking I cut up some bread cubes to toast while the salmon cools, chop up some veggies, shake up a quick dressing and then put all this deliciousness in a bowl. Suppertime easiness!
What is panzanella made of?
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 my panzanella salad.
Because we deserve all the 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.
Ingredients you need
Ingredient notes and substitutions
- Salmon: We always choose wild salmon for this and all our salmon recipes if it’s available, and you are looking for boneless filets, about 4 to 6 ounces per person. If you can’t find wild caught salmon, Atlantic farmed salmon is your next best bet.
- Bread: We like French or Italian bread for this recipe, but any sturdy country-style bread will work.
- Basil: If it’s not basil season, you can swap in fresh parsley, thyme or oregano.
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
STEP 1: Start by preheating oven to 425 and lining a rimmed baking sheet with foil so you are all set to roast your salmon.
STEP 2: Whisk some red wine vinegar, olive oil, salt and pepper together in a small bowl.
STEP 3: 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.
STEP 4: Leave the oven on while your salmon cools, and use that same baking sheet to toast some bread cubes.
STEP 5: Toss the bread cubes with a little more olive oil and bake them for about 5-10 minutes. You want them golden but not too hard (for easy crunching).
STEP 6: 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 for everyone!
Recipe FAQs
We always go for wild-caught salmon if we can find it! And the next best choice is Atlantic farmed salmon.
You can roast the salmon and toast the bread as much as a day ahead (cover the cooked salmon and keep it in the fridge, and put the toasted bread in a plastic bag), but put it all together right before you serve it so the bread doesn’t get soggy.
You can! Roasted or grilled tuna steaks, cooked shrimp or even canned flaked tuna will all work.
Pop your question in the comments section below and I will answer pronto!
Equipment we used for this recipe
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Measuring Cup: We love these angled cups that show the measurements on both the inside and outside of the cup.
- Measuring Spoons: These handy magnetic spoons are not on a ring, so you can just pick the one you need.
- Mixing Bowls: We love the side handle on these bowls…it makes for steadier mixing.
- Cutting Board: These sturdy, dishwasher-safe cutting boards come in all different sizes.
- Tongs: We have this essential kitchen tool in all sizes from short to extra long. Perfect for gentle salad tossing!
- Cookie Sheet: We have a whole lotta cookie sheets but this is the one we love best!
- Mason Jars: These jars are perfect for everything from shaking up salad dressing to eating slow cooker brownie cake out of.
What to serve with this recipe
Other seafood salad recipes we love!
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe.
Salmon Panzanella
This speedy recipe for salmon panzanella salad pairs tender roasted seafood with fresh veggies and toasted bread.
- Prep Time: 20 minutes
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 4
- Category: Dinner
- Method: Oven
- Cuisine: Italian
Ingredients
- 4 tablespoons red wine vinegar
- 4 tablespoons olive oil
- Sea Salt
- Ground black pepper
- 1 pound salmon filet
- 2 cups French or Italian bread, cubed
- 2 cups cherry tomatoes, halved
- 1 cup peeled and sliced cucumber
- 1/2 cup chopped fresh basil
Instructions
- Preheat oven to 425 and line a baking sheet with foil. Place the salmon skin side down on the baking pan
- Whisk the vinegar and 3 tablespoons of the olive oil together with a pinch of salt and pepper.
- Scoop out two tablespoons of the vinegar mixture and brush it liberally over the non-skin side of the salmon.
- 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 (watch them carefully so they don’t get too toasty).
- 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.
Notes
-
- Salmon: We always choose wild salmon for this and all our salmon recipes if it’s available, and you are looking for boneless filets, about 4 to 6 ounces per person. If you can’t find wild caught salmon, Atlantic farmed salmon is your next best bet.
-
- Bread: We like French or Italian bread for this recipe, but any sturdy country-style bread will work.
-
- Basil: If it’s not basil season, you can swap in fresh parsley, thyme or oregano.
Tory says
Love this healthy salmon recipe! This is way better than a standard salad. Delicious!
It’s a great way to get our protein in!