Roasted Salmon and Bread Salad
- 8 1″-thick slices of ciabatta, or any rustic loaf, cut into large chunks
- 5 Tbsp extra-virgin olive oil
- 2 pints grape tomatoes, halved
- 2 large garlic cloves, minced
- 2 Tbsp capers, rinsed and coarsely chopped
- 1 lemon, halved lengthwise and very thinly sliced
- 1/4 cup chopped flat-leaf parsley
- 1/2 teaspoon crushed red pepper
- Kosher salt and freshly ground pepper
- 2 lbs center-cut skinless salmon fillet, cut into 2″ chunks
This is a fun and heart-healthy twist on a classic Panzanella Salad. It combines capers and lemons with grape tomatoes and your favorite rustic loaf of bread (sourdough or ciabatta would be terrific). Add in some beautiful King Salmon from our seafood department and you’ve created a quick, easy, and healthy weeknight meal that is sure to become a favorite.
Preheat the oven to 450°F. In a large roasting pan, toss the ciabatta chunks with 2 Tbsp of the olive oil. Roast for about 5 minutes, until the bread is lightly toasted.
In a large bowl, toss the tomato halves with the garlic, capers, lemon, parsley, crushed red pepper and 2 Tbsp of the olive oil; season with salt and pepper. Stir the tomatoes into the toasted bread. Roast for 10 to 12 minutes, until the tomatoes begin to soften and break down.
Meanwhile, in the same bowl, toss the salmon with the remaining 1 Tbsp of olive oil and season with salt and pepper. Nestle the salmon into the bread and tomatoes, spooning some of the tomatoes on top. Roast for about 6 minutes, until the salmon is just cooked through. Serve right away.