In the most perfect of all worlds things look as good as they taste. Not always the case, but boy it’s true here. Pink salmon, bright tomatoes (grab multicolored if that’s an option), flecks of purple-y onion, pale chunks of toasty bread and a drizzle of bright green basil oil; a virtual rainbow.
Roasted Salmon Panzanella
And matching the array of colors is a variety of textures as well. Soft and tender (salmon), juicy and firm (tomatoes), crispy-chewy (chunks of toasted bread), there is nothing ho-hum about this salad in any way.
And while we’re talking about the most perfect of worlds, if you have the ability to serve this dish slightly warm, with both the salmon and the bread recently emerged from the oven, you will be in for another level of sensory happiness.
This is the kind of one-bowl lunch or dinner that is pure summertime happiness. If you can figure out a way to enjoy it outside, all the better.
Make the basil oil up to a couple of days ahead of time, and store it in a container in the fridge. You’ll have some extra from this recipe: drizzle it over sliced tomatoes and fresh mozzarella later in the week.
This Salmon Panzanella is the kind of one-bowl lunch or dinner that is pure summertime happiness. All the better if you can enjoy it outside.Tweet This
Other Salmon Recipes:
- Poached Salmon Spread
- Smoked Salmon Crostini with Herbed Mayonnaise
- Irish Scones with Smoked Salmon
- Citrus Marinated Salmon with Zesty Sauce
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- 8 ounces ciabatta
- 5 tablespoons extra virgin olive oil divided
- Kosher salt to taste
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- freshly ground black pepper to taste
- 1 pound skinless salmon filet
- 1 pint cherry or grape tomatoes halved (mixed colors look especially pretty)
- 1/4 cup minced red onion
- 2 tablespoons Basil Oil see Note
- Preheat the oven to 425°F. Tear the ciabatta into large chunks, about 1 1/2-inches big. Place them on a rimmed baking sheet and drizzle with about 2 tablespoons of the olive oil. Toss them to combine, then spread them out on the baking sheet and sprinkle with salt. Bake for 5 to 7 minutes, until the bread starts to brown at the edges. Remove the bread from the oven, transfer to a large bowl, and keep the oven on.
- Meanwhile combine the remaining 3 tablespoons olive oil, the vinegar, mustard, and salt and pepper in a small bowl and stir to blend well. Spray the same rimmed baking sheet you used to toast the bread with nonstick spray, or line with parchment paper. Place the salmon filets on the baking sheet, and drizzle over about half of the vinaigrette mixture using a brush to distribute it evenly over the filets. Roast for 10 to 12 minutes until cooked through. Remove and let cool slightly.
- Use your fingers or a fork to pull the salmon apart into large chunks. Add the halved tomatoes, onions, and the warm salmon chunks to the toasted bread in the bowl, drizzle over the rest of the dressing, and gently toss to combine. Transfer to a serving platter, drizzle over the Basil Oil, and serve slightly warm or at room temperature.
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