Pan-Roasted Salmon-and-Bread Salad
- ACTIVE: 15 MIN
- TOTAL TIME: 40 MIN
- SERVINGS: 4
This is a terrific all-in-one meal and an inventive use for salmon: Grace Parisi nestles the fillets in crunchy hunks of ciabatta bread tossed with tomatoes, capers and superthin slices of lemon, then bakes the dish until the salmon is just cooked.
More Salmon Recipes
More Main-Course Salads
- Eight 1-inch-thick slices of ciabatta (from a 12-ounce loaf), cut into large chunks
- 5 tablespoons extra-virgin olive oil
- 2 pints grape tomatoes, halved
- 2 large garlic cloves, minced
- 2 tablespoons salted 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 pounds center-cut skinless salmon fillet, cut into 2-inch chunks
- Preheat the oven to 450°. In a large roasting pan, toss the ciabatta chunks with 2 tablespoons 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 tablespoons 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 tablespoon 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.
Serve with a lemony Italian white.