Salmon Panzanella With Green Beans
A fresh and hearty Italian bread salad featuring broiled salmon, crisp green beans, cherry tomatoes, and crusty whole-wheat bread cubes tossed in a light red wine vinaigrette. Perfect for a summer meal.
Ingredients
- •1 spray Vegetable oil cooking spray
- •1 pound salmon fillet, skin removed
- •½ teaspoon salt, divided
- •¼ teaspoon black pepper, divided
- •½ pound green beans, cut into 1-inch pieces
- •3 tablespoons extra-virgin olive oil
- •1 tablespoon red wine vinegar
- •2 cups cherry tomatoes, halved
- •1 cup thinly sliced red onion
- •8 ounce whole-wheat baguette, cut into 1-inch cubes
- •½ cup fresh basil
- •cut into thin strips
Cooking Instructions
- 1.
Heat broiler to low. Coat a baking sheet with cooking spray. Season salmon with 1/4 teaspoon salt and 1/8 teaspoon pepper. Broil until cooked through, 5 minutes per side; let cool. Bring water to a boil in a small saucepan; cook beans until bright green and crisp-tender, about 3 minutes; drain and set aside. Whisk oil, vinegar, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper in a serving bowl; add beans, tomatoes, onion, bread cubes and basil, then toss. Flake salmon and add to salad; toss gently. Let sit 10 minutes before serving.
25 min
