Oven Roasted Salmon Panzanella Salad

Anytime I make a Panzanella salad I always wonder why I don’t make them more. This salad was no exception – the salmon came out perfectly and it was a fun weeknight dinner. I’ve been trying to make our weeknight dinners more interesting during quarantine and this one is definitely one we’ll be having again soon.

The salmon was so simple to roast – just a bit of butter, olive oil, garlic, salt, pepper and fresh basil. It was ridiculously delicious!

A Panzanella is all about the bread. I used a day old loaf of French bread for the croutons, just simply toasted with olive oil, garlic powder, salt and pepper for 10 minutes in the oven. You could take fresh bread and tear nice big chunks of it, toast them up the same way, and it’s so delicious. I mean, who doesn’t want chunks of bread in their salads?

For the dressing, I made a simple creamy vinaigrette that we put on basically everything around here, but use whatever your favorite dressing is – surely it would be great!

When you serve the salads, you could chunk the salmon into large pieces or serve with one piece right on top and let everyone break up the fish however they want.

Let me know if you make these salads!

Oven Roasted Basil Salmon Panzanella Salads

A fun weeknight meal that makes the most out of fresh herbs and day old bread.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 4 people



  • 1/2 loaf day old French bread, cubed in large bite size pieces or torn fresh bread
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • salt, pepper to taste


  • 1 lb salmon
  • 3 tbsp butter, sliced
  • 1 tbsp olive oil
  • 3 tbsp fresh basil, thinly sliced
  • 3 garlic cloves, minced or grated
  • 1 lemon, zested and juiced

Salad Assembly

  • 6 c greens
  • cherry tomatoes
  • sliced red onion
  • creamy vinaigrette dressing, or favorite dressing see notes
  • 1/4 c sliced basil, optional



  • Preheat oven to 350, line baking sheet with parchment.
  • Cut bread and place in large mixing bowl.
  • Pour over olive oil and spices and toss to combine evenly.
  • Place bread on single layer on prepared baking sheet.
  • Bake for 10 minutes or until the bread reaches the desired crispiness. If I’m using fresh bread, I like a light toasting. If I’m using day old, I let the croutons get a little crispier. 


  • While the croutons are baking, prepare the salmon. Place on a baking sheet lined with parchment. 
  • Pour olive oil in a small bowl, set aside.
  • To the olive oil, add sliced basil, minced garlic, lemon zest and lemon juice.
  • Top salmon with butter, salt and pepper and olive oil mixture.
  • Bake for 10-15 minutes or until the salmon reaches the desired doneness. 

To Assemble

  • Mix greens, tomatoes, red onion, dressing and fresh croutons in a large bowl. Top with large piece of salmon or cut salmon into pieces and gently place on top of the salads. 
  • Top with more fresh basil if desired!


This is the creamy vinaigrette recipe we often use for our salad dressings!

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