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!
