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
Croutons
- 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
Salmon
- 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
Croutons
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.
Salmon
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!