Pan-Roasted Salmon-and-Bread Salad

Pan-Roasted Salmon-and-Bread Salad
Photo by Kana Okada


  • 0.25 cup(s) chopped flat-leaf parsley
  • 2 tablespoon(s) salted capers
  • 1 lemon
  • 8 1-inch-thick slices of ciabatta
  • 2 pint(s) grape tomatoes
  • 0.5 teaspoon(s) crushed red pepper
  • Kosher salt and freshly ground pepper
  • + 3 more ingredients
    • 2 pound(s) center-cut skinless salmon fillet
    • 2 large garlic cloves
    • 5 tablespoon(s) extra-virgin olive oil

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 ...

View full recipe at Food & Wine


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