Pan-Roasted Salmon-and-Bread Salad

Pan-Roasted Salmon-and-Bread Salad



  • Eight 1-inch-thick slices of ciabatta (from a 12-ounce loaf), cut into large chunks
  • 5 tablespoons extra-virgin olive oil
  • 2 pints grape tomatoes, halved
  • 2 large garlic cloves, minced
  • 2 tablespoons salted capers, rinsed and coarsely chopped
  • 1 lemon, halved lengthwise and very thinly sliced
  • 1/4 cup chopped flat-leaf parsley
  • 1/2 teaspoon crushed red pepper
  • Kosher salt and freshly ground pepper
  • 2 pounds center-cut skinless salmon fillet, cut into 2-inch chunks

1. 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.
2. In a large bowl, toss the tomato halves with the garlic, capers, lemon,
parsley, crushed red pepper and 2 tablespoons of the olive oil; season with
salt and pepper. Stir the tomatoes into the toasted bread. Roast for 10 to 12
minutes, until the tomatoes begin to soften and break down.
3. Meanwhile, in the same bowl, toss the salmon with the remaining 1
tablespoon of olive oil and season with salt and pepper. Nestle the salmon
into the bread and tomatoes, spooning some of the tomatoes on top. Roast
for about 6 minutes, until the salmon is just cooked through. Serve right


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