SUMMER PANZANELLA SALAD RECIPE BY TASTY

Summer Panzanella Salad Recipe by Tasty image

Provided by Ellie Schneider

Yield 2 servings

Number Of Ingredients 13

1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 lb fresh Atlantic salmon, fileted and seasoned with salt and pepper
1 cucumber, chopped
1 bread, day old bread (preferably sourdough), cubed
3 oz feta cheese, in water
1 container heirloom tomato, halved
½ fennel bulb, chopped
romaine lettuce, optional
fennel frond, for garnish, optional
vinaigrette, store-bought
salt, to taste
pepper, to taste

Steps:

Set the oven to 425°F. Drizzle salmon filets with olive oil and lemon juice and roast on a sprayed sheet pan, 4-6 minutes per inch of salmon, approx. 13-15 minutes total.
Once salmon has about 5 minutes left, place bread cubes on a sheet pan and drizzle in olive oil. Place in the oven and cook for 5 minutes. Take out your salmon when it looks flaky, and your croutons when they look browned and crisp.
Start to assemble your salad. Place a handful of romaine on a plate, followed by cucumbers, tomatoes and fennel. Sprinkle 1-2 oz. of feta cheese on top, followed by a salmon filet.
Top with croutons, garnish with fennel fronds, and serve dressed with vinaigrette of choice.
Enjoy!

Nutrition Facts : Calories 746 calories, Carbohydrate 24 grams, Fat 45 grams, Fiber 3 grams, Protein 55 grams, Sugar 9 grams

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