Salmon Panzanella Salad Recipe
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
40 mins
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Servings
4 Servings
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Calories
3768 kcal
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Course
Main Course, Salad
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Cuisine
Italian
Salmon Panzanella Salad Recipe
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Classic panzanella salad transforms into a dinner salad with the addition of perfectly cooked salmon. Tons of veggies and even more flavor make this a summertime favorite! 377 calories and 5 Weight Watchers Freestyle SP
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Ingredients
The salad:
- 1 pound salmon fillets
- 1 teaspoon olive oil
- ½ teaspoons kosher salt divided
- 3 cups ciabatta bread 1-inch each, cubes
- 2 cups tomato wedges
- ½ cup cucumber English variety, diced ½ inch
- 1 ½ tablespons capers drained
- 1 cup arugula
- 2 tablespoons parsley flat-leaf, minced
- 5 basil leaves thinly sliced
The dressing:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 garlic grated on a microplane, cloves
- ¼ teaspoon kosher salt
Instructions
The salad:
- Preheat the oven to 250 degrees F. Line a baking sheet with foil and arrange the salmon fillets, skin side down, on the foil. Rub the salmon with the olive oil and season with ¼ + ⅛ teaspoon salt.
- Bake the salmon until just cooked through, about 15 minutes (this will vary depending on the thickness of the fillets).*
- Allow the salmon to cool while putting together the rest of the salad. Remove and discard the skin, and break the salmon into bite-sized pieces.
- Increase the oven heat to 350 degrees F. Spread the bread cubes on a baking sheet in a single layer. Bake until the bread is toasted, but still slightly soft on the inside.
- While the salmon is baking, place the tomato wedges in a fine mesh sieve set over a large bowl. Sprinkle with ⅛ teaspoon salt and let the tomatoes rest for about 20 minutes. The tomato juices will accumulate in the bowl. Do not discard!
- Place the toasted bread in the bowl with the tomato juices and toss to coat.
- In a large bowl, combine the tomatoes, bread cubes, salmon, cucumber, capers, arugula, parsley and tomato. Add the dressing and toss to coat. Serve.
The dressing:
- Whisk together the olive oil, vinegar, garlic and salt.
Notes
- *See this post for tips on determining when the salmon is done.
- Servings size: 1 ⅔ cups
- Weight Watchers Points: 5 (Freestyle SmartPoints), 10 (Points+)
Nutrition Information
Show Details
Serving
1.667Cups
Calories
376.8kcal
(19%)
Carbohydrates
19.3g
(6%)
Protein
34.6g
(69%)
Fat
17.8g
(27%)
Saturated Fat
3.2g
(16%)
Cholesterol
64.6mg
(22%)
Sodium
538mg
(22%)
Fiber
2.3g
(9%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 3768 kcal
% Daily Value*
| Serving | 1.667Cups | |
| Calories | 376.8kcal | 19% |
| Carbohydrates | 19.3g | 6% |
| Protein | 34.6g | 69% |
| Fat | 17.8g | 27% |
| Saturated Fat | 3.2g | 16% |
| Cholesterol | 64.6mg | 22% |
| Sodium | 538mg | 22% |
| Fiber | 2.3g | 9% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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