Pan-roasted Salmon And Bread Salad

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 12 ounces baguette or 12 ounces ciabatta, cut into large chunks
• 5 tablespoons extra virgin olive oil, divided
• 2 pints grape tomatoes, halved
• 2 large garlic cloves, minced
• 2 tablespoons capers, rinsed and coarsely chopped
• 1 lemon, halved lengthwise and very thinly sliced
• 1/4 cup flat leaf parsley, chopped
• 1/2 teaspoon crushed red pepper flakes
• salt, to taste
• black pepper, to taste
• 2 lbs salmon fillets, cut into 2-inch chunks

Recipe

• 1 preheat the oven to 450°f.
• 2 in a large roasting pan, toss the ciabatta chunks with 2 tablespoons of the olive oil.
• 3 roast for about 5 minutes, until the bread is lightly toasted.
• 4 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.
• 5 stir the tomatoes into the toasted bread.
• 6 roast for 10 to 12 minutes, until the tomatoes begin to soften and break down.
• 7 meanwhile, in the same large bowl, toss the salmon with the remaining 1 tablespoon of olive oil and season with salt and pepper.
• 8 nestle the salmon into the bread and tomatoes, spooning some of the tomatoes on top.
• 9 roast for about 6 minutes, until the salmon is just cooked through. serve immediately.