Information
15 min
30 min
2 to 3
Chunks of rich salmon are nestled in hunks of crusty ciabatta bread tossed with tomatoes and lemon and roasted together on a single sheet pan. The lemon slices add a tangy bitterness that offsets the rich salmon and are absolutely delicious should you choose to eat them.
Ingredients
- 4 (1-inch thick) slices ciabatta bread, cut into large chunks (1½ inches)
- 4 tablespoons extra-virgin olive oil
- 1 pint cherry or grape tomatoes, halved
- 1 large garlic clove, minced
- ½ lemon, halved lengthwise and very thinly sliced
- 2 tablespoons chopped flat-leaf parsley
-
½ teaspoon crushed red pepper flakes or to taste
Salt and freshly ground pepper - 2 (5- to 7-ounce) pieces salmon fillet, skin and pin bones removed, cut into 2-inch chunks
Directions
Toast the bread
Preheat the oven to 450°F. In a large bowl, toss the bread with 2 tablespoons of the oil. Spread out in a medium roasting pan and roast in the center of the oven until lightly toasted, about 5 minutes.
Roast the tomatoes
In the same bowl, toss the tomatoes with the garlic, lemon, parsley, pepper flakes and 1 tablespoon of the oil. Season with salt and pepper and stir into the lightly toasted bread. Don’t wipe out the bowl. Roast until the tomatoes are beginning to break down and the bread is golden, about 5 minutes.
Roast the salmon and serve
Meanwhile, in the same bowl, toss the salmon with the remaining 1 tablespoon oil and season with salt and pepper. Nestle the salmon into the bread and tomatoes, spooning some of the tomatoes on top and roast until nearly cooked through, about 6 minutes. Divide between plates, spooning up any juices from the pan.
Pro tips
Wine Pairings
So versatile, this pan-roasted salmon dish is equally delicious with a fruity Pinot Noir, buttery chardonnay, or even a sparkling Provençal rosé.
Add Some Greens
Serve the salmon panzanella on a bed of baby spinach, allowing the heat to slightly wilt the leaves.
Leftover Magic
Serve any leftover pan roast with baby arugula and a tart vinaigrette for a next day salad.
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
