Pan-Roasted Salmon-and-Bread Salad
- 8 8 1-inch-thick slices of ciabatta, from a 12-ounce loaf cut into large chunks
- kosher salt and freshly ground pepper
- 0.5 tsp crushed red pepper
- 0.25 cup chopped flat-leaf parsely
- 1 lemon, halved lengthwise and very thinly sliced
- 2 Tbsp salted capers, rinsed and coarsely chopped
- 2 large garlic cloves, minced
- 2 Pint grape tomatoes, halved
- 5 Tbsp extra virgin olive oil
- 2 Pound 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 away.