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MealDinnerSeafoodSaladsEuropeanHigh-FiberHigh-ProteinPescatarianMeal PrepSummerBakingLunchUnder 30 MinutesEasyHealthy

Summer Panzanella Salad

Ellie Schneider
Community Member

Under 30 minutes

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Summer Panzanella Salad

Under 30 minutes

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Summer Panzanella Salad

Ingredients

for 2 servings

  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1 lb fresh Atlantic salmon (455 g), fileted and seasoned with salt and pepper
  • 1 cucumber, chopped
  • 1 bread, day old bread (preferably sourdough), cubed
  • 3 oz feta cheese (85 g), 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

Nutrition Info

  • Calories 724
  • Fat 45g
  • Carbs 19g
  • Fiber 1g
  • Sugar 6g
  • Protein 54g

Estimated values based on one serving size.

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. Top with croutons, garnish with fennel fronds, and serve dressed with vinaigrette of choice.
  5. Enjoy!
  6. Meal planning made easy with the Tasty app. Download now to see exclusive curated meal plans.

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