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Pan-Roasted Salmon and Bread Salad

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“This is a tasty one-dish meal: salmon fillets and crunchy cubes of ciabatta bread tossed with tomatoes, capers and thin slices of lemon, then baked until the salmon is cooked. From Food & Wine Magazine.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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