Salmon Panzanella

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A delicious & brilliant way to use day-old bread! Give this panzanella a try! ⁠


3 minutes

Prep time

15 minutes

Cook time

670 cal.

Per serving


Stovetop, Frying pan


Salmon (fresh)

Step 1

Heat a drizzle of oil in a pan over medium heat. Add the salmon, skin-side down. Cook for 3-5 min in each side, or until cooked through.


Step 2

Wash & slice the tomato into wedges. In a salad bowl, whisk together the vinegar, salt, pepper & a drizzle of olive oil. Add the tomatoes & arugula. Toss it all together.

Country bread (sliced)

Step 3

Cut or tear the bread into pieces. Crush or mince the garlic.

Salmon (fresh)

Step 4

Remove the salmon from heat. Remove the salmon skin, if needed. Flake the salmon into pieces. Add it to the dressed tomatoes & arugula.

Country bread (sliced)

Step 5

Heat a drizzle of oil in a pan over medium-high heat. Add the garlic & bread cubes. Cook, stirring for 2-3 min, or until crisp & golden. Add the bread to the salad. Season with salt & pepper. Mix it all together. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy670 cal.
Fat35 g
Carbohydrates50 g
Protein45 g
Fiber7 g

On average, one serving of the recipe "Salmon Panzanella" contains 670 Energy, 35 g of Fat, 50 g of Carbohydrates, 45 g of Protein, 7 g of Fiber.

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Salmon Panzanella
Very easy