Salmon Panzanella

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

Very easy

3 minutes

Prep time

15 minutes

Cook time

668 cal.

Per serving


Stovetop, Frying pan, Knife


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

Energy668 cal.
Fat35 g
Carbohydrates50 g
Protein44 g
Fiber7 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Salmon Panzanella" contains 668 Energy, 35 g of Fat, 50 g of Carbohydrates, 44 g of Protein, 7 g of Fiber.

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Salmon Panzanella