Salmon Panzanella With Green Beans

A hearty Italian bread salad serves up good-for-you omega-3 fatty acids along with vitamin C-rich green beans

Yield: 4 servings
Community Recipe from


  • 1 pound(s) salmon filet skin removed
  • 1/2 pound(s) green beans cut into 1-inch pieces
  • 3 tablespoon(s) EVOO
  • 1 tablespoon(s) + 1 tsp red wine vinegar
  • 2 cup(s) cherry tomatoes halved
  • 1 cup(s) thinly sliced red onion
  • 8 ounce(s) whole-wheat baguette cut into 1-inch cubes
  • 1/2 cup(s) fresh basil cut into thin strips


  1. Heat broiler to low. Coat a baking sheet with cooking spray. Season salmon with 1/4 tsp salt and 1/8 tsp pepper. Broil until cooked through, 5 minutes per side; let cool. Bring water to a boil in a small saucepan; cook beans until bright green and crisp-tender, about 3 minutes; drain and set aside. Whisk oil, vinegar, remaining 1/4 tsp salt and remaining 1/8 tsp pepper in a serving bowl; add beans, tomatoes, onion, bread cubes and basil, then toss. Flake salmon and add to salad; toss gently. Let sit 10 minutes before serving.

April 2011

This recipe is a personal recipe added by SarahSz and has not been tested or endorsed by MyRecipes.

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