This Sheet Pan Salmon Dinner is inspired by Italian panzanella. Roasted salmon and tomatoes paired with crunchy chunks of bread, fresh cucumber, and fragrant basil creates a delicious all-in-one meal.
- 4 slices whole-grain bread, cut into 1-inch cubes
- 6 Tbsp. olive oil, divided
- 2 pints grape or cherry tomatoes, cut in half
- 1/4 cup quartered Kalamata olives
- 1/4 cup chopped parsley
- 1 Tbsp. red-wine vinegar
- 1 tsp. salt, divided
- 1/2 tsp. pepper, divided
- 2 cloves garlic, minced
- 1 lb. skinless center-cut salmon fillets, cut into 2-inch pieces
- 1 medium English cucumber, seeded, quartered, and cut into 1/2-inch slices
- 1/2 cup fresh basil, cut into thin strips
- Preheat the oven to 425˚F.
- In a large mixing bowl, toss the bread chunks with 2 tablespoons olive oil.
- Transfer to a rimmed baking sheet and roast until the bread is lightly toasted, about 4 – 5 minutes.
- While the bread is toasting, in the same large mixing bowl, toss the tomatoes, olives, parsley, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper with 2 tablespoons olive oil and the vinegar.
- Arrange the tomato mixture over and around the bread. Roast until the tomatoes start to soften, about 10 – 12 minutes.
- Meanwhile, in the same large mixing bowl, toss the salmon chunks with the remaining olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Nestle the salmon among the tomatoes and bread and roast until the salmon is just cooked through, about 5 – 6 minutes.
- Remove from oven, transfer to a salad bowl, and gently stir in the cucumber and basil.