SALMON PANZANELLA w/GREEN BEANS

By BobD

Ingredients

• Vegetable oil cooking spray
• 1 pound salmon fillet, skin removed
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 1/2 pound green beans, cut into 1-inch pieces
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon plus 1 teasoon red wine vinegar
• 2 cups cherry tomatoes, halved
• 1 cup thinly sliced red onion
• 8 ounce whole-wheat baguette, cut into 1-inch cubes
• 1/2 cup fresh basil, cut into thin strips

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Heat broiler to low. Coat a baking sheet with cooking spray.

Season salmon with 1/4 teaspoon salt and 1/8 teaspoon 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 teaspoon salt and remaining 1/8 teaspoon 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.