Smoky Sheet Pan Salmon Panzanella

4 cups sourdough bread cubes (cut in 1” cubes)

1 red onion, cut into large dice

2 red bell peppers, seeded, cut into large dice

1 pint cherry or grape tomatoes

1 cup pitted green olives

1 Tbsp. smoked paprika

2 tsp. kosher salt

1/2 tsp. ground black pepper

3 Tbsp. extra virgin olive oil

4 6-oz. skinless wild-caught salmon fillets

2 Tbsp. chopped fresh parsley

2 Tbsp. red wine vinegar

Mixed baby greens such as arugula, spinach, or spring mix, for serving

1. Preheat the oven to 400 degrees F.
2. Place onions, bell peppers, tomatoes, and olives in a large bowl.  Add half of the olive oil, half the salt and pepper, and all of the smoked paprika to the vegetables, and toss to combine. Spread vegetable mixture evenly on a large rimmed baking sheet, and place in the oven. Roast for 15 minutes.
3. Meanwhile, to the same large bowl, add cubed bread, the remaining olive oil, and half of the remaining salt. Toss to coat bread cubes evenly. Sprinkle the salmon fillets with remaining salt and pepper.
4. After the vegetables have roasted 15 minutes, remove the pan from the oven, add the bread cubes and toss to combine with vegetables. Arrange the salmon fillets on top of the vegetables and bread.  Return the pan to the oven and bake an additional 12-15 minutes, until the salmon is cooked through (salmon is done when the internal temperature reaches 145 degrees F).
5. Remove the pan from the oven and sprinkle with the red wine vinegar, garnish with the chopped parsley, and serve over a bed of mixed baby greens.