Dinner/Mains

August 4, 2021

Smoky Sheet Pan Salmon Panzanella

Smokey Sheet Pan Salmon Panzanella is a simple and delicious 30-minute, sheet pan meal. It’s a perfect weeknight meal, because it is fast and makes very few dishes to clean up. But, it’s also fancy enough for a dinner party - it will impress your guests, probably even more so because of how easy it is!

Red onion, red bell pepper, tomatoes, and green olives roast in olive oil and smoked paprika, and then get tossed with sourdough bread cubes and topped with salmon filets halfway through cooking. The sheet pan is finished with red wine vinegar and fresh parsley to brighten everything up, and then individual portions are served on a bed of mixed greens. The roasted vegetables, olive oil, and vinegar make a simple dressing, and the sourdough bread cubes become toasted, yet still chewy.

If you don’t eat all four servings in one sitting, I think this panzanella is just as delicious the next day for lunch! The toasted bread soaks up the juices of the vegetables, and become a little chewier (but not soggy!). And, if you don’t want to heat up the house with the oven in the summer to make this meal, it could also be done outdoors on a grill! Follow the same steps, but watch the veggies closely, and reduce the cooking time if needed.

Ingredients assembled for Smokey Sheet Pan Salmon Panzanella
Assemble your ingredients.

Vegetables tossed in olive oil and smoked paprika
Toss vegetables in olive oil and smoked paprika, and spread on a sheet pan to roast.

Bread cubes tossed in olive oil and salmon filets seasoned with salt and pepper
While the vegetables are roasting, toss the bread cubes with olive oil and salt in the same bowl you used for the vegetables, and set aside. Sprinkle the salmon filets with salt and pepper.

Salmon filets and bread cubes added to vegetables on a large baking sheet
After the vegetables have roasted 15 minutes, remove the sheet pan from the oven, and add the bread cubes to the vegetables. Place the salmon filets on top, and then return the pan to the oven for an additional 12-15 minutes.

Finished Smokey Sheet Pan Salmon Panzanella garnished with parsley
When the salmon is cooked through, remove sheet pan and sprinkle red wine vinegar and chopped fresh parsley evenly over the pan.

One portion of Smokey Sheet Pan Salmon Panzanella served in a grey bowl
Serve each portion over a bed of mixed baby greens.

Smokey Sheet Pan Salmon Panzanella in a grey bowl next
Smokey Sheet Pan Salmon is perfect for weeknights or for entertaining!




Original publication date: June 14, 2021

Smoky Sheet Pan Salmon Panzanella

Smokey Sheet Pan Salmon Panzanella is a simple and delicious 30-minute, sheet pan meal. It’s a perfect weeknight meal, or fancy enough for a dinner party!

Author:

Kira Freed - The Joyful Plateful

Prep:

10

min

cook:

30

min

total:

40

min

Ingredients

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

Instructions

  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.
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May 24, 2022
Elizabeth
I don't normally comment on recipes but this has got to be the best thing I've ever made. It came together pretty easy and made five meals - perfect for meal prep for the week. I already can't wait to make it again.
January 22, 2022
Sherry Ruiter
I love this section!!!!!