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.
Original publication date: June 14, 2021
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!
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
I invite you to try my seasonally-inspired,
plant-based recipes to create your own
joyful plateful!
Leave a comment