Spring Salmon Panzanella Salad

Bright, citrusy, verdant, and filled with lush texture, Spring Salmon Panzanella Salad is a fresh taste of the season that will become a new favorite for fish Fridays. Tender salmon, crispy, crunchy homemade croutons, and a herbaceous creamy dressing make this salad a true celebration of the season.

Spring Salmon Panzanella Salad

Salmon is a great source of protein that is not only delicious, but quick cooking, making it ideal for any night of the week. Whether it’s Salmon Piccata or this crispy and crunch fresh dish, it’s perfect for any occasion.

Why You’ll Love This Recipe

Salmon Panzanella Salad
  • Easy Process – Besides the quick cooking salmon, the croutons only require 10-15 minutes of baking. The rest of this salad is all about assembly.
  • Balance of Texture – This salad is alive with all of the crispy texture you crave. From the bite of sweet fennel to the homemade croutons, it will have you going back again and again.
  • Make Ahead – The homemade croutons and the creamy mint salad dressing can be made well in advance. That makes this dish perfect for preparing ahead of time for a special occasion, and also ideal for a quick weeknight meal or gorgeous lunch.
  • Versatility – This salmon salad can easily be served as a light dinner, generous lunch, or even part of a beautiful spring brunch. This would be perfect for your Easter Sunday.


The Spring Salmon Panzanella Salad is all about combining fresh ingredients with a creamy herb kissed dressing. Using seasonal produce along with the salmon this is as easy to shop for as it is to make.

Salmon Salad Ingredients
  • Salmon – MOWI Salmon Essential Skinless Portions take only 15 minutes to bake. This farm raised salmon is approved by the Aquaculture Stewardship Council. It is fresh and never frozen.
  • Olive Oil – Pick a flavorful olive oil. It will be used on the salmon, to bake the croutons, and also the dressing.
  • Salt and Pepper
  • Paprika
  • Spring Mix Lettuce – The bed of greens for this salad. The delicate texture adds balance to all of the crunch.
  • Cucumbers – Brings freshness and crunch to this salad.
  • Snap Peas – Add natural sweetness to the panzanella salad.
  • Fennel – Gives sweetness and crunch with its anise flavor.
  • Stale Bread – Italian, sourdough, and French bread are all great options. Using stale bread not only gives new life, but bakes up extra crispy.
  • Dried Mint or Oregano – Give a fresh, herbaceous bite to the croutons.
  • Lemon – Gives a bright, sunny burst to the dressing with both the juice and zest.
  • Dijon – Adds tang to the dressing and also helps it emulsify.
  • Fresh Mint – The ultimate flavor of spring. Brings freshness to the dressing and compliments the salmon.

How to Make Spring Salmon Panzanella Salad

This salad is as colorful as spring itself. It can easily be broken down into three simple steps, baking the salmon, making the croutons, and creating the easy dressing. The rest is simply assembly.

Time needed: 45 minutes

Combining baked salmon with beautiful spring produces, crispy homemade croutons, and a bright mint dressing, this salmon salad is a celebration of flavor and texture.

  1. Prep

    Preheat your oven to 375. You will need a baking sheet for both your salmon and also your croutons.

  2. Croutons

    Add all of the ingredients for the croutons to a bowl and toss to combine. Spread them out on a baking sheet in a single layer. Allow them to bake for 10-15 minutes or until they’re crispy. Let them cool completely. Croutons

  3. Salmon

    Brush the salmon with olive oil. Season it with salt, pepper, and paprika. Bake it according to the package directions, about 15 minutes or until it’s internal temperature is 145 degrees.Salmon

  4. Dressing

    Add all of your ingredients for the dressing to a blender or food processor. Blend until thick, smooth, and creamy. If you want it a little thinner add in some water.

  5. Assemble

    Add a bed of the spring mix to a serving bowl. Top it with the snap peas, fennel, and cucumbers. Add the croutons and half of the dressing. Toss to combine. Shred your salmon with a fork and place on top of the salad. Drizzle with the remaining dressing. Salmon Salad


The combination of cucumber, snap peas, and fennel works together for both the balance of flavors, and also the texture. However, feel free to swap out any of these three for your favorite vegetable, or double up on one of them. You can also use a 50/50 mix for the base of this salad, or even baby spinach.


Using a blender to create your salad dressing makes this salad that much easier. It not only brings the dressing together quickly making it thick and luscious, but it easily breaks down the mint and makes it one with the dressing.


Salmon Salad

The salmon, croutons, and dressing can all be made well in advance for this salmon salad. Once you have made the croutons allow them to cool completely. Transfer them to an airtight container and keep them at room temperature. They will last for up to five days.

The salmon can be made a day or two in advance. Keep it stored in an airtight container in the refrigerator. The dressing also needs to be stored in the refrigerator. Let it come to room temperature before serving.

Top Tip for Spring Salmon Panzanella Salad

Salmon Panzanella Salad

Making croutons is a great way to give stake bread new life, but that’s not all you can do with it. You can use the same stale bread and transfer it to a food processor. Pulse until you have a fine, sandy texture for easy homemade breadcrumbs. Store your breadcrumbs in freezer safe bags and they will last for a month in the freezer.

Spring Salmon Panzanella Salad

Spring Salmon Panzanella Salad

Bright, citrusy, verdant, and filled with lush texture, Spring Salmon Panzanella Salad is a fresh taste of the season that will become a new favorite for fish Fridays.
Prep Time 15 minutes
Cook Time 30 minutes
Course Salad
Servings 4


  • 2 baking sheets
  • 1 mixing bowl
  • 1 blender
  • 1 serving bowl



  • 10 oz MOWI Essentials Skinless Atlantic Salmon
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika


  • 2 cups stale bread, cubed
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried oregano or mint


  • 1/2 cup extra virgin olive oil
  • 3 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tbsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup fresh mint leaves


  • 2 cups spring mix greens
  • 1 cup cucumbers, sliced
  • 1 cup snap peas, sliced
  • 1 cup fennel, sliced, about 1 bulb


  • Preheat the oven to 375 degrees.
  • Add the ingredients for the croutons to a bowl. Toss to combine.
  • Spread the croutons out onto a baking sheet. Allow them to bake for 10-15 minutes, or until they're crispy. Let cool completely.
  • Place the salmon on a baking sheet lined with parchment paper. Brush them with the olive oil. Season with salt, pepper, and paprika.
  • Bake the salmon according to the package directions, around 15 minutes or until the internal temperature is 145 degrees. Let cool.
  • Add all the ingredients for the dressing to a blender. Blend until smooth. If it seems a little too thick add some water and blend until it's your desired consistency.
  • Flake the cooled salmon with a fork.
  • Add the spring greens to a serving bowl. Top with the cucumbers, snap peas, and fennel.
  • Add the croutons to the bowl. Drizzle half of the dressing over the top. Toss to combine.
  • Top the salad with the flaked salmon.
  • Drizzle the remaining dressing over the top.
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