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.
Equipment
- 2 baking sheets
- 1 mixing bowl
- 1 blender
- 1 serving bowl
Ingredients
Salmon
- 10 oz MOWI Essentials Skinless Atlantic Salmon
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
Croutons
- 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
Dressing
- 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
Salad
- 2 cups spring mix greens
- 1 cup cucumbers, sliced
- 1 cup snap peas, sliced
- 1 cup fennel, sliced, about 1 bulb
Instructions
- 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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