Salmon Panzanella With Green Beans

Ingredients for Salmon Panzanella With Green Beans

• Vegetable oil cooking spray

• 450g salmon fillet, skin removed

• 1/2 teaspoons salt, divided

• 1/4 teaspoons black pepper, divided

• 230g green beans, cut into 1-inch pieces

• 45ml extra-virgin olive oil

• 1 tablespoon plus 1 teasoon red wine vinegar

• 475ml cherry tomatoes, halved

• 160g thinly sliced red onion

• 230g whole-wheat baguette, cut into 1-inch cubes

• 1/2 cup fresh basil, cut into thin strips

How to make Salmon Panzanella With Green Beans

Heat grill to low. Coat a baking sheet with cooking spray. Season salmon with 1/4 teaspoons salt and 1/8 teaspoons pepper. Grill until cooked through, 5 minutes per side; let cool. Bring water to a boil in a small saucepan; cook beans until bright green and crisp-tender, about 3 minutes; drain and set aside. Whisk oil, vinegar, remaining 1/4 teaspoons salt and remaining 1/8 teaspoons pepper in a serving bowl; add beans, tomatoes, onion, bread cubes and basil, then toss. Flake salmon and add to salad; toss gently. Let sit 10 minutes before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.