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Classic panzanella salad transforms into a dinner salad with the addition of perfectly cooked salmon. Tons of veggies and even more flavor make this a summertime favorite! 377 calories and 5 Weight Watchers Freestyle SP #salmon #panzanella #healthyrecipes #weightwatchers
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5 from 1 vote

Salmon Panzanella Salad Recipe

Classic panzanella salad transforms into a dinner salad with the addition of perfectly cooked salmon. Tons of veggies and even more flavor make this a summertime favorite! 377 calories and 5 Weight Watchers Freestyle SP
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Entrees, Salads
Cuisine: Italian
Keyword: Dinner Salad, Panzanella Salad, Salmon
Servings: 4 Servings
Calories: 376.8kcal

Ingredients

The salad:

  • 1 pound salmon fillets
  • 1 teaspoon olive oil
  • 1/2 teaspoons kosher salt, divided
  • 3 cups ciabatta bread cubes (1-inch each)
  • 2 cups tomato wedges
  • 1/2 cup diced (1/2 inch) English cucumber
  • 1 1/2 tablespons capers, drained
  • 1 cup arugula
  • 2 tablespoons minced flat-leaf parsley
  • 5 basil leaves, thinly sliced

The dressing:

Instructions

The salad:

  • Preheat the oven to 250 degrees F. Line a baking sheet with foil and arrange the salmon fillets, skin side down, on the foil. Rub the salmon with the olive oil and season with ¼ + 1/8 tsp salt.
  • Bake the salmon until just cooked through, about 15 minutes (this will vary depending on the thickness of the fillets).*
  • Allow the salmon to cool while putting together the rest of the salad. Remove and discard the skin, and break the salmon into bite-sized pieces.
  • Increase the oven heat to 350 degrees F. Spread the bread cubes on a baking sheet in a single layer. Bake until the bread is toasted, but still slightly soft on the inside.
  • While the salmon is baking, place the tomato wedges in a fine mesh sieve set over a large bowl. Sprinkle with 1/8 teaspoon salt and let the tomatoes rest for about 20 minutes. The tomato juices will accumulate in the bowl. Do not discard!
  • Place the toasted bread in the bowl with the tomato juices and toss to coat.
  • In a large bowl, combine the tomatoes, bread cubes, salmon, cucumber, capers, arugula, parsley and tomato. Add the dressing and toss to coat. Serve.

The dressing:

  • Whisk together the olive oil, vinegar, garlic and salt.

Notes

*See this post for tips on determining when the salmon is done.
Servings size: 1 2/3 cups
Weight Watchers Points: 5 (Freestyle SmartPoints), 10 (Points+)

Nutrition

Serving: 1.667Cups | Calories: 376.8kcal | Carbohydrates: 19.3g | Protein: 34.6g | Fat: 17.8g | Saturated Fat: 3.2g | Cholesterol: 64.6mg | Sodium: 538mg | Fiber: 2.3g | Sugar: 2g