Pan-Roasted Salmon and Bread Salad

This is a tasty one-dish meal: salmon fillets and crunchy cubes of ciabatta bread tossed with tomatoes, capers and thin slices of lemon, then baked until the salmon is cooked. From Food & Wine Magazine.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 12  ounces baguette or 12  ounces  ciabatta, cut into large chunks
• 5  tablespoons extra virgin olive oil, divided
• 2  pints grape tomatoes, halved
• 2  large garlic cloves, minced
• 2  tablespoons capers, rinsed and coarsely chopped
• 1  lemon, halved lengthwise and very thinly sliced
• 1⁄4 cup flat leaf parsley, chopped
• 1⁄2 teaspoon crushed red pepper flakes
•  salt, to taste
•  black pepper, to taste
• 2  lbs salmon fillets, cut into 2-inch chunks

Directions

1. Preheat the oven to 450°F.
2. In a large roasting pan, toss the ciabatta chunks with 2 tablespoons of the olive oil.
3. Roast for about 5 minutes, until the bread is lightly toasted.
4. In a large bowl, toss the tomato halves with the garlic, capers, lemon, parsley, crushed red pepper and 2 tablespoons of the olive oil; season with salt and pepper.
5. Stir the tomatoes into the toasted bread.
6. Roast for 10 to 12 minutes, until the tomatoes begin to soften and break down.
7. Meanwhile, in the same large bowl, toss the salmon with the remaining 1 tablespoon of olive oil and season with salt and pepper.
8. Nestle the salmon into the bread and tomatoes, spooning some of the tomatoes on top.
9. Roast for about 6 minutes, until the salmon is just cooked through. Serve immediately.