Go Back

Salmon Panzanella Salad


  • 4 salmon fillets
  • 1 1/2 cups cubed sourdough bread
  • 2 tablespoons olive oil
  • 1/8 teaspoon garlic powder
  • 6 ounces mixed greens
  • 5 tablespoons finely diced red onion
  • 1 cup cherry tomatoes halved
  • 1 can cannellini beans rinsed and drained
  • 4 ounces crumbled goat cheese
  • 1/3 cup Creamy Vidalia Onion Dressing*


  • Preheat oven to 450 degrees.
  • Place salmon skin side down on baking sheet. Bake 13-16 minutes or until flaky and cooked through.
  • While salmon is cooking, toss the bread, olive oil and garlic powder in bowl. Then place on another baking sheet.
  • Once salmon is done, put oven on broil. Broil bread cubes until golden brown. Let them cool.
  • In a large bowl, combine the mixed greens, red onion, tomatoes, beans, and goat cheese. Add bread croutons and pour dressing over salad. Toss to combine.
  • Remove skin from salmon and place on top of salad then serve.


*If you cannot find this dressing at the grocery store, the original recipe uses Creamy Balsamic Vinaigrette