Salmon Panzanella Salad
cubed sourdough bread
finely diced red onion
can cannellini beans
rinsed and drained
crumbled goat cheese
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