Salmon Panzanella with Green Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A hearty Italian bread salad serves up good-for-you omega-3 fatty acids (thank you, salmon!) along with vitamin C–rich green beans. Ingredients:
vegetable oil cooking spray |
1 pound salmon fillet, skin removed |
1/2 teaspoon salt, divided |
1/4 teaspoon black pepper, divided |
1/2 pound green beans, cut into 1-inch pieces |
3 tablespoons extra-virgin olive oil |
1 tablespoon plus 1 teasoon red wine vinegar |
2 cups cherry tomatoes, halved |
1 cup thinly sliced red onion |
8 ounce whole-wheat baguette, cut into 1-inch cubes |
1/2 cup fresh basil, cut into thin strips |
Directions:
1. Heat broiler to low. Coat a baking sheet with cooking spray. Season salmon with 1/4 teaspoon salt and 1/8 teaspoon pepper. Broil 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 teaspoon salt and remaining 1/8 teaspoon 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.
2. Per serving: 502 calories, 27 g fat (5 g saturated), 36 g carbohydrates, 7 g fiber, 31 g protein Nutritional analysis provided by Self
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