Sheet-Pan Roasted Salmon With Tuscan Bread Salad

By Sheela Prakash

Published June 12, 2025

Sheet-Pan Roasted Salmon With Tuscan Bread Salad
Nico Schinco for The New York Times, Food Stylist: Kaitlin Wayne.
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
5(188)
Comments
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Panzanella, the peak-summer bread-and-tomato salad, turns into a satisfying dinner when you toss in tender flaked chunks of salmon. A simple anchovy-Dijon vinaigrette does double duty as both a quick marinade for the fish and the dressing for the colorful salad. Roasting the fish and toasting the bread on a single sheet pan makes for easy cleanup. This salad is delicious served as soon as it’s been tossed, when the bread cubes retain a crouton-like crunch, but it can rest a bit, too, at which point the bread cubes soften after soaking up the dressing and tomato juices.

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Ingredients

Yield:4 to 6 servings 
  • 5tablespoons extra-virgin olive oil, divided
  • 3tablespoons red wine vinegar
  • 1tablespoon Dijon mustard
  • 2oil-packed anchovies, finely chopped
  • 1small garlic clove, grated or minced
  • Salt and black pepper
  • 1(1½-pound) salmon fillet, skin on or off
  • 6 to 8ounces (about ½ loaf) crusty rustic bread, cut into 1-inch cubes (4 to 5 cups)
  • 2medium heirloom or beefsteak tomatoes (about 1 pound), cut into 1-inch chunks
  • 1pint cherry or grape tomatoes, halved
  • ½large English cucumber, halved lengthwise and sliced, or 3 Persian (mini) cucumbers, sliced
  • 1small shallot, thinly sliced
  • ½cup roughly chopped soft fresh herbs, such as basil, parsley, mint, or a combination
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

470 calories; 29 grams fat; 5 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 6 grams polyunsaturated fat; 24 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 29 grams protein; 799 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees. Line a sheet pan with parchment paper. In a large bowl, whisk 3 tablespoons olive oil, the vinegar, mustard, anchovies and garlic until combined and emulsified. Season lightly with salt and several grinds of pepper.

  2. Step 2

    Pat the salmon dry and season both sides with salt and pepper. Set the salmon, skin side down, on one side of the prepared pan. Drizzle 1 tablespoon of the vinaigrette over the top of the salmon and rub to evenly coat.

  3. Step 3

    Put the bread cubes on the other half of the pan. Drizzle with the remaining 2 tablespoons olive oil and season with salt and pepper. Toss to coat and spread into an even layer.

  4. Step 4

    Bake, tossing the bread cubes halfway through, until the bread is dry and golden brown and the salmon is just cooked through, 8 to 10 minutes. (It’s done when the flesh is just able to flake easily. An instant-read thermometer inserted into the middle of the thickest part should register 120 degrees for medium-rare. If you prefer medium, cook it a few minutes longer.) Meanwhile, add the tomatoes, cucumber and shallot to the bowl of vinaigrette and toss to combine.

  5. Step 5

    Let the salmon and bread cubes cool for a few minutes. Add the bread cubes and herbs to the bowl and toss well to coat the bread in the vinaigrette and tomato juices. Taste and season with salt and pepper as needed.

  6. Step 6

    Break the salmon apart into large chunks, separating from the skin if on (discard the skin). Add half the salmon to the bowl and toss gently to just combine. Place the remaining salmon on top. Serve right away or let sit for up to 30 minutes.

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Ratings

5 out of 5
188 user ratings
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Comments

Matt

I wanted to love this. But for me it is a recipe that is not as good as the sum of it's parts. It becomes one note with the dressing covering all ingredients. I wonder if it would have been better as separates make less than half the marinade use that on the veggies and cook the fish with butter or some other simple method. Top the salad with the fish or have it separate. It's also not conducive for leftovers as written. Keeping at least the bread and fish separate could salvage that.

julie

Easy, quick, delicious and I’d add some Kalamata olives

R. Davis

very delicious! I added lemon zest and juice to the dressing for brightness.

emc2

Easy and delicious!! The only change I made was to cook the salmon with a wee bit of butter instead of the dressing as someone else suggested. I loved this and plan to make again soon. No notes ; )

VSK

I followed the recipe exactly anf the meal turned out excellent 👌

Amanda

Excellent, fresh and delicious. I made 2 alterations: skipped the cucumber as I didn't have it, and added samphire (salicorne in France), which I did. For those unfamiliar, it's a seagrass, bright, salty, and crunchy, that grows naturally on rocky coasts in Britain and parts of Europe. Often sold by fishmongers, I never encountered it in my years in USA. Second, I served the yummy dressing separately in case it overwhelmed the other ingredients. Both worked well. Will repeat!

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