Blackened Salmon with Summer's End Panzanella Salad
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Ingredients
- 1 6-7 oz piece of salmon
- 4 Tbsp. blackening seasoning or Cajun seasoning
- 2 Tbsp. olive oil
- 3-4 cups cubed bread
- 2 Tbsp. olive oil
- 1 tsp. salt
- 1/4 tsp. black pepper
- 8 cherry tomatoes halved
- 1 small zucchini halved lengthwise, then cut into half moons
- 1-2 radish thinly sliced
- 1/2 fennel bulb thinly sliced
- 3 Tbsp. chopped parsley
- 2 Tbsp. olive oil mixed with juice from one lemon
Instructions
BLACKENED SALMON
- Heat oil in nonstick sauté pan over medium high heat, until smoking.
- Season salmon on both sides with blackening seasoning.
- Place salmon in heated oil and sear for 4 minutes.
- Flip salmon over and place in preheated 400°F oven and cook another 6-7 minutes, until cooked to your liking.
SUMMER’S END PANZANELLA SALAD
- Preheat oven to 400 °F.
- Toss bread with olive oil, salt and pepper. Spread into a baking pan and cook in oven until toasted, 6-8 minutes.
- While bread is toasting, place all veggies and herbs in a bowl.
- Remove bread from oven, then roast veggies for 5 minutes.
- Place toasted bread cubes and veggies into a bowl and toss with the oil/lemon juice mixture. Plate veggies and add salmon to serve.
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