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Blackened Salmon with Summer's End Panzanella Salad

Print Recipe
Course Salad, Dinner, Lunch

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.