Salada panzanella de salmão com za’atar

Ingredientes

• 3 cups ciabatta, cut into 1-inch cubes
• 1/4 cup olive oil, divided
• 2 six-ounce center cut wild salmon filets
• 4 tsp Za’atar seasoning
• cucumber slices, for garnish
• red onion slices, for garnish
• feta crumbles, for garnish

Modo de preparo

1. 1

   Preheat an oven to 400 degrees. Spray a large baking sheet with non-stick cooking spray.Place the bread cubes on the baking sheet a toss with 2 tbsp olive oil, salt and pepper. Toast the bread cubes for about 7to 9 minutes or until slightly golden brown. Remove the bread cubes from the oven and place in a large bowl.Next, on the same baking sheet spray with a little more non-stick cooking spray. Place the salmon filets on the baking sheet. Sprinkle each filet with 2 tsp Za’atar seasoning, drizzle of olive oil, salt and pepper. Cook the filets for about 12 to 14 minutes. Remove and set aside on a plate.In a large bowl combine, garlic, parsley, grape tomatoes, lemon juice, red pepper flakes, salt and pepper. On the same baking sheet as the salmon spread the grape tomatoes evenly. Cook the tomatoes for about 15 minutes or until they have soften. Remove from the oven.To serve toss together the bread cubes with tomatoes. Cut the salmon into thin slices and place on top. Garnish with red onion slices, cucumber and crumbled feta. Serve and enjoy!