Salmon Panzanella with Haricots Verts

Here is an amazing, light dinner for an unseasonably warm, Spring night!

You will need:

(This will serve one person with a good appetite!)

1/2 lbs Salmon fillet

handful of haricots verts (french green beans)

1/2 cup grape tomatoes (cut in 1/2)

1/4 cup chopped red onion

2.5 cups cubed good, healthy bread (This is a quinoa/flax seed bread)

2 tbsp chopped basil (optional)

2 tbsp olive oil

1 tbsp balsamic vinegar

tiny dash of dijon mustard

kosher salt & black pepper

 First, give the salmon fillet a drizzle of olive oil or cooking spray - season with salt and pepper.  Roast the salmon at 450 degrees for about 9-10 minutes.

 When the salmon is cooked, let it come to about room temperature.

 Chop up the tomatoes and red onion.

 Once you cube the bread, put it in the oven to warm slightly for 5-10 minutes.  (After salmon is cooked, turn oven off - it will be warm enough for the bread and won't dry it out).

Bring enough water to boil for the green beans and cook for about six minutes.

 

Strain the green beans and add them to the tomatoes and onion.  

 Remove the skin from the salmon fillet.  Then break it up into good sized chunks.

 Mix together the dressing - 2 tbsp olive oil, 1 tbsp balsamic and use a small spoon to add in a tiny bit of dijon mustard for extra flavor.  Add the bread and pour the dressing over everything.  Gently mix it all.

 Once I plated the mixture, the last thing I added was the salmon chunks.

 Make this!!! It is soooo yummy and hearty.  Taz really wanted some too...