Sheet Pan Salmon Puttanesca
You won't believe how much you can cook on a single baking sheet.
By Ree Drummond
Jump to recipe
Yields:
6 serving(s)
Prep Time:
15 mins
Total Time:
40 mins
Sheet pan dinners are everything! Line your pan with foil for even easier cleanup.
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Ingredients
- 3 cups sourdough bread cubes (1-inch pieces)
- 1/2 cup pitted niçoise olives
- 1 red onion, cut into wedges
- 1 pt. cherry tomatoes
- 1 tsp. kosher salt
- Black pepper, to taste
- 1/4 cup olive oil
- 6 6-ounce skinless salmon fillets
- 2 Tbsp. red wine vinegar
- 1 Tbsp. capers, drained
- 1/3 cup fresh parsley leaves, plus chopped parsley for topping
Directions
- Step 1Preheat the oven to 375˚. Combine the bread cubes, olives, red onion and cherry tomatoes on a baking sheet. Sprinkle with ½ teaspoon salt and a few grinds of pepper and drizzle with 2 tablespoons olive oil. Toss until everything is evenly coated. Bake until the bread just starts to crisp, 12 to 15 minutes.
- Step 2Rub the salmon with 1 tablespoon olive oil and sprinkle with ½ teaspoon salt. Arrange on the baking sheet among the bread mixture. Bake until the salmon is opaque and flakes easily with a fork, 8 to 12 minutes.
- Step 3Meanwhile, whisk the remaining 1 tablespoon olive oil with the vinegar in a large bowl. Add the capers.
- Step 4Arrange the salmon on a platter and top with chopped parsley. Add the bread mixture to the vinaigrette along with the parsley leaves. Toss until completely coated. Serve the salmon with the bread salad.
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