Smoked Salmon Panzanella • Seafood Nutrition Partnership


1/2 loaf french baguette
1 medium sweet potato, medium diced
1 medium red onion, cut into thin wedges
Extra virgin olive oil
Kosher Salt and black pepper
2 tablespoons fresh lemon juice
1 cloves garlic, minced
1 teaspoon honey
4 cups arugula
6 oz smoked salmon
2 teaspoons za’atar (optional)
Recipe developed by @Mallory.RDN


1.Preheat oven to 350 degrees F. Prepare a parchment lined baking sheet. Cut bread into bite-sized pieces. Spread bread on baking sheet and drizzle with 2 tablespoons olive oil, then sprinkle with salt, and pepper. Gently toss the bread and make sure they are well coated. Bake for 15-20 minutes or until golden brown. Remove from oven and let cool. Increase oven heat to 425 degrees F.
2.Transfer the sweet potato and red onion onto a baking sheet and drizzle with olive oil and season with salt and pepper. Place in oven bake for 25-35 minutes or until golden and fork-tender.
3.To make the dressing, in the base of a large bowl, whisk the 3 tablespoons olive oil, lemon juice and garlic. Add the roasted vegetables, smoked salmon, and croutons. Toss and then gently fold in the arugula. Sprinkle on the za’atar (if using) and gentle toss to combine everything. Serve immediately.

Panzanella is an Italian bread salad, typically served in the summer with tomatoes. While this Smoked Salmon Panzanella by @Mallory.RDN strays far from the original, it packs incredible flavors into one relatively hands-off and simple dish. This recipe also works wonderfully with canned tuna, salmon, or sardines in place of smoked salmon. Za’atar is a Middle Eastern spice blend that can be made at home with thyme, sesame seeds, and sumac or bought at a spice shop.

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