This is a terrific all- in-one meal and an inventive use for salmon : Grace Parisi nestles the fillets in a crunchy hunks of ciabatta bread tossed with tomatoes , capers and superthin slices of lemon , then bakes the dish until the salmon is just cooked .
Eight 1 - inch - thick slices of ciabatta ( from a 12 - ounce loaf ) , cut into large chunks
5 tablespoons extra - virgin olive oil
2 pints grape tomatoes , halved
2 large garlic cloves , minced
2 tablespoons salted capers , rinsed and coarsely chopped
1 lemon , halved lengthwise and very thinly sliced
1/4 cup chopped flat - leaf parsley
1/2 teaspoon crushed red pepper
Kosher salt and freshly ground pepper
2 pounds center - cut skinless salmon fillet , cut into 2 - inch chunks
Preheat the oven to 450 ° . In a large roasting pan , toss the ciabatta chunks with 2 tablespoons of the olive oil . Roast for about 5 minutes , until the bread is lightly toasted .
In a large bowl , toss the tomato halves with the garlic , capers , lemon , parsley , crushed red pepper and 2 tablespoons of the olive oil ; season with salt and pepper . Stir the tomatoes into the toasted bread . Roast for 10 to 12 minutes , until the tomatoes begin to soften and break down .
Meanwhile , in the same bowl , toss the salmon with the remaining 1 tablespoon of olive oil and season with salt and pepper . Nestle the salmon into the bread and tomatoes , spooning some of the tomatoes on top . Roast for about 6 minutes , until the salmon is just cooked through . Serve right away .
Eight 1 - inch - thick slices of ciabatta ( from a 12 - ounce loaf ) , cut into large chunks
5 tablespoons extra - virgin olive oil
2 pints grape tomatoes , halved
2 large garlic cloves , minced
2 tablespoons salted capers , rinsed and coarsely chopped
1 lemon , halved lengthwise and very thinly sliced
1/4 cup chopped flat - leaf parsley
1/2 teaspoon crushed red pepper
Kosher salt and freshly ground pepper
2 pounds center - cut skinless salmon fillet , cut into 2 - inch chunks
Preheat the oven to 450 ° . In a large roasting pan , toss the ciabatta chunks with 2 tablespoons of the olive oil . Roast for about 5 minutes , until the bread is lightly toasted .
In a large bowl , toss the tomato halves with the garlic , capers , lemon , parsley , crushed red pepper and 2 tablespoons of the olive oil ; season with salt and pepper . Stir the tomatoes into the toasted bread . Roast for 10 to 12 minutes , until the tomatoes begin to soften and break down .
Meanwhile , in the same bowl , toss the salmon with the remaining 1 tablespoon of olive oil and season with salt and pepper . Nestle the salmon into the bread and tomatoes , spooning some of the tomatoes on top . Roast for about 6 minutes , until the salmon is just cooked through . Serve right away .