Ingredients
3 cups cubed sourdough bread1 pint cherry tomatoes1 medium red onion, cut into wedges1/2 cup pitted Greek olives3 tablespoons olive oil, divided1-1/2 teaspoons sea salt, such as Maldon, divided1/8 teaspoon pepper6 salmon fillets (6 ounces each)1 teaspoon paprikaDRESSING:2 tablespoons red wine vinegar1 tablespoon olive oil1/3 cup fresh Italian parsley leaves, coarsely chopped1 tablespoon capers, drained
Preparation
Preheat oven to 375°. Place cubed bread, tomatoes, red onion and olives on a 15x10x1-in. pan. Drizzle with 2 tablespoons oil and sprinkle with 1/2 teaspoon salt and the pepper; toss to coat. Bake until bread cubes just begin to brown, 15-20 minutes.
Arrange salmon fillets over crouton mixture in pan. Drizzle with remaining 1 tablespoon oil; sprinkle with paprika and remaining 1 teaspoon salt. Bake until salmon just begins to flake easily with a fork, 12-15 minutes.
For dressing, in a small bowl, whisk vinegar and oil. Add parsley and capers. Drizzle over salmon; sprinkle with additional parsley, if desired.
