Ree Drumond's (The Pioneer Woman) Sheet Pan Salmon Puttaneseca

This is a great way to cook salmon - and there's just one pan to clean up!
(serves 6)

3 cups sourdough bread cubes (1" pieces)
1/2 cup pitted nicoise olives
1 red onion, cut into wedges
1 pint cherry tomatoes
1 t. kosher salt
Freshly* ground black pepper, to taste
1/4 cup EVOO
6 6 oz. wild caught* salmon fillets
2 T. red wine vinegar
1 T. capers, drained
1/3 cup fresh parsley leaves, plus more for topping

Preheat the oven to 375. Combine the bread cubes, olives, red onion, and cherry tomatoes on a rimmed* baking sheet. Sprinkle with 1/2 t. salt and a few grinds of pepper and drizzle with 2 T. olive oil. Toss until everything is evenly coated. Bake until the bread just starts to crisp, 12-15 min.
Rub the salmon with 1 T. olive oil, and sprinkle with 1/2 t. salt. Arrange on the baking sheet among the bread mixture. Bake until salmon is opaque, and flakes easily with a fork, 8-12 min.
Meanwhile, whisk the remaining 1 T. olive oil with the vinegar in a large bowl. Add the capers. Arrange 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.

"Slow Down. Happiness is trying to catch you."

Happy Friday, Friends!!

Love,

MM