Salmon Panzanella

Main Dish:

1. Preheat oven to 450°F (230°C)
2. Pat Salmon with a paper towel to remove excess moisture, then, coat with lemon juice and olive oil
3. Season with salt & pepper to taste, then, place skin side down on a parchment-lined non-stick baking sheet and roast in the oven for approximately 10-15 minutes., until cooked through OR prepare salmon on an outdoor grill
4. Place onion slices in a bowl of cold water and allow to soak for a minimum of 15 minutes
5. Bring a large pot of water to a boil and drop in sugar snap peas, bring the pot to a rapid boil to cook the Sugar snap peas for about 1-2 minutes., then, immediately transfer to a bowl of ice water for 2 minutes
6. Cut or tear 8 slices of bread into cubes
7. Heat up olive oil in a large sauté pan, over medium heat and toss in bread cubes, tossing frequently to coat with oil for approximately 10 minutes until bread cubes are golden brown
8. Add In more oil, if needed
9. Set aside
10. In a large bowl combine the green beans, red onions, cucumber, sugar snap peas, olives, capers, watercress, basil, and toasted bread cubes
11. Add in dressing, then, toss and sprinkle with shaved parmesan cheese, sesame seeds and salmon filets

Vinaigrette Ingredients:

1. In a small bowl, whisk together lemon juice, olive oil, and salt & pepper