Pan-Roasted Salmon-and-Bread Salad
Adapted loosely from Grace Parisi, Food and Wine
Serves 4-6

Eight 1-inch-thick slices of ciabatta, cut into large chunks (or any Italian bread)
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, sliced into wedges
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.

Reccommended Wine:
Lemony Italian white: 2007 Villa Sparina Gavi di Gavi.