Feta Mint Crusted Salmon with Tomato Cucumber Panzanella Salad

This feta and mint crusted salmon is a quick and elegant dinner that brings Mediterranean flavors to your table. The salmon is topped with a crispy panko, feta and mint crust, then roasted to perfection. It’s served alongside a vibrant panzanella salad made with toasted ciabatta croutons, juicy tomatoes, crisp cucumbers and a tangy balsamic dressing.

The combination of salty feta, fresh mint and sweet balsamic glaze creates a harmonious dish that feels special yet is simple enough for a weeknight. Each bite offers a delightful contrast of textures, from the crunchy crust to the tender salmon and the refreshing salad.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

0.25 ounce MintView ingredient guideLike ingredientDislike ingredient

1.5 ounce Italian DressingView ingredient guideLike ingredientDislike ingredient

2 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

20 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and adjust rack to middle position. Wash and dry produce. Cut ciabatta into 1-inch cubes. Dice tomatoes into ½-inch pieces. Trim and thinly slice cucumbers into rounds. Halve, peel and thinly slice shallot. Roughly chop mint.
2. In a large bowl, toss ciabatta cubes with 2 tablespoons olive oil (4 tablespoons for 4 servings), salt and pepper. Spread in a single layer on a baking sheet. Bake on middle rack until toasted, 8-10 minutes. Reserve the bowl for the next step.
3. In the same bowl used for ciabatta, combine tomatoes, cucumbers, shallot, Italian dressing, balsamic glaze, 2 tablespoons olive oil (4 tablespoons for 4 servings), salt and pepper. Set aside.
4. In a medium bowl, mix panko, half the mint, half the feta (crumble any large pieces), a drizzle of olive oil, salt and pepper. Pat salmon dry with paper towels; season all over with salt and pepper. Drizzle skin sides with cooking oil; rub to coat. Place salmon skin sides down on a plate. Spread tops evenly with Dijon mustard. Press panko mixture firmly onto the mustard-coated tops.
5. Once ciabatta is toasted, remove baking sheet from oven. Carefully transfer croutons to the bowl with dressing and veggies; toss to combine. Place salmon skin sides down on the same baking sheet. Return to middle rack and roast until salmon is golden brown and cooked through, 10-12 minutes.
6. Divide salmon among plates. Serve panzanella salad alongside. Garnish with remaining mint and remaining feta.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, firm white fish like cod or halibut can be substituted for salmon. Adjust cooking time as needed.

Can I make this recipe gluten-free?

Use gluten-free panko breadcrumbs and a gluten-free ciabatta or substitute with gluten-free bread.

How do I store leftovers?

Store salmon and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat salmon gently in the oven to maintain crispness.