Panzanella and oven baked salmon

This oven roast salmon with a super light, Quinoa Panzanella, is the perfect healthy dish. Panzanella or panmolle is a Tuscan salad of bread and tomatoes that is popular any time of year, its quick, healthy and incredibly tasty. This is my 3rd recipe in the Science of Cooking series with Rennie. Go and check the other two recipes out too!.

Give it a try!


Serves: 2

Cooking Time: 25mins

Difficulty: Easy

Daily Requirements


Chop up and add all the ingredients to a bowl, add dressing and cook the salmon for 15-20mins in a pre heated oven at 180C


  • Half finely chopped small red onion
  • Half cucumber (deseeded)
  • 3 Chopped large tomatoes
  • 2 tsp red wine vinegar
  • 1 x tbs good quality olive oil
  • Salt & pepper (pinch)
  • 1 x 1/2 cups pre cooked mixed quinoa
  • Spelt bread, cooked in light amount of oil
  • 1 x Salmon steak