1. Preheat oven to 400°; line rimmed baking pan with foil. In large bowl, whisk artichoke oil and ¼ cup tomato oil; reserve â…“ cup. Add salmon and ¼ teaspoon pepper to bowl with oil mixture; toss and let stand 15 minutes, stirring occasionally.
2. In separate large bowl, toss bread, olive oil and ¼ teaspoon each salt and pepper; spread on 1 side of prepared pan. Drain salmon from marinade and spread on opposite side of pan; discard marinade. Roast bread and salmon 10 minutes or until internal temperature of salmon reaches 145° and bread is crisp; let stand 5 minutes.
3. In medium bowl, toss basil, artichokes, tomatoes, reserved oil mixture and toasted bread; fold in salmon. Makes about 7 cups.
- 29 g Fat
- 3 g saturated
- 90 mg Cholesterol
- 687 mg sodium
- 39 g Carbohydrates
- 4 g Fiber
- 8 g sugars
- 40 8 protein
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Nutritional Information
- 29 g Fat
- 3 g saturated
- 90 mg Cholesterol
- 687 mg sodium
- 39 g Carbohydrates
- 4 g Fiber
- 8 g sugars
- 40 8 protein
Directions
1. Preheat oven to 400°; line rimmed baking pan with foil. In large bowl, whisk artichoke oil and ¼ cup tomato oil; reserve â…“ cup. Add salmon and ¼ teaspoon pepper to bowl with oil mixture; toss and let stand 15 minutes, stirring occasionally.
2. In separate large bowl, toss bread, olive oil and ¼ teaspoon each salt and pepper; spread on 1 side of prepared pan. Drain salmon from marinade and spread on opposite side of pan; discard marinade. Roast bread and salmon 10 minutes or until internal temperature of salmon reaches 145° and bread is crisp; let stand 5 minutes.
3. In medium bowl, toss basil, artichokes, tomatoes, reserved oil mixture and toasted bread; fold in salmon. Makes about 7 cups.