- Vegetable oil cooking spray
- 1 pound salmon fillet, skin removed
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1/2 pound green beans, cut into 1-inch pieces
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon plus 1 teasoon red wine vinegar
- 2 cups cherry tomatoes, halved
- 1 cup thinly sliced red onion
- 8 ounce whole-wheat baguette, cut into 1-inch cubes
- 1/2 cup fresh basil, cut into thin strips
- Heat broiler to low. Coat a baking sheet with cooking spray. Season salmon with 1/4 teaspoon salt and 1/8 teaspoon pepper. Broil until cooked through, 5 minutes per side; let cool. Bring water to a boil in a small saucepan; cook beans until bright green and crisp-tender, about 3 minutes; drain and set aside. Whisk oil, vinegar, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper in a serving bowl; add beans, tomatoes, onion, bread cubes and basil, then toss. Flake salmon and add to salad; toss gently. Let sit 10 minutes before serving.