Salmon Panzanella salad on white plate
5 from 1 vote

Easy Healthy Salmon Panzanella Salad Recipe

An easy, healthy and delicious summer main dish salad with green beans, cherry tomatoes, and crusty whole wheat baguette, we love this salmon panzanella salad, especially during the summer.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Servings: 4
Calories: 360
Author: Martha | Simple Nourished Living


  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 ounces green beans, trimmed and cut into 1-inch pieces, cooked until tender
  • 4 cups day-old whole wheat baguette, cut into cubes
  • 2 cups halved cherry tomatoes
  • 1 cup thinly sliced red onion
  • 1/2 cup fresh basil leaves, thinly sliced
  • 1 can (15 ounces) wild Alaskan salmon, drained and skin and bones removed if necessary


  • In a small bowl, whisk together the olive oil, vinegar, mustard, salt and pepper until well blended.
  • In a large bowl, combine the cooked green beans, baguette cubes, tomatoes, red onion, and basil. Add the dressing and gently toss to coat. Let stand for 15 minutes to allow the flavors to blend.
  • Flake the canned salmon with a fork. Add it to the salad and toss gently to combine.
  • Taste and add more salt and pepper, mustard and/or vinegar as necessary.

Recipe Notes

Variation: To keep this a no-cook salad, substitute chopped zucchini or cucumber for the cooked green beans.
Weight Watchers PointsPlus *9
Weight Watchers SmartPoints *8
Weight Watchers Freestyle SmartPoints: *5
Nutrition Facts
Easy Healthy Salmon Panzanella Salad Recipe
Amount Per Serving (2.25 cups)
Calories 360 Calories from Fat 126
% Daily Value*
Fat 14g22%
Carbohydrates 27g9%
Fiber 8g32%
Protein 28g56%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course, Salad