Pan-Seared Salmon With Kale & Squash Panzanella Salad

Eating well doesn't mean you have to ditch flavor! There are tons of Oz-approved Italian food meals out there, and here's one of them. This Faroe Island salmon from Rosanna and Elaina Scotto is hearty, delicious and colorful with its Panzanella salad. The salad includes kale, green beans and squash and is dressed in a refreshing citrus vinaigrette. Want to take the salmon to the next level? Try dressing it with this chili vinaigrette.

Salmon fillets
6-7 Medium croutons from leftover bread
1 oz Baby kale
2 oz Blanched hericot verts (about 4 spears cut into 1-inch pieces)
1 oz Shaved yellow squash
Citrus Vinaigrette:
1 cup Lemon juice
3 cups Canola oil
1 Shallot, chopped well
2 tbsp Mustard
Salt, to taste
Pepper, to taste

Season the salmon fillets with salt and pepper and place in a pan on medium-high heat. Sear on each side for about 4 minutes.

Meanwhile, assemble the Panzanella salad. Dump the croutons, kale, verts and squash into a bowl. For the croutons, the Scotto sisters say focaccia or country loaf work well. When cutting the squash, you can use a veggie peeler to make thin, shaved ribbons!

Prep the citrus vinaigrette for the salad by wisking all the ingredients together in a small bowl. Once incorporate, pour onto the Panzanella salad. Toss to coat.

Serve together and enjoy! For some extra kick, try dressing the salmon with this Calabrian chili vinaigrette!