recipe: Pan-Roasted Salmon-and-Bread Salad

This is aMAZing! Like most of my favorite recipes of late, this recipe is courtesy of Food & Wine magazine (I'm not a chef, I'm more of a test kitchen).

Active: 15 min; Total: 40 min. (2-4 servings, depending on your potions)

12 oz. ciabatta, cut into large chunks
5 Tbs. extra-virgin olive oil
2 pints grape tomatoes, halved
2 large garlic cloves, minced
2 Tbs. salted capers, rinsed and coarsely chhopped
1 lemon, halved lengthwise and very thinly sliced
1/4 cup chopped flat-leaf parsley
1/2 tsp. crushed red pepper
kosher salt and freshly ground pepper
2 lbs. center-cut skinless salmon filets, cut into 2-inch chunks

1. Preheat the oven to 450*. In a large roasting pan, toss the ciabatta chunks with 2 Tbs. of the olive oil. Roast for about 5 minutes, until the bread is lightly toasted.
2. In a large bowl, toss the tomato halves with the garlic, capers, lemon, parsley, crushed red pepper and 2 Tbs. of the olive oil; season with salt and pepper. Stir the tomatoes into the toasted bread. Roast for 10 to 12 minutes, until the tomatoes begin to soften and break down.
3. Meanwhile, in the same bowl as before, toss the salmon with the remaining 1 Tbs. of olive oil and season with salt and pepper. Mestle the salmon into the bread and tomatoes, spooning some of the tomatoes on top. Roast for about 6 minutes, until the salmon is just cooked through. Serve right away.