Salmon Salad

 Okay, this was from another dinner box subscription I tried out (it's very helpful to keep me from just resorting to only eating eggs when I'm home alone), and it was the only real winner in the box.  It's SO GOOD, and is easy to make in a toaster oven if you don't want to heat up the house in the summer.  Of course, as a salad, all amounts are just suggested.  I definitely didn't use measurements when I re-made it, so the following recipe is more or less an estimate!  Go with what sounds good for you.

Salmon Salad

Ingredients

• 8 oz salmon filet
• 1/2 loaf ciabatta 
• 1 1/2 cups grape tomatoes
• 4 green onions
• 3 tablespoons pesto
• 1/4 cup kalamata olives, halved
• 1/4 cup shaved parmesan cheese
• Salad mix
• Olive oil
• Salt and pepper
• Red wine vinegarette to taste

1. Preheat the oven to 425 F.  
2. Cube the ciabatta into 1" cubes.  Toss with olive oil to coat, and season with salt and pepper.  Spread on a baking sheet and toast for 8 - 10 minutes, or until toasted and crispy.
3. Cut the green onions into 1" pieces.  Place the salmon on one half of a baking sheet, and spoon some of the pesto over top.  On the other half of the baking sheet, place the grape tomatoes and green onions.  Toss with remaining pesto.  Roast for 12 - 14 minutes, stirring vegetables halfway through, until the salmon is cooked through and the vegetables are roasted.
4. In a large bowl, mix the salad mix, olives, and cheese.  Add the roasted vegetables.  Remove the skin from the salmon and add to the salad.  Toss together, breaking up the salmon.  Add enough vinegarette to taste as well as the croutons, and toss well.
5. Enjoy!