Oven Baked Salmon with Roasted Capsicum Panzanella

Roast Capsicums:

Preheat oven to 220°C. Line 2 baking trays with foil, placing capsicums on one. Roast on oven's top shelf for about 6 minutes until softened and blackened. Flip and roast for another 6 minutes. Remove from oven, pouring any juice into large bowl for step 4. Halve lengthwise, discard seeds. Dice into 2-3 cm pieces, set aside.

Prepare Bread:

In the meantime, peel and thinly slice shallots. Cut Turkish bread in half lengthwise, then into 1-2 cm cubes. After 6 minutes of capsicums roasting, add shallots and Turkish bread to the second baking tray. Toss with olive oil, salt and pepper and arrange in single layer. Roast until shallots are softened and Turkish bread is golden, about 6 minutes.

Bake Salmon:

Pat salmon dry with paper towel. Add to the same baking tray used to roast the capsicums. Drizzle lightly with olive oil then season with salt and pepper. Add to the oven and bake until the salmon is cooked through, about 10 minutes.

Make Panzanella:

In the large bowl (with reserved juice from the capsicums), whisk in 1 Tbsp olive oil. Add roasted diced capsicum, shallot and Turkish bread, toss to coat. Gently stir in basil (tearing as you add) and shaved parmesan. Taste and add salt and pepper as needed.

You Plate It:

Divide panzanella evenly between plates and serve alongside baked salmon. Enjoy!