Salmon Panzanella with Green Beans

Epicurious

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Photo by Tiny Foodie

Tweaks for the littles

Skip the crunchy veggies for babies and small toddlers or steam them first. Cut into bite size pieces and serve.

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Ingredients

Vegetable oil cooking spray

1 pound salmon fillet, skin removed

1/2 teaspoon salt, divided

1/4 teaspoon black pepper, divided

1/2 pound green beans, cut into 1-inch pieces

3 tablespoons extra-virgin olive oil

1 tablespoon plus 1 teaspoon red wine vinegar

2 cups cherry tomatoes, halved

1 cup thinly sliced red onion

8 ounce whole-wheat baguette, cut into 1-inch cubes

1/2 cup fresh basil, cut into thin strips

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