I often hear from readers that they want one-dish meals -- not a dinner that uses more pots to make than plates on which to eat it.


Casseroles are a popular choice, but I have another dish that's worlds more interesting.

It's a warm-bread salad with salmon based on a recipe from Food & Wine magazine. I love how it goes together in phases, all cooked in one roasting pan in the oven.

First, bread cubes are toasted with garlic. Next, tomatoes are added. Then, chunks of fresh salmon are tucked into the mixture. Finally, the salad is tossed with a simple vinaigrette and parsley.

The result is a rustic dinner that's a snap to throw together.

Of course, you can take liberties with the ingredients.

Try adding baby spinach a few minutes before the fish is done.

In place of salmon, try halibut or swordfish.

If you still have fresh basil in your garden, a few torn leaves of it would be delicious.

The other great thing about this dish is it's perfect for the transition from summer to fall. It's heartier than a warm-weather lettuce salad but not as heavy as a stew.


Makes 4 servings

This recipe is based on one from Food & Wine magazine. A one-pot meal, it combines cooked bread, salmon and tomatoes all in the same pot before coating it with a simple vinaigrette.


4 cups large bread cubes (preferably from artisan or peasant bread loaf)

2 garlic cloves, smashed

3 tablespoons extra virgin olive oil

2 pints grape or cherry tomatoes, halved

Salt and pepper

1 pound skinless salmon fillet, cut into 2-inch chunks

Juice of 1 lemon

1/4 cup chopped parsley


1 tablespoon red wine vinegar

1/2 teaspoon Dijon mustard

1/4 teaspoon dried thyme

1/4 cup extra-virgin olive oil

Salt and pepper

To make salad: Preheat oven to 450 degrees.

Toss bread and garlic with 2 tablespoons oil. Roast 5 minutes until bread is lightly toasted.

In a large bowl, toss the tomatoes with 1 teaspoon oil. Season with salt and pepper. Add to bread. Roast 10 to 12 minutes, just until the tomatoes begin to break down.

Toss the salmon with the remaining 2 teaspoons oil and lemon juice. Season with salt and pepper. Nestle the salmon into the bread-and-tomato mixture. Roast until the salmon is just cooked through, about 6 minutes.

To make vinaigrette: Transfer garlic from roasting pan to a small bowl and mash. Whisk in vinegar, mustard and thyme. Gradually whisk in oil. Season to taste with salt and pepper.

Drizzle vinaigrette over salad. Add parsley. Toss to combine. Serve immediately.

PER SERVING: 612 calories; 28 g protein; 30 g carbohydrates; 3 g fiber; 42 g fat (7 g saturated); 63 mg cholesterol; 340 mg sodium