Italian Panzanella Salad with Basil Dressing

Ingredients

• 1 baguette small, cut up into 1 inch cubes, smaller or bigger is up to your taste
• 2 teaspoons olive oil
• 2 tablespoons fresh thyme leaves or 1 teaspoon dried
• 1/4 teaspoon salt more or less to taste
• 2 cups salad greens I used a mix of chopped fresh kale leaves and Romaine lettuce
• 1 can artichoke hearts cut up, marinated or plain
• 2 heads fennel fresh, thinly sliced
• 1 1/2 gala apples thinly sliced
• 1 croutons see recipe above
• 1/2 cup fresh basil leaves chopped
• 2 tablespoons fennel fronds chopped green, optional, but recommended
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 1 clove garlic finely minced
• 1 lemon zest and juice
• 1/4 cup freshly grated Parmesan OR: 2 teaspoons of mustard if Vegan
• 1/3 cup olive oil
• 1/4 basil pesto protein packed nut-free, or any ready-made basil pesto
• 2 tablespoons fennel fronds
• 1 tablespoon lemon juice
• 1 lemon zested zested
• 2 tablespoons olive oil
• 4 fillets salmon totalling to 1 lb
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons fresh thyme or 1 teaspoon of dried
• 2 teaspoons olive oil

Nutrition

• Calories : 830 calories
• Carbohydrate : 41 grams
• Cholesterol : 170 milligrams
• Fat : 41 grams
• Fiber : 13 grams
• Protein : 72 grams
• SaturatedFat : 8 grams
• Sodium : 970 milligrams
• Sugar : 9 grams