Preheat the oven to 400F. Cut the loaf of bread into one inch cubes. Transfer to a baking sheet and toss with 2 tbsp olive oil and transfer to the oven. Cook for 5-8 minutes until the bread is golden brown. Set aside to cool.

While the bread is browning, prep the salmon. Pat the salmon dry and add 1 tbsp olive oil, salt, and pepper. Transfer to an oven safe pan. Once the bread has finished, turn the oven down to 300F and transfer the salmon to the oven. Cook for 15-18 minutes until salmon is cooked through.

While the salmon is cooking, prep the rest of the salad. To make the dressing, combine the olive oil, white balsamic vinegar, honey, dijon mustard, and garlic salt in a bowl. Whisk until totally combined.

Thinly slice the red onion, slice the cherry tomatoes in half, and tear the basil into smaller pieces.

Once the salmon is finished, toss the salad together — combine the cubbed bread, tomatoes, red onion, mozzarella, and basil in a large bowl. Pour the dressing over and toss to combine. Dish into bowls and top with salmon. Enjoy!!