Pan-Roasted Salmon-And-Bread Salad

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Eight 1-inch-thick slices of ciabatta (from a 12-ounce loaf), cut into large chunks

5 tablespoons extra-virgin olive oil

2 pints grape tomatoes, halved

2 large garlic cloves, minced

2 tablespoons salted capers, rinsed and coarsely chopped

1 lemon, halved lengthwise and very thinly sliced

1/4 cup chopped flat-leaf parsley

1/2 teaspoon crushed red pepper

Kosher salt and freshly ground pepper

2 pounds center-cut skinless salmon fillet, cut into 2-inch chunks

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