Heat a wide, heavy sauté pan over medium heat. Add 3 tbsp olive oil. When the oil shimmers, add the thinly sliced fennel and diced onion with a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add the minced garlic, Calabrian chili paste, chopped thyme, 1 tsp salt and 1 tsp black pepper to the pan. Stir and cook 1–2 minutes more until fragrant, taking care not to brown the garlic.

Vegetables for acqua pazza

Increase heat to medium-high and add the zucchini and yellow squash to the soffritto. Sauté 3–4 minutes until they begin to soften but still have some bite.

Add the halved cherry tomatoes and capers; cook 2 minutes more until tomatoes begin to release juices.

Liquid & finishing for acqua pazza

Deglaze the pan with 120 ml dry white wine, scraping any brown bits from the bottom. Let the wine reduce by about half, 2–3 minutes.

Add 240 ml vegetable or fish stock and bring the mixture to a gentle simmer. Reduce heat to medium-low and simmer uncovered for 4–5 minutes so flavors meld but vegetables remain tender-crisp.

Stir in 1 tbsp fresh lemon juice and 1 tbsp extra-virgin olive oil. Adjust seasoning to taste with additional salt or pepper if needed. Remove from heat and stir in chopped parsley and torn basil, reserving a few herbs for garnish.

Salmon

While the acqua pazza is simmering, preheat a grill or grill pan to medium-high (about 400°F/200°C). Brush salmon fillets with 1 tbsp olive oil, then season both sides with 1 tsp salt, 1 tsp black pepper, and 1 tsp lemon zest (divide evenly).

Place salmon fillets skin-side down on the hot grill. Cook without moving for 4–5 minutes depending on thickness until the skin is crisp and the flesh is opaque about two-thirds of the way up the fillet.

Flip the fillets and grill for an additional 1–2 minutes for medium doneness (internal temperature ~125–130°F/52–54°C) or longer if you prefer more done. Remove from grill and let rest 2 minutes.

To serve

Reheat the acqua pazza gently if needed and spoon a ladleful into each shallow bowl.

Place one grilled salmon fillet on top of the vegetables in each bowl (skin-side down or removed as you prefer). Spoon some of the poaching liquid over the fish.

Top with microgreens or baby arugula, scatter remaining herbs, and finish with a light sprinkle of extra Calabrian chili flakes if desired. Serve immediately with lemon wedges on the side.