Grilled Salmon And Asparagus Panzanella Recipe

Make croutons

Preheat oven to 400°F (200°C). Toss bread cubes with 2 tbs olive oil and 1/2 tsp garlic powder on a rimmed baking sheet; spread in a single layer. Season lightly with a pinch of salt and roast 10–12 minutes, stirring once, until golden and crisp. Remove and let cool.

While croutons bake, halve cherry tomatoes, thinly slice red onion, and trim woody ends from asparagus. Pat salmon dry with paper towels and place in a shallow dish for marinating.

In a small bowl whisk together 3 tbs olive oil, 2 tbs lemon juice, 2 minced garlic cloves, 1 tsp dried oregano, 1 tsp kosher salt, and 1 tsp freshly ground black pepper to make the marinade.

Pour half the marinade (about 2 tbs) over the salmon fillets, rubbing it onto the flesh and skin. Reserve the remaining marinade for brushing later. Let salmon sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Toss asparagus with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Preheat a grill or grill pan over medium-high heat (about 425°F surface temp) and oil grate lightly.

Grill asparagus, turning occasionally, until charred and tender-crisp, about 4–6 minutes depending on thickness. Remove and transfer to a cutting board; cut into 2–3 inch pieces if desired. Meanwhile, briefly toss halved cherry tomatoes and sliced red onion with a pinch of salt to macerate (2–3 minutes).

Oil the grill grates lightly. Place salmon fillets skin-side down over medium-high heat. Grill with the lid closed (if using a grill) 4–6 minutes until grill marks form and the fish releases easily from the grate.

Brush the top of the salmon with the reserved marinade, then flip carefully and grill flesh-side down for 2–4 minutes more until internal temperature reaches 125–130°F for medium (or 135°F if you prefer well done). Total cook time will depend on thickness (about 8–10 minutes for 1" thick fillets). Remove and rest 3–4 minutes.

While salmon rests, whisk together 1/2 cup Greek yogurt, 1/4 cup chopped parsley, 1/4 cup chopped cilantro (if using), 1 tsp red wine vinegar, 1 tsp olive oil, 1/2 tsp lemon zest, 1 minced garlic clove, 1/4 tsp red pepper flakes, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Taste and adjust salt, acidity (add more vinegar or lemon) or heat.

In a large shallow bowl or platter combine roasted croutons, grilled asparagus pieces, halved cherry tomatoes, and sliced red onion. Toss gently to mix.

Crumble 3/4 cup feta over the salad and scatter torn basil leaves if using. Drizzle about half of the chimichurri yogurt over the panzanella and toss lightly so croutons absorb some dressing but stay somewhat crisp. Reserve remaining dressing to serve on the side or drizzle over plated portions.

Top the panzanella with the grilled salmon fillets (place whole fillets on top or flake into large pieces). Finish with a squeeze of lemon from wedges and a final crack of black pepper.

Serve immediately while salmon is warm and croutons still have some crunch. Offer extra chimichurri yogurt and lemon wedges on the side.