Panzanella might be my favourite type of salad and this spring version definitely helps it rank high on the list. In-season asparagus gets paired with peas and homemade croutons, then tossed in a simple, yet extremely delicious, red wine vinaigrette and finished with lots of parmesan. Optional, but highly recommended, to serve this with some roasted salmon!
Equipment
Here’s everything you need to make this spring panzanella salad with roasted salmon:
- chef’s knife
- cutting board
- sheet pan
- large bowl
- medium pot
- grater/zester
- whisk
- colander
Get the full ingredients list and instructions below!
Cooking Tips
- Ice bath, optional. When blanching asparagus, it’s usually recommended to dunk the cooked stalks in an ice bath to stop cooking and keep things crisp and fresh. This is great if you have time and energy, but sometimes I read that step in a recipe and just can’t be bothered. That’s why I give the option to grab frozen peas and use their temperature to help cool down the asparagus and get the same result. Get the full instructions below!
- Fresh or frozen peas? I prefer frozen because I know my go-to brand is local and packed at peak freshness. That said, fresh peas are always delicious and a real treat when you can find them in-season and already out of the shell.
- A good red wine vinaigrette might be one of life’s greatest pleasures. But that usually depends on the quality of your vinegar. When shopping for red wine vinegar, look for something in a glass bottle, preferably a brand that states the grape variety it’s made from (Valpolicella is a nice one!) with adjectives like unfiltered and unpasteurized. On that last note, cloudiness at the bottom of a bottle is a good indicator that the vinegar is alive and still evolving — like kombucha, or fine wine! Once you’ve bought a good bottle, store it in a dark and cool place to make sure it lasts.
Spring Panzanella with Roasted Salmon
2-4
servings35
minutesIngredients
2 200g salmon fillets (I'm using skin-off)
1/2 baguette
400-500g asparagus
1 cup frozen peas
1 cup olive oil, divided
4 tbsp red wine vinegar
1/2 lemon
1 cup (lightly packed) chopped herbs like basil, tarragon, dill and parsley
1/4 cup grated parmesan
cracked black pepper
salt (I'm using Diamond Crystal Kosher)
Directions
Preheat oven to 400°F. Then bring a medium pot of water to boil. Season water with 2 tbsp salt.
While you wait, line a baking sheet with parchment paper. Tear 1/2 baguette into bite-sized pieces. Cover in 1/4 cup olive oil and a pinch of salt. Toss to coat and transfer to the preheated oven. Bake for 15-20 minutes, tossing halfway. Keep a close eye on them in the last 5 minutes to avoid burning.
Meanwhile, add remaining 3/4 cup olive oil to a large bowl. Also add 4 tbsp red wine vinegar, zest and juice of 1/2 lemon, a pinch of salt and a few cracks of black pepper. Whisk until emulsified. Set aside.
Transfer salmon fillets to a plate and cover with a pinch of salt and 4 tbsp of the dressing you just made. Set aside to marinate.
Remove the baguette croutons from the oven and set aside to cool for a minute. But leave the oven on at 400°F, we're going to use it in a minute. While the croutons cool, trim the ends of 400g-500g asparagus and cut the remaining stalks into 1-inch pieces. Then, chop enough herbs to fill 1 cup. And add 1 cup frozen peas to a colander and place it in the sink. When the croutons are cool to the touch, add them to the bowl with the dressing and toss to coat. Set aside.
Add the salmon fillets, and any marinade left on the plate, to the baking sheet the croutons were just on. Bake for 10 minutes, or until flaky.
Transfer the cut asparagus to the boiling water and turn off the heat. Let cook for 2-3 minutes, or until bright green and tender. Once cooked, pour the hot water with the asparagus over the frozen peas in the colander. Toss, then run under cold water to prevent them from over cooking. Shake to remove any excess water, then add to the bowl with the croutons.
To the salad bowl also add 1 cup chopped fresh herbs and some grated parmesan (measure with your heart!). Toss one more time to coat then test the salad for seasoning.
By now the salmon should be done. Serve it alongside the salad and enjoy!
Tag me @stefsdinnerdate on Instagram and TikTok if you make it! I love seeing your creations.
And let me know how the recipe worked for you in the comment section below. It’s always nice to hear from you 🙂