Salmon · Italian · 30 min
Grilled Salmon Kabobs with Peach & Tomato Panzanella Salad
- 30 min
- 2–6 servings
- 691 kcal / serving
Juicy salmon skewers paired with a fresh peach-tomato bread salad. The mix stays bright and satisfying for a quick weeknight meal, with a crisp bite from the bread and a light char from the grill.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ small pkgfresh basil
- 1 pintgrape tomatoes
- 2peaches
- ¾ lbsalmon fillet
- 1shallot
- 4 sliceswhole grain bread
- shallots
From the pantry: black pepper, extra virgin olive oil, red wine vinegar, salt
Cookware
aluminum foil · chef's knife · colander · cutting board · grill pan, outdoor grill, or skillet · measuring spoons · metal or wooden skewers (optional) · mixing bowls · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: salmon
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ small pkgfresh basil
- 1 pintgrape tomatoes
- 2peaches
- 1shallot
- shallots
Meat & seafood
- ¾ lbsalmon fillet
Bakery & bread
- 4 sliceswhole grain bread
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| fresh basil | ½ small pkg | 1 small pkg | 1 small pkg |
| grape tomatoes | 1 pint | 2 pints | 3 pints |
| peaches | 2 | 4 | 6 |
| salmon fillet | ¾ lb | 1 ½ lb | 2 ¼ lb |
| shallot | 1 | 2 | 3 |
| whole grain bread | 4 slices | 8 slices | 12 slices |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- If using wooden skewers, soak 6–8 of them in water while you prep the fish and produce.
- Remove skin from the salmon if desired, then slice into 1-inch strips and place in a bowl with a drizzle of oil, salt, and pepper.
- Heat a grill pan, outdoor grill, or skillet over medium-high heat so it’s ready for cooking.
- Wash and dry all fresh produce before assembling the salad and skewering the fish.
- Brush the bread with oil and grill until it shows grill marks and slightly crisp edges, about 2–4 minutes per side; set aside to cool.
- Thinly slice the shallot and combine with red wine vinegar, olive oil, salt, and pepper to make a quick dressing.
- Thread salmon strips onto skewers (or cook directly on the grill/skillet). Cook, turning every 1½–2 minutes, until opaque and cooked through, about 6–8 minutes; transfer to a plate and cover loosely with foil.
- Tear the bread into bite-sized pieces, halve the grape tomatoes, and add them to a bowl with the shallots; halve the peaches, remove pits, and add the wedges to the salad; finish with torn basil and toss to combine.
- Serve the salmon with the peach-tomato panzanella salad, dividing everything between plates and enjoying shortly after cooking.
Two tips
- Prep the salad components while the salmon cooks to save time.
- For leftovers, store salmon and salad separately and mix before serving; you can swap peaches for nectarines if needed.
Nutrition per serving
- Calories
- 691 kcal
- Protein
- 48 g
- Carbs
- 50 g
- Fat
- 34 g
- Fiber
- 8 g
- Sodium
- 381 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.