Place asparagus steamer bag in the microwave and cook for 2 - 3 minutes until tender.
When asparagus are cool enough to handle, slice in to 1.5"- 2" batons. Place in a bowl and set aside.
Combine garlic, shallots, lemon juice and zest in a small bowl. Let sit for 5 minutes to let the lemon juice macerate the garlic and shallots.
Add the parmesan and oil. Adjust the seasoning on the dressing with salt and pepper.
Brush sourdough bread with oil and season with salt and pepper.
Brush salmon with oil and season with salt and pepper.
Place the salmon on the grill and cook to preferred doneness.
On the other side of the grill, toast the bread until golden brown and has some char marks.
Cube grilled bread. Now add the dressing, tomatoes, bread cubes and parsley to the asparagus bowl. Toss and adjust seasoning.
Serve the salad with the grilled salmon.