Roasted Salmon with Tomato and Peach Salad
Servings
6
Servings
6
Ingredients
  • 6 – 4oz center-cut salmon filletsskin on
  • Salt and freshly ground black pepperoptional
  • 3 large firm heirloom tomatoescut into wedges, but ripe
  • 3 firm cling-free peachespitted and cut into wedges, but ripe, or clingstone
  • 1/3cup pitted Castelvetrano olives or black kalamata olives
  • 1/3cup soft Italian mozzarella cheese such as burrata
  • 2cups baby arugulawashed and spun dry
Dressing
  • 3 Tbsp extra-virgin olive oilplus a little extra for salmon
  • 1 1/2 Tbsp seasoned rice vinegar
  • 1/4cup fresh tiny basil leaves
Instructions
  1. Preheat oven to 425 F.
  2. Place salmon fillets, skin-side down, in oiled baking dish large enough to accommodate fillets in a single layer with space in between to allow for even baking. Rub with a little oil and season with salt and pepper, if using. Roast salmon just until almost cooked through, about 10 to 15 minutes, depending on thickness of salmon fillet. To test, a paring knife should slide through easily. Flesh should be a little rare in the center as it will continue to cook when resting. Remove from oven and set aside.
  3. While salmon rests, make tomato peach salad. In medium bowl, combine tomato and peach wedges with olives. Tear cheese into bite-size pieces and scatter overtop the salad along with arugula.
  4. In small bowl, combine olive oil and rice vinegar. Whisk to blend. Drizzle over salad, reserving a little for the salmon. Gently toss to lightly coat.
  5. To serve, place salmon fillets on individual serving dishes and spill tomato peach salad overtop. Drizzle salmon with any remaining dressing and scatter with fresh basil. Season with a little salt and freshly ground black pepper, if you wish. Serve immediately. This dish is delicious served with an orzo and spinach salad.
Recipe Notes

Per serving: 304 calories; 30 g protein; 17 g fat (4 g sat. fat); 10 g total carbohydrates (5 g sugar, 2 g fiber); 158 mg sodium