Roasted Salmon with Tomato and Peach Salad
Servings 6
Ingredients
- 6 - 4 oz center-cut salmon fillets skin on
- Salt and freshly ground black pepper optional
- 3 large firm heirloom tomatoes cut into wedges, but ripe
- 3 firm cling-free peaches pitted and cut into wedges, but ripe, or clingstone
- 1/3 cup pitted Castelvetrano olives or black kalamata olives
- 1/3 cup soft Italian mozzarella cheese such as burrata
- 2 cups baby arugula washed and spun dry
Dressing
- 3 Tbsp extra-virgin olive oil plus a little extra for salmon
- 1 1/2 Tbsp seasoned rice vinegar
- 1/4 cup fresh tiny basil leaves
Instructions
- Preheat oven to 425 F.
- 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.
- 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.
- 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.
- 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.
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