Seasons best! 😌While living in the Pacific Northwest, it was pretty easy to enjoy lip-smacking delicious season fare. A full Summer to enjoy berries and stone fruit. This recipe was inspired by the seasonal bounty with a bit of inspo from a salad I once enjoyed in France.
Grilled Peach Arugula Salad and Salmon tossed with zucchini noodles, freshly squeezed lime, EVOO, pink salt, French feta, pistachios, and blackberries. The flavor combinations are amazing! You’ll love that it’s quick, simple and nutritious! The recipe does call for the Salmon to be grilled, but you can also enjoy it baked.
Grilled Peach Arugula Salad and Salmon
Gluten-Free, Paleo, Dairy-Free
Recipe Makes 2 Servings
What You’ll Need
Salmon & Peaches
2 5oz Salmon Filets
1 tbsp Olive Oil
2 peaches, halved and pitted
Pink Salt, to taste
Black Pepper, to taste
3 cups arugula
1 medium zucchini, spiralized
1 tbsp mint leaves, roughly chopped
1 tbsp pistachio nuts
1/2 cup blackberries
1/4 cup French feta
1 tbsp EVOO
Juice from 1 lime
Pink salt, to taste
1/2 tbsp crushed red chili flakes
What You’ll Need To Know
Line a baking dish with salmon filets and peaches. Coat with olive oil and season with pink salt and black pepper.
Heat coals, gas grill, or grill pan to medium heat. Place salmon on the grill. Cover and grill over medium heat for about 5-6 minutes per side, depending on the thickness of your filet. The salmon is done when it flakes easily with a fork.
In a large mixing bowl add in the salad ingredients, except the feta, and toss together.
Add in the feta and plate.
Once the salmon is done, let them rest for 5 minutes before topping onto the salad. Slice the peached and top. Season with Everything Bagel seasoning. Enjoy!
What's on your plate for dinner? Share it with me on Instagram - @valeriefidan.