When show-off tomatoes and cling-free peaches are in season, this combo salad ticks all the boxes. The flavour combination coupled with fresh mozza cheese and the salty tang of olives shows summer at its finest.
Serving tips
It’s best to leave salmon out at room temperature for up to 30 minutes to remove the chill before cooking. This allows it to cook more evenly. The same applies to the tomato peach salad. Assemble without the arugula, cheese, and basil and drizzle with dressing. Leave at room temperature for up to an hour to fully enrich the flavours. Add remaining ingredients just before serving.
Roasted Salmon with Tomato and Peach Salad
Ingredients
- 6 - 4 oz (120 g) centre-cut salmon fillets, skin on
- Salt and freshly ground black pepper (optional)
- 3 large firm (but ripe) heirloom tomatoes, cut into wedges
- 3 firm (but ripe) cling-free (or clingstone) peaches, pitted and cut into wedges
- 1/3 cup (80 mL) pitted Castelvetrano olives or black kalamata olives
- 1/3 cup (80 mL) soft Italian mozzarella cheese such as burrata
- 2 cups (500 mL) baby arugula, washed and spun dry
- 3 Tbsp (45 mL) extra-virgin olive oil, plus a little extra for salmon
- 1 1/2 Tbsp (22 mL) seasoned rice vinegar
- 1/4 cup (60 mL) fresh tiny basil leaves
Nutrition
Per serving:
- calories304
- protein30 g
- fat 17 g
- sat. fat4 g
- total carbohydrates10 g
- sugar5 g
- fibre2 g
- sodium158 mg
Directions
01
Preheat oven to 425 F (220 C).
02
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 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 centre as it will continue to cook when resting. Remove from oven and set aside.
03
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.
04
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.
05
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.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
