Salmon & Peach Salad
This vibrant Salmon and Peach Salad is a delicious, high-protein meal perfect for a healthy lunch or dinner. It's packed with anti-inflammatory omega-3s from the salmon and gut-friendly fiber from fresh peaches and salad greens. The simple tamari vinaigrette completes this naturally dairy-free and gluten-free dish.
Avg. Recipe Cost (US)
$13.50
Avg. Recipe Cost (UK)
£8.10
Nutritional Information (approx)
- Calories: 545 kcal
- Protein: 30 g
- Fats: 25 g
- Carbs: 50 g
- Fibre: 6 g
Tags
Dairy Free Gluten Free High Protein Lunch Dinner
Ingredients
- marinade - apple cider vinegar - 2 tbsp.
- marinade - olive oil - 1 tbsp.
- marinade - tamari - 1 tbsp.
- marinade - maple syrup - 1 tsp.
- marinade - ground pepper - ½ tsp.
- salad - salmon fillets - 2 (5oz./140g each)
- salad - cob corn - 1 (cooked)
- salad - salad leaves - 4 oz. (120g)
- salad - peach - 1 (sliced)
Preparation Instructions
- 1. Combine the apple cider vinegar, olive oil, tamari, maple syrup and ground pepper to make the marinade. Place the salmon skinless-side down in a flat dish, pour over the marinade. Leave it to sit in the fridge for 20-30 minutes.
- 2. In the meantime, grill the corn in the oven or on a grill pan, then cool slightly and cut off the kernels, set aside.
- 3. Next, preheat the oven to 400°F (200°C) and place the salmon on a baking tray. Cook for 8-10 minutes or until it is cooked through.
- 4. Divide the salad leaves between two bowls, top with the sliced peach, tomatoes and grilled corn. Lastly, top with the salmon, either the whole fillet or flaked.
- 5. To serve, drizzle with balsamic vinegar and season with salt and pepper.