2019年8月23日 · The ultimate summer salad with lightly marinated grilled salmon, sliced peaches, tomatoes and grilled sweet corn. The flavors pair together to make a fresh and flavorful entree sized salad. Prep Time: 30 minutes minutes

2023年8月28日 · This is the ultimate summer salad, served with fresh chimichurri sauce, grilled peaches, and perfectly grilled salmon. Enjoy!

2016年5月10日 · This Salmon Roast-Peach Salad is truly just as stunning as it is delicious. Preheat oven to 350°. Place peaches on a rimmed baking sheet. Brush with 1 cup Peach Balsamic Vinaigrette. Bake for 10 minutes. Set aside to cool slightly. Divide spring mix lettuce among plates. Top each serving with a salmon fillet. Divide roasted peaches among plates.

On a large serving platter, arrange salmon and pickled corn over a bed of Little Leaf Farms Red & Green Leaf Lettuce. Other suggested toppings: tomatoes, avocado, brown rice, goat cheese, Marcona almonds and sautéed corn.

2024年12月2日 · Simple to prepare yet bursting with flavour, this Salmon and Peach Salad is a delicious blend of sweet and savoury flavours that’s perfect for a protein-packed lunch or dinner. Featuring tender, marinated salmon paired with juicy peach slices, grilled corn, and fresh salad greens, this dish is as nourishing as it is delicious. Serves 2.

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. To serve, drizzle with balsamic vinegar and season with salt and pepper.

2019年6月27日 · Tender flaky flavorful grilled salmon on a bed of spring green mix, grilled peaches, avocado, blue cheese, candied pecans and an easy Balsamic peach dressing. I'm super excited to share this new recipe with y'all today!

2021年7月27日 · A fresh, healthy, and absolutely delicious summer dinner: green goddess salmon with peach salad. Simply seared salmon topped with a tangy, herby green goddess yogurt sauce and served with a sweet and refreshing salad alongside. All you need to do is add on some potatoes or rice and you’ve got an easy summer meal any night of the week.

Preheat the oven to 350 F. If desired, heat up your grill for the peaches.* First, make the pecans: in a small skillet, heat 1 Tbsp ghee or coconut oil. When it’s hot, add the pecans and coconut sugar. Toss for about 1-2 minutes, until the pecans are lightly toasted and all the coconut sugar is sticking to them.

It’s super fast to whip up and crazy good. Using coconut oil just bumps up the goodness even more! The homemade blackened seasoning on the salmon sets this salad apart and the peach perfectly complements the fish. Serves: 4. In a small bowl combine the brown sugar, smoked paprika, chili powder, cayenne, garlic powder, basil, thyme, salt and pepper.