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–+ servings

Lemon Pepper Salmon with Peach Salad

5 from 1 vote
Serves: 4 servings
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Ingredients

  • 4 salmon fillets 4 oz each
  • Juice from 1 lemon
  • 1 tbsp lemon zest
  • 1/2 tsp salt
  • 1 tsp cracked black pepper, or coarse black pepper
  • 2 tbsp olive oil

Tomato Peach Salad

  • 2 yellow peaches
  • 3 tomatoes on the vine or roma tomatoes
  • 1/4 cup fresh basil, chopped
  • 1/4 cup olive oil
  • Juice from 1/2 lemon
  • 2 tbsp balsamic glaze or substitute 1 tbsp balsamic vinegar + 1 tsp honey
  • Salt to taste

Directions

  1. Preheat the oven to 400 F
  2. Season the salmon fillets with the salt and black pepper. Top with two tbsp of olive oil, juice from 1 lemon and 1 tbsp of lemon zest. Bake the salmon on the top rack for 10 minutes for smaller pieces, or 12-15 minutes for larger, thick pieces. Set under the broiler for 1 minute at the end to crisp.
  3. While the salmon bakes, prepare the peach salad. Slice the stems off of the tomatoes and cut them into wedges.
  4. Slice the peaches in half, remove the pit and slice into wedges. Add the peaches and tomatoes to a bowl with the chopped basil, balsamic, olive oil, lemon juice and salt.
  5. Once the salmon is ready, serve warm topped with the salad.