Hoffman Media


Salmon and Roast-Peach Salad

Salmon and Roast-Peach Salad

8 peaches, peeled, pitted, and sliced or quartered
1 recipe Peach Balsamic Vinaigrette (see Download for recipe), divided
2 (8-ounce) packages spring mix lettuces
1 recipe Lapsang Souchong Salmon (see Download for recipe)
Garnish: microgreens

• 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. Drizzle with 1 cup vinaigrette, and serve remaining 1 cup vinaigrette on the side.
• Garnish with microgreens, if desired.

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