Watch the Full Step-by-Step
Servings: 4
- Baking sheet
- Large mixing bowl
- Chef's knife
- Fine grater
INGREDIENTS
- 4 salmon fillets, 4 ounces/115 grams each
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 tablespoon lemon zest
- ½ teaspoon salt
- 1 teaspoon black pepper
Salad:
- 2 ripe yellow peaches, sliced
- 3 medium vine-ripened or Roma tomatoes, cut into wedges
- ¼ cup olive oil
- ¼ cup fresh basil, chopped
- Juice of ½ lemon
- 2 tablespoons balsamic glaze
- Salt, to taste
INSTRUCTIONS
- Heat the oven to 400°F/200°C.
- Arrange the salmon on a parchment-lined baking sheet. Drizzle with the olive oil and lemon juice, then sprinkle with the lemon zest, salt, and pepper.
- Roast until the salmon is opaque and flakes easily with a fork, 10 minutes for thinner fillets or 12 to 15 minutes for thicker ones. If desired, broil for 1 minute to lightly brown the surface.
- Meanwhile, combine the peaches, tomatoes, basil, olive oil, lemon juice, balsamic glaze, and a pinch of salt in a large bowl. Toss gently to coat.
- Serve the salmon warm with the peach tomato salad alongside or spooned over the top.