Roasted Salmon with Tomato and Peach Salad - alive magazine

Name: Roasted Salmon with Tomato and Peach Salad - alive magazine
Ingredients: 6 - 4 oz (120 g) centre-cut salmon fillets, skin on; Salt; freshly ground black pepper; 3 large firm (but ripe) heirloom tomatoes, cut into wedges; 3 firm (but ripe) cling-free (or clingstone) peaches, pitted and cut into wedges; 1/3 cup (80 mL) pitted Castelvetrano olives or black kalamata olives; 1/3 cup (80 mL) soft Italian mozzarella cheese such as burrata; 2 cups (500 mL) baby arugula, washed and spun dry; 3 Tbsp (45 mL) extra-virgin olive oil, plus a little extra for salmon; 1 1/2 Tbsp (22 mL) seasoned rice vinegar; 1/4 cup (60 mL) fresh tiny basil leaves

www.alive.com

When show-off tomatoes and cling-free peaches are in season, this combo salad ticks all the boxes. The flavour combination coupled with fresh mozza cheese and…

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Ingredients

6 - 4 oz (120 g) centre-cut salmon fillets, skin on
Salt
freshly ground black pepper
3 large firm (but ripe) heirloom tomatoes, cut into wedges
3 firm (but ripe) cling-free (or clingstone) peaches, pitted and cut into wedges
1/3 cup (80 mL) pitted Castelvetrano olives or black kalamata olives
1/3 cup (80 mL) soft Italian mozzarella cheese such as burrata
2 cups (500 mL) baby arugula, washed and spun dry
3 Tbsp (45 mL) extra-virgin olive oil, plus a little extra for salmon
1 1/2 Tbsp (22 mL) seasoned rice vinegar
1/4 cup (60 mL) fresh tiny basil leaves