Salmon & Peach Salad
Apr 16, 2024
Savor our Salmon & Peach Salad – a gluten-free, high-protein masterpiece that nourishes your body and delights your senses.
The Salmon & Peach Salad is a culinary masterpiece, artfully combining taste and health benefits. With this wholesome salad recipe, you can enjoy a gluten-free, high-protein meal that promotes well-being and satisfies your cravings. Salmon, rich in omega-3 fatty acids, supports heart health and brain function. The succulent peaches add a touch of sweetness and provide vitamins and minerals. This salad not only caters to your nutritional needs but also fits your busy lifestyle with its meal prep friendliness. Embrace the goodness of a gluten-free, high-protein dish and elevate your dining experience.
Omega-3 Powerhouse:
Salmon is loaded with omega-3 fatty acids, which contribute to heart health, enhance brain function, and reduce inflammation.
Peachy Delight:
The addition of fresh peaches not only imparts a subtle sweetness but also offers essential vitamins and minerals, promoting overall health.
Gluten-Free Goodness:
This salad is the perfect choice for those following a gluten-free diet, providing a safe and delicious option.
High-Protein Bliss:
With a generous amount of protein, this salad satisfies hunger and supports muscle health, making it an excellent choice for those leading an active lifestyle.
Quick & Easy Meal Prep:
In the midst of your busy schedule, this recipe is your ally. It’s perfect for meal prep, ensuring you have a delectable and nutritious meal ready when you are.
Ingredients:
- 2 tbsp. apple cider vinegar
- 1 tbsp. olive oil
- 1 tbsp. tamari
- 1 tsp. maple syrup
- ½ tsp. ground pepper
- 2 salmon fillets (5oz./140g each)
- 1 cob corn, cooked
- 4 oz. (120g) salad leaves
- 1 peach, sliced
- 10 cherry tomatoes, halved
- 1 tbsp. balsamic vinegar
Instructions:
- Combine the apple cider vinegar, olive oil, tamari, maple syrup, and ground pepper to make the marinade. Place the salmon skinless-side down in a flat dish and pour over the marinade. Leave it at least 20-30 minutes in the fridge.
- In the meantime, grill the corn in the oven or on a grill pan, let it cool slightly, cut off the kernels, and set aside.
- Next, preheat the oven to 400°F (200°C) and place the salmon on a baking tray. Cook for 8-10 minutes or until it is cooked through.
- Divide the salad leaves between two bowls, and 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.
Macronutrients:
- Calories: 441
- Protein: 33g
- Carbs: 21g
- Fat: 25g
