Baked Salmon with Peach Bruschetta
Bursting with fresh flavors, this meal comes together quickly, and great for a dinner or premade lunch option!
The perfect timing. For most fruit and vegetable recipes, there is recommendations on how ripe the produce should be, and for good reason. With this peach bruschetta, there is no exception. Because a good bruschetta often will play off of the flavors of other ingredients, you want some liquid to help them marinate. Typically that is a juicy tomato, but here a ripe peach plays the crucial role! Leave your peach out for at least a day before using to make sure it is room temperature and ripe. This will create a much juicier bruschetta that distributes the garlic and onion flavors throughout!
Master of time management. When it comes to meals during the week, I’m all about quick, easy, and double dipping! The inspiration here was a dinner, and this was fantastic with cauli rice and some asparagus. Since the bruschetta and salmon are both easily able to be saved, the leftovers made a fantastic cold lunch the next day as well! A great and versatile creation to use in a lot of ways (pasta salad anyone??)!
Enjoying your summer peaches? Try out a few of these other creations!
Jalapeno Peach Salsa with Chipotle Shrimp
Summer is here and I am LOVING trying out these seasonal ingredients in my kitchen! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!
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Baked Salmon with Peach Bruschetta
Equipment
- Oven or air fryer
- Tin Foil
- Mixing bowl
- Kitchen knife
Ingredients
- 2 filets Salmon
- 1 medium Peach
- 1 cup Cherry Tomatoes
- 1/3 medium Red Onion
- 1/3 cup Fresh Basil
- 1 clove Garlic
- 1 tbsp Olive Oil
- Salt and Pepper
- 1 tbsp Balsamic Glaze
- 4 handfuls Mixed Greens I used spinach and nasturtium greens
Instructions
- Place tin foil on a sheet, laying salmon filets down. Drizzle with olive oil, salt and pepper and either air fry or bake until cooked through.
- While baking, in mixing bowl, combine tomatoes, garlic, onion, peaches, basil, olive oil, salt and pepper. Mix well.
- Remove salmon from oven and let cool slightly. Plate over a bed of greens and topped with peach bruschetta. Drizzle with balsamic glaze. Enjoy!*great served with a bed of rice and veggies for more of an entrée feel!
