This Grilled Salmon & Peach Chimichurri Salad recipe is summer on a plate! Fresh, vibrant, and packed with flavor. Juicy grilled peaches, perfectly seared salmon, crisp greens, and a punchy chimichurri dressing come together for a feel-good meal that’s light, nourishing, and anything but boring. Perfect for easy lunches, dinners, or backyard hangs!
Grilled Salmon & Peach Salad with Chimichurri Dressing
Ingredients
- 1 Salmon Fillet
- 2 Yellow Peaches
- Spring Salad Mix to taste
- 1/4 Red Onion Thinly Sliced
For the Chimichurri
- 1/2 Cup Extra Virgin Avocado Oil
- 2 Tbsp Red Wine Vinegar
- 3 Cloves of Fresh Garlic Minced
- 1 Cup Fresh Parsley Finely Chopped
- Oregano to taste
- Red Pepper Flakes to taste
- Salt to taste
- Pepper to taste
Instructions
- Prep your ingredients: Finely chop the parsley, half the cherry tomatoes, thinly slice the red onion, and slice the yellow peaches in half.
- In a medium sized mixing bowl, combine the following ingredients to create the chimichurri: extra virgin avocado oil, red wine vinegar, minced garlic, fresh parsley, oregano, red pepper flakes, salt and pepper. Whisk to combine completely.
- Over medium-high heat, coat a cast iron griddle with butter or extra virgin olive oil.
- Sear the salmon fillet and halved peaches until cooked completely. Flip halfway through, about 3-4 minutes each side. Remove the salmon fillet and peaches from the cast iron griddle and set aside. Cut the grilled peaches into fourths.
- In a salad bowl, begin plating with the spring salad mix, cherry tomatoes, red onion, peaches, salmon fillet.
- Top the salad with the chimichurri mixture, and drizzle with extra virgin olive oil.
- Enjoy!
