This late summer salmon with peaches and olives bursts with flavor from the peaches, tomatoes, olives and feta cheese. It makes for a delicious center piece in late summer, when peaches are perfectly ripe and are just waiting to be part of the main course.
When peach season rolls around, small farm stands from nearby states pop up around our town and I always get a box or two. To me, the arrival of the peaches also means that we are approaching the end of summer in Montana. This dish is a wonderful play on sweet and salty flavors. Olives and feta cheese hold their own on the salty side. The peaches are a perfectly sweet pairing and a little sweet tartness from the tomatoes rounds out the flavor profile. Serve this with a rice pilaf or a crunchy salad of cucumbers, radishes, apples and fennel.
Step by step instructions for Late Summer Salmon with Peaches and Olives
Gather all ingredients: stone ground mustard, apple cider vinegar, extra virgin olive oil, garlic, raw honey, thyme, tarragon, fine sea salt and black pepper along with....
...a peach, olives and grape or cherry tomatoes...
...and a side of salmon
Whisk together the dressing ingredients
Toss the tomatoes, olives and peaches with the prepared dressing
Place the salmon filet onto a parchment lined baking sheet, sprinkle with 1/2 tsp fine sea salt, spread the tomato and olive mixture on top and transfer to the oven.
Prior to serving, sprinkle the salmon with crumbled feta, if using.
Late Summer Salmon with Peaches and Olives
This late summer salmon with peaches and olives is a delicious and easy way to prepare a summer meal that takes advantage of late summer's beautiful peach harvest and comes together quickly for a no fuss dinner.
4
servings20
minutes25
minutesKeep the screen of your device on
Ingredients
1 salmon fillet, skin on (approx. 1.5-2 lbs), pin bones removed
1 cup (5 oz) cherry or grape tomatoes, halved
1 cup (5 oz) pitted Olives (I like Kalamata and Castelvetrano)
1 large peach (sliced 1/8 to 1/4 inch thick)*
1/2 tsp fine sea salt
- For the dressing
1 Tbsp stone ground mustard
2 Tbsp apple cider vinegar
1/4 cup extra virgin olive oil
2 cloves garlic, minced
1 Tbsp raw honey
1 tsp fresh thyme leaves
1 tsp finely chopped fresh tarragon leaves
1/2 tsp fine sea salt
a few cracks of freshly ground black pepper
- Optional
2 oz crumbled feta cheese
Directions
- Preheat your oven to 350F. Place a rack in the center of your oven. Line a baking sheet with parchment paper and place the salmon fillet on the baking sheet, skin side down. Evenly sprinkle with ½ tsp fine sea salt.
- In a medium size bowl, whisk together the dressing ingredients.
- Cut the tomatoes in half and add them to the dressing bowl, along with the olives and peach slices. Stir to evenly coat your olives, tomatoes and peaches and then pour the contents of the bowl over the salmon.
- Transfer the baking sheet to the oven and roast the salmon for 20-25 minutes or until cooked through (check for internal texture and/or temperature - the salmon should be opaque and flake easily with a fork; aim for 130F for well-done, or 125F for medium-well).**
- Remove the salmon from the oven. If using, sprinkle with the crumbled feta cheese. Carefully slide a knife, fork or flat spatula between the filet and skin to remove the skin before serving. Enjoy!
Notes
- *You can always substitute nectarines or even plums, depending on availability. I always encourage trying different seasonal ingredients in my recipes!
- **The USDA recommends cooking salmon to 145F for food safety, but many cooks prefer lower temperatures for better texture.
