Halibut And Peach Salad With Lemon-Mint Vinaigrette

Name: Halibut And Peach Salad With Lemon-Mint Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil, divided; 4 (6-ounce) halibut fillets; 1/2 teaspoon kosher salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 2 tablespoons chopped fresh mint; 2 tablespoons fresh lemon juice; 1 teaspoon maple syrup; 6 cups baby spinach leaves; 2 medium peaches, halved and sliced; 1/2 English cucumber, halved lengthwise and sliced; 1/4 cup toasted sliced almonds

Servings: persons

3 tablespoons extra-virgin olive oil, divided
4 (6-ounce) halibut fillets
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons chopped fresh mint
2 tablespoons fresh lemon juice
1 teaspoon maple syrup
6 cups baby spinach leaves
2 medium peaches, halved and sliced
1/2 English cucumber, halved lengthwise and sliced
1/4 cup toasted sliced almonds

1
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork.
2
Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, remaining 2 tablespoons oil, mint, juice, and syrup in a large bowl, stirring with a whisk. Add spinach, peaches, and cucumber; toss gently to coat. Divide spinach mixture among 4 plates; top with fish. Sprinkle with almonds.
3
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169

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, divided, 4 (6-ounce) halibut fillets, 1/2 teaspoon kosher salt, divided, 1/2 teaspoon freshly ground black pepper, divided, and more.

Yes, Halibut And Peach Salad With Lemon-Mint Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!