Salmon With Stone Fruit And Parmesan Salad Recipe

Name: Salmon With Stone Fruit And Parmesan Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Stone Fruit and Parmesan Salad; 2 Small Donut Peaches; 1 cup Cherry Tomatoes; 1 tablespoon Italian Basil; 1 teaspoon Purple Basil; 1/4 cup Olive Oil; 1 teaspoon Yuzu Juice; 3 tablespoons Rice Wine Vinegar; pinch Sea Salt; Ground Pepper to taste; Shaved Parmesan or Vegan Equivalent; 1 teaspoon Apricot Preserves (I make my own); Salmon; 2 Salmon Steaks; Tablespoon Olive Oil; 1 cup Microgreens

Servings: persons

Stone Fruit and Parmesan Salad
2 Small Donut Peaches
1 cup Cherry Tomatoes
1 tablespoon Italian Basil
1 teaspoon Purple Basil
1/4 cup Olive Oil
1 teaspoon Yuzu Juice
3 tablespoons Rice Wine Vinegar
pinch Sea Salt
Ground Pepper to taste
Shaved Parmesan or Vegan Equivalent
1 teaspoon Apricot Preserves (I make my own)
Salmon
2 Salmon Steaks
Tablespoon Olive Oil
1 cup Microgreens

1
Slice the peaches and grill or sear in a hot pan. A minute or two on each side until the surface is slightly caremelized.
2
Slice the tomatoes in half and place in a bowl.
3
Add the grilled peaches, the olive oil, yuzu, vinegar, salt, pepper and apricot preserves.
4
Coarsely chop the basil and add to the bowl. Mix and set aside.
5
Seer the salmon in a hot pan for a few seconds then add 1 Tbsp of olive oil. Cook for about 4 minutes lowering the heat before flipping it skin side down. Cook for another 4-5 minutes or until it is cooked to your personal preferance.
6
Create a bed of microgreens and playe the salmon on top. Dress with the salad and then shave some parmesan on top.

282

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 16 ingredients. The key ingredients include: Stone Fruit and Parmesan Salad, 2 Small Donut Peaches, 1 cup Cherry Tomatoes, 1 tablespoon Italian Basil, and more.

Yes, Salmon With Stone Fruit And Parmesan Salad 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!

Salmon With Stone Fruit And Parmesan Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions