Salmon and peach salad

Salmon and peach salad

Wholesome, nutrient-dense foods are integral to any weight management or weight loss endeavor.
Course healthy, Salad
Cuisine asian, healthy, lifestyle
Servings 1
Calories 417 kcal


For the salad

  • 2 Salmon fillets
  • 1 Corn on the cob
  • 120 g Salad leaves
  • 1 Peach sliced
  • 10 Cherry tomatoes
  • 1 tbsp Balsamic vinegar

For the marinade

  • 2 tbsp Apple cider vinegar
  • 1 tbsp Olive oil
  • 1 tbsp Tamari
  • 1 tsp Maple syrup
  • 1/2 tbsp Ground pepper


  • Combine the apple cider vinegar, olive oil, tamari, maple syrup and ground pepper to make the marinade.
  • Place the salmon skinless-side down in a flat dish and pour over the marinade. Leave it to sit in the fridge for 20-30 minutes. 
  • In the meantime, grill the corn in the oven or on a grill pan, then cool slightly and cut off the kernels, set aside. 
  • Next, preheat the oven to 400F (200c) and place the salmon on a baking tray. Cook for 8-10 minutes or until it is cooked through. 
  • Divide the salad leaves between two bowls topped with the sliced peach, tomatoes and grilled corn.
  • Lastly, top with the salmon, either the whole fillet or flaked. 
  • To serve, drizzle with balsamic vinegar and season with salt and pepper.


Key factors
  • Gluten-Free
  • Dairy Free
  • High Protein
  • Meal prep-friendly
Keyword Asian, dairyfree, guthealth, Salad

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