Salmon and Roast-Peach Salad
 
Yield: 8 servings
Ingredients
  • 8 peaches, peeled, pitted, and sliced or quartered
  • 1 recipe Peach Balsamic Vinaigrette (recipe follows), divided
  • 2 (8-ounce) packages spring mix lettuces
  • 1 recipe Lapsang Souchong Salmon (recipe follows)
  • Garnish: microgreens
Instructions
  1. Preheat oven to 350°.
  2. Place peaches on a rimmed baking sheet. Brush with 1 cup Peach Balsamic Vinaigrette.
  3. Bake for 10 minutes. Set aside to cool slightly.
  4. Divide spring mix lettuce among plates. Top each serving with a salmon fillet. Divide roasted peaches among plates. Drizzle with 1 cup vinaigrette, and serve remaining 1 cup vinaigrette on the side.
  5. Garnish with microgreens, if desired.
Recipe by TeaTime Magazine at https://teatimemagazine.com/salmon-roast-peach-salad-recipe/