Salmon and Peach Salad

Salad with a Fruity Twist.
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Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Course: Main Course, Salad
Cuisine: Continental
Keyword: Dairy Free, Gluten Free, High Protein, Main Course, Salad
Servings: 2 Servings
Calories: 416kcal


For the marinade:

  • 2 tbsp Apple cider vinegar
  • 1 tbsp Olive Oil
  • 1 tbsp Tamari
  • 1 tsp Maple Syrup
  • 1/2 tsp Ground Pepper

For the salad:

  • 2 Salmon Fillets (140g each)
  • 1 Cob Corn (Cooked)
  • 120 grams Salad Leaves
  • 1 Peach (Sliced)
  • 10 Cherry Tomatoes (Halved)
  • 1 tbsp Balsamic Vinegar


  • 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, 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, top 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.


Calories: 416kcal | Carbohydrates: 21g | Protein: 33g | Fat: 25g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 612mg | Potassium: 1405mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1494IU | Vitamin C: 41mg | Calcium: 38mg | Iron: 3mg