Green Goddess Salmon with Peach Salad

A vibrant and refreshing dish, Green Goddess Salmon with Peach Salad combines the richness of seared salmon with the zesty flavours of a herb-infused yogurt sauce and the sweetness of ripe peaches. This meal is perfect for warm weather dining, offering a delightful balance of textures and tastes.

Why You’ll Love This Recipe

This recipe stands out for its harmonious blend of flavours and simplicity. The creamy Green Goddess sauce, made with fresh herbs and Greek yogurt, complements the succulent salmon, while the peach salad adds a sweet and tangy contrast. It’s a wholesome meal that’s both satisfying and light, making it ideal for lunch or dinner.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Seared Salmon:

• 4 (6 oz) skin-on salmon fillets
• Kosher salt
• Cooking oil

For the Green Goddess Sauce:

• 1 cup packed spinach
• 1 cup packed fresh basil
• ½ cup packed fresh dill
• 2 cloves garlic, roughly chopped
• 1 cup Greek yogurt
• ¼ cup olive oil
• 1 tsp lemon zest
• ¼ cup freshly squeezed lemon juice
• 1 tbsp water
• ½ tsp kosher salt

For the Peach Salad:

• 2 ripe peaches, diced
• 1 medium English cucumber, diced
• 1 shallot, very thinly sliced
• ¼ cup red wine vinegar
• ¼ cup olive oil
• 1 tbsp honey
• ¼ cup fresh basil, torn
• 1 tbsp chopped fresh dill
• Kosher salt and freshly cracked black pepper, to taste

Directions

1. Prepare the Salmon: Pat the salmon fillets dry and let them sit at room temperature for about 20 minutes. Season with a pinch of kosher salt.
2. Make the Green Goddess Sauce: In a food processor, combine spinach, basil, dill, and garlic. Pulse to combine. Add Greek yogurt, olive oil, lemon zest, lemon juice, water, and salt. Blend until smooth, scraping down the sides as needed. Refrigerate until ready to use.
3. Prepare the Peach Salad: In a mixing bowl, combine diced peaches, cucumber, and sliced shallot. Add red wine vinegar, olive oil, and honey; toss to combine. Stir in torn basil and chopped dill. Season with salt and pepper to taste. Let the salad marinate at room temperature for 20 minutes.
4. Cook the Salmon: Heat a 12-inch stainless steel pan over medium heat and add enough cooking oil to coat the bottom. Once the oil is hot, place the salmon skin-side down into the pan. Sear for about 5 minutes until the skin is crisp and releases easily. Flip the salmon and cook for an additional 3-4 minutes, or until it reaches your desired doneness.
5. Assemble the Dish: Serve the seared salmon fillets with a generous drizzle of Green Goddess sauce and a side of the marinated peach salad.

Servings and Timing

• Servings: 4
• Preparation Time: 20 minutes
• Cooking Time: 10 minutes
• Total Time: 30 minutes

Variations

• Grilled Salmon: For a smoky flavour, grill the salmon instead of pan-searing.
• Alternate Fruits: Substitute peaches with nectarines or mangoes for a different twist.
• Herb Variations: Experiment with other fresh herbs like parsley or tarragon in the Green Goddess sauce.
• Spicy Kick: Add a pinch of red pepper flakes to the sauce for a subtle heat.

Storage/Reheating

• Storage: Store leftover salmon and salad separately in airtight containers in the refrigerator for up to 2 days.
• Reheating: Reheat the salmon gently in a skillet over low heat or in the microwave at 50% power to prevent drying out. The salad is best enjoyed fresh and is not recommended for reheating.

FAQs

What is Green Goddess sauce?

Green Goddess sauce is a creamy dressing made with fresh herbs, garlic, lemon juice, and a creamy base like yogurt or mayonnaise. It’s known for its vibrant green colour and fresh, tangy flavour.

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon. Ensure it’s fully thawed and patted dry before cooking to achieve a crispy skin.

What can I serve with this dish?

This dish pairs well with roasted potatoes, rice, or a light grain salad to make a more substantial meal.

Can I make the Green Goddess sauce ahead of time?

Absolutely. The sauce can be made up to 2 days in advance and stored in the refrigerator in an airtight container.

Is there a dairy-free alternative for the sauce?

Yes, you can substitute the Greek yogurt with a dairy-free yogurt alternative to make the sauce dairy-free.

How do I know when the salmon is cooked?

Salmon is cooked when it flakes easily with a fork and has an internal temperature of 145°F (63°C).

Can I grill the peaches for the salad?

Grilling the peaches adds a smoky sweetness to the salad and is a delightful variation.

What type of cucumber is best for the salad?

English cucumbers are ideal due to their thin skin and minimal seeds, but regular cucumbers can also be used.

Can I use dried herbs in the sauce?

Fresh herbs are recommended for the best flavour and colour, but if unavailable, dried herbs can be used in smaller quantities.

Is this recipe suitable for meal prep?

While the components can be prepared ahead, it’s best to assemble the salad and cook the salmon just before serving for optimal freshness.

Conclusion

Green Goddess Salmon with Peach Salad is a delightful combination of rich, savoury salmon, a creamy herbaceous sauce, and a sweet-tangy fruit salad. It’s a versatile dish that’s perfect for summer dining, offering a balance of flavours and textures that are sure to impress. Whether you’re hosting a dinner party or enjoying a weeknight meal, this recipe brings freshness and elegance to the table.

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