Description
Sweet grilled peaches, tender air-fried salmon, crisp greens, creamy feta, toasted pistachios and fresh basil come together in this colorful summer salad. A bright Honey Lemon Shallot Vinaigrette balances the sweet, savory, creamy and crunchy elements for an elegant meal that is still easy enough for a weeknight dinner.
Ingredients
Honey Lemon Shallot Vinaigrette
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey
2 teaspoons Dijon mustard
1 tablespoon finely minced shallot
1 tablespoon finely chopped fresh basil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Salad
2 salmon fillets, about 4 - 5 ounces each
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 firm-ripe peaches, halved and pitted
3 cups butter lettuce, torn
2 cups baby arugula
3/4 cup English cucumber, quartered
1/4 cup thinly sliced red onion
3 tablespoons crumbled feta cheese
2 tablespoons toasted pistachios, roughly chopped
1/4 cup torn fresh basil leaves
Instructions
- Whisk together the olive oil, lemon juice, honey, Dijon mustard, shallot, basil, salt, and pepper in a small bowl until well combined. Refrigerate until ready to serve.
- Preheat the air fryer to 390°F.
- Lightly brush the salmon with olive oil and season with salt and pepper.
- Arrange the salmon in the air fryer basket and cook for 6–8 minutes, or until it flakes easily with a fork. Transfer to a plate and let rest for 5 minutes.
- While the salmon cooks, heat a grill pan over medium-high heat. Lightly brush the cut sides of the peaches with olive oil and grill them cut-side down for 2–3 minutes, or until lightly caramelized with grill marks. Allow the peaches to cool slightly, then slice each half into wedges.
- Arrange the butter lettuce and arugula on a large serving platter or divide between two dinner plates.
- Top with the cucumber, red onion, grilled peaches, feta, toasted pistachios, and torn basil.
- Break the salmon into large pieces and arrange over the salad.
- Drizzle with the Honey Lemon Shallot Vinaigrette just before serving and serve the remaining dressing on the side.
Notes
Use peaches that are ripe but still slightly firm so they hold their shape on the grill. Grilling enhances their natural sweetness and adds a subtle smoky flavor that pairs beautifully with the salmon.
Toast the pistachios for a few minutes in a dry skillet over medium heat until fragrant. Allow them to cool before adding them to the salad for the best flavor and crunch.
Dress the salad just before serving to keep the greens crisp and the feta from becoming overly soft.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Air Fryer, Grill
- Cuisine: American