“Smoky” Salmon With Grilled Peach & Tomato

• 6 tablespoons olive oil divided
• 6 ounces wild salmon pieces of, like sockeye
• salt
• 1 peach pitted and cut into 8 wedges
• 1 heirloom tomatoes sliced
• 1 cup heirloom cherry tomatoes halved if large
• 1 tablespoon fresh oregano chopped
• 1 tablespoon fresh chives chopped
• 2 tablespoons basil chiffonade fresh
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon smoked paprika
• 1 tablespoon shallot minced
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 3 tablespoons white balsamic vinegar
• 1 cup microgreens optional

1. Preheat oven to 400 and grill (or grill pan) to high heat.
2. Brush peaches with 1 teaspoon of olive oil.
3. Grill for 1.5 minutes per side (or until grill marks appear).
4. Cool.
5. Combine with tomatoes and shallot, basil, chives, 1 tablespoon olive oil, lemon juice, zest, salt and pepper.
6. In a bowl, whisk together mustard, vinegar, remaining oil, oregano, smoked paprika, salt and pepper.
7. Arrange salmon, skin side down, on a lined baking dish
8. Season with 2 tablespoons olive oil, salt and pepper
9. Roast for 8-10 minutes depending on thickness of filet and desired doneness
10. Serve Salmon over the tomato and peach salad. Spoon 1 tablespoon of dressing onto the salmon and top with microgreens.

olive oil, salmon, salt, tomatoes, heirloom cherry tomatoes, oregano, chives, basil chiffonade, dijon mustard, paprika, shallot, lemon zest, lemon juice, white balsamic vinegar, microgreens optional

Taken from www.yummly.com/recipe/Smoky-Salmon-with-Grilled-Peach-_-Tomato--1275290 (may not work)