Roasted Salmon with Peach Arugula Salad
Makes 6 servings
2 pounds whole salmon fillet, skin-on
1 teaspoon kosher salt
½ teaspoon coarse-ground pepper
1 lemon, thinly sliced
5 tablespoons unsalted butter, melted and cooled
1 tablespoon honey
1 tablespoon fresh lemon juice
2 cloves garlic, minced
1 teaspoon chopped fresh thyme leaves
1 teaspoon dried oregano
¼ cup white balsamic vinegar
1 tablespoon water
1 tablespoon honey
1 teaspoon Dijon mustard
¼ cup light olive oil
5 ounces baby arugula, pre-washed
2 medium peaches, diced
½ small red onion, thinly sliced
½ cup dried cherries
⅓ cup feta cheese
¼ cup roasted pistachios, roughly chopped
Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with foil and grease with cooking spray, leaving several inches of overhang on both long ends to make a foil packet. Lay lemon slices in an even layer down the center of the foil.
Remove the salmon from the refrigerator and place it on top of the lemon slices. Season the salmon with salt and pepper. Allow the fish to come to room temperature while the oven preheats, about 15 minutes.
Whisk the butter, honey, lemon juice, garlic, thyme, and oregano in a small bowl. Pour the butter mixture over the salmon. Bring the two long sides of the foil together and fold them down a few times to close the top of your packet. Bake until the salmon is cooked through and opaque, about 20 minutes. Carefully open the foil package to uncover the salmon completely.
Set the oven to broil. Heat the salmon until slightly golden, about 3 minutes. Let the salmon rest for 5 minutes.
Meanwhile, whisk the vinegar, water, honey, mustard, salt, and pepper, to taste, in a medium bowl. Slowly whisk in the oil until emulsified. Add the arugula, peaches, onion, cherries, feta, and pistachios to a large bowl. Pour in half the vinaigrette and toss to coat. Season to taste with salt and pepper. Reserve remaining dressing for serving.
Place the salmon on a platter and top with the arugula salad. Serve immediately with the reserved dressing.