The combination of flavours in this salmon & nectarine salad is the perfect lunch or light dinner this Spring-Summer season. This year’s stone fruit is amazing!  Paired perfectly with protein rich salmon, delicate salad greens, fresh mint and the crunch of toasted walnuts.

From a nutritionist’s perspective this salad provides a good balance of protein (from salmon and walnuts), healthy fats (from salmon, extra virgin olive oil and walnuts) and whole food carbohydrates (from the sweet nectarines). You can learn how to make delicious and balanced, easy recipe like this salmon & nectarine salad in my Online Program, Nourish From The Inside out.

This recipe celebrates whole food ingredients. It is also gluten free and dairy free friendly, with no added sugar. I used Kumbia nectarines to make this salad, grown by Australian family farmers.

This would also be a fantastic salad for entertaining! One I know your guests would love. Pour over the salad dressing just prior to serving to keep it fresh.

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Salmon & Nectarine Salad

Sweet nectarines, protein rich salmon, delicate greens & toasted walnuts. Finished with an amazing healthy dressing. Gluten free friendly recipe.

Course Dinner, lunch

Keyword Dairy Free, Egg Free, Gluten Free, Refined Sugar Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Ingredients

• 2 salmon fillets
• 4 cups mixed delicate salad greens (rocket, arugula)
• 4 nectarines (ripe) quartered
• 1/4 cup mint leaves chopped
• 1/4 red onion thinly sliced

Salad Dressing

• 1/4 cup extra virgin olive oil
• 1 tsp lemon juice
• 1 tsp mustard

• 1/2 cup walnuts toasted

Instructions

• In a frying pan grill peaches on each side until caramelised grill marks appear. Set aside. 
• Add 1 tbsp olive oil to a hot frying pan. Cook salmon until edges crisp and cooked through. Alternatively use hot smoked salmon, pre-cooked.
• Make salad dressing by combining olive oil, lemon juice & mustard. 
• On a salad serving platter, spread across mixed leafy greens and mint. Sprinkle over red onion. 
• Flake salmon through salad and arrange char grilled peaches. 
• Pour over dressing and top with wants just before serving. 

Notes

• To save time use hot smoked salmon.
• As an alternative dressing use a drizzle of extra virgin olive oil and balsamic vinegar.

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This recipe was custom created by nutritionist and recipe developer Casey-Lee Lyons for Divine Fruits.