Ingredients:

  • 1 lb salmon fillet, skinless and cubed into 1-inch pieces
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 2 medium peaches, pitted and sliced into wedges
  • 4 cups baby arugula or mixed spring greens
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp capers, drained
  • 1/3 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 clove garlic, minced
  • 2 tbsp fresh cilantro, finely chopped
  • 1 tsp honey
  • 1/4 tsp red pepper flakes

Instructions:

  1. Whisk together the olive oil, red wine vinegar, garlic, cilantro, honey, and red pepper flakes in a jar until emulsified.
  2. In a large salad bowl, combine the arugula, red onion, parsley, and capers; set aside.
  3. Heat 1 tbsp of olive oil in a skillet over medium-high heat until shimmering. Season salmon cubes with salt, pepper, and garlic powder.
  4. Add salmon to the pan and sear for 2–3 minutes per side until a golden-brown crust forms and the fish flakes easily. Remove salmon and set aside on a plate.
  5. In the same pan, add peach wedges for 1–2 minutes per side until charred lines appear.
  6. Allow the salmon and peaches to rest for 3 minutes to prevent wilting the greens.
  7. Drizzle half the chimichurri dressing over the greens and toss gently.
  8. Top the salad with the warm salmon and grilled peaches, then drizzle the remaining dressing over the top before serving.