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Prep
10m
Cook
15m
Total
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Cook the Salmon:
1.
Pat salmon dry and season with salt and pepper.
2 Salmon fillet
Salt
Black pepper
2.
Heat olive oil in a skillet over medium heat. Place salmon skin-side down and cook 3–4 minutes per side, until just cooked through. You can also air fry your salmon if you wish instead.
1 tsp Olive oil
Make the Peach Glaze:
1.
In a saucepan, add diced peaches, brown sugar, vinegar, Dijon, garlic, chili flakes, and salt.
2 Peach
2 tbsp Brown sugar
1 tbsp Apple cider vinegar
1 tsp Dijon mustard
1 Garlic clove
1/2 tsp Chili flakes
1 pinch Salt
2.
Cook over medium heat 8–10 minutes, stirring often, until peaches break down and sauce becomes thick and jammy.
Glaze & Finish:
1.
Add your salmon to the pan and brush peach glaze generously over salmon during the last 1–2 minutes of cooking.
2.
Reserve extra glaze for serving.
Serve:
1.
Plate salmon with a spoonful of peach glaze, garnish with basil or parsley, and serve alongside green veggies or a rice pilaf for a colorful plate.
Fresh basil
Steamed green beans
For
2
M
I
For the Glaze:
2
Peach, ripe, peeled & diced
2
tbsp
Brown sugar, or coconut sugar
1
tbsp
Apple cider vinegar, or rice vinegar
1
tsp
Dijon mustard
1
Garlic clove, minced
1/2
tsp
Chili flakes, optional, for heat
1
pinch
Salt
For the Salmon:
2
Salmon fillet, 5–6 oz each
1
tsp
Olive oil
Salt, to taste
Black pepper, to taste
Garnish & Sides (optional):
Fresh basil, or parsley
Steamed green beans, or roasted asparagus for color
Per Serving
Calories
360kcal
Fat
14g
Carbs
22g
Protein
34g
Fibre
2g
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Made it?
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Prep
10m
Cook
15m
Total
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Cook the Salmon:
1.
Pat salmon dry and season with salt and pepper.
2 Salmon fillet
Salt
Black pepper
2.
Heat olive oil in a skillet over medium heat. Place salmon skin-side down and cook 3–4 minutes per side, until just cooked through. You can also air fry your salmon if you wish instead.
1 tsp Olive oil
Make the Peach Glaze:
1.
In a saucepan, add diced peaches, brown sugar, vinegar, Dijon, garlic, chili flakes, and salt.
2 Peach
2 tbsp Brown sugar
1 tbsp Apple cider vinegar
1 tsp Dijon mustard
1 Garlic clove
1/2 tsp Chili flakes
1 pinch Salt
2.
Cook over medium heat 8–10 minutes, stirring often, until peaches break down and sauce becomes thick and jammy.
Glaze & Finish:
1.
Add your salmon to the pan and brush peach glaze generously over salmon during the last 1–2 minutes of cooking.
2.
Reserve extra glaze for serving.
Serve:
1.
Plate salmon with a spoonful of peach glaze, garnish with basil or parsley, and serve alongside green veggies or a rice pilaf for a colorful plate.
Fresh basil
Steamed green beans
For
2
M
I
For the Glaze:
2
Peach, ripe, peeled & diced
2
tbsp
Brown sugar, or coconut sugar
1
tbsp
Apple cider vinegar, or rice vinegar
1
tsp
Dijon mustard
1
Garlic clove, minced
1/2
tsp
Chili flakes, optional, for heat
1
pinch
Salt
For the Salmon:
2
Salmon fillet, 5–6 oz each
1
tsp
Olive oil
Salt, to taste
Black pepper, to taste
Garnish & Sides (optional):
Fresh basil, or parsley
Steamed green beans, or roasted asparagus for color
Per Serving
Calories
360kcal
Fat
14g
Carbs
22g
Protein
34g
Fibre
2g
Only visible to you
Made it?
Cancel
