A fresh, healthy, and absolutely delicious summer dinner: green goddess salmon with peach salad. Simply seared salmon topped with a tangy, herby green goddess yogurt sauce and served with a sweet and refreshing salad alongside. All you need to do is add on some potatoes or rice and you’ve got an easy summer meal any night of the week.
green goddess salmon – the details
This green goddess salmon is SO light and refreshing…perfect for a hot summer night when you want a meal that leaves you feeling satisfied, yet rejuvenated.
There’s essentially three steps to this recipe – make the green goddess sauce, throw together the peach salad, and sear the salmon. Put it all together and DONE.
The green goddess recipe is my go-to that I use as a dressing in this summer garden salad. It’s full of herbs, lots of lemon, garlic, yogurt, and spinach to make it even more vibrant. It’s nice and creamy, with a zippy flavor that works really well with the rich salmon.
For the peach salad, you’ll combine crisp cucumbers, sweet ripe peaches (which are so delicious at their peak right now), a sliced shallot, red wine vinegar, olive oil, honey, and herbs. Let this sit for just 20 minutes or so for the flavors to meld. It’s bright, tangy, slightly sweet, and the perfect seasonal side for the fish.
When cooking salmon, I rarely vary my method. I like to season it simply with salt and sear it until crisp and golden in a stainless steel pan. I prefer all the flavor in a salmon dish to come from the sauce or toppings…so that’s exactly what’s happening here.
This green goddess salmon works great on a weeknight, but would also make for a lovely dinner party main. You could keep things simple with a side of roasted potatoes or rice, or maybe make this warm farro salad alongside for something a little more interesting.
If you’re looking for more summer seafood recipes, here are a few to try:Print
Green Goddess Salmon with Peach Salad
seared salmon topped with a green goddess sauce and served with a zippy peach & cucumber salad
- 4 (6 oz) skin-on salmon portions
- kosher salt
- cooking oil
- 1 cup packed spinach
- 1 cup packed fresh basil
- ½ cup packed fresh dill
- 2 cloves garlic, roughly chopped
- 1 cup greek yogurt
- ¼ cup olive oil
- 1 tsp lemon zest
- ¼ cup freshly squeezed lemon juice
- 1 tbsp water
- ½ kosher salt
- 2 ripe peaches, diced
- 1 medium english cucumber, diced
- 1 shallot, very thinly sliced
- ¼ cup red wine vinegar
- ¼ cup olive oil
- 1 tbsp honey
- ¼ cup fresh basil, torn
- 1 tbsp chopped fresh dill
- kosher salt & freshly cracked black pepper
- Pat the salmon dry and let sit at room temperature for about 20 minutes.
- For the green goddess, combine the spinach, basil, dill, and garlic in a food processor. Pulse to combine. Blend in the greek yogurt, olive oil, lemon zest, lemon juice, water, and salt until smooth, scraping down the sides of the bowl as needed. Refrigerate until ready to serve.
- For the peach salad, add the peaches, cucumber, shallot, red wine vinegar, olive oil, and honey to a mixing bowl. Toss well to combine. Stir in the basil and dill. Season with salt and black pepper to taste. Let marinate at room temperature for 20 minutes.
- Heat a 12” stainless steel pan over medium heat. Add enough oil to just coat the bottom of the pan. Season the salmon with a pinch of salt. Once the oil is hot (it will shimmer), carefully place the salmon skin-side down into the oil. Sear for about 5 minutes, or until the skin is crisp and easily releases from the pan. Flip the salmon over and finish cooking on the other side, about 3-4 minutes longer, or until cooked to your desired doneness.
- Serve the salmon with the green goddess drizzled over top and the peach salad alongside.