Lemon Pepper Salmon with Peach Salad
Zesty lemon pepper salmon served with a simple and fresh balsamic peach salad. You guys won’t believe how easy this recipe is to make, yet so full of flavor. It’s the perfect summer meal when you don’t want to stand over the stove, and takes only 10 minutes of prep time.
The salmon fillets are seasoned generously with cracked black pepper, salt, lemon juice, lemon zest and olive oil. They’re baked on the top rack then broiled at the end to get the ultimate crisp yet flakey texture, then topped with a delicious peach salad made with juicy yellow peaches, tomatoes, basil and balsamic.
These types of recipes are my absolute favorite during the warmer months. The salmon is so easy and versatile, it pairs well with just about any side dish.
Here are a few serving suggestions to make this a full meal-
- Pearl Couscous with Roasted Vegetables & Chickpeas
- Honey Mustard Smashed Potatoes
- Burrata Tortellini Salad
- Cabbage Salad with Honey Mint Vinaigrette
Ingredients you’ll need for lemon pepper salmon
For the salmon
- Salmon fillets
- Cracked black pepper
- Salt
- Lemon zest and juice
- Olive oil
Tomato peach salad
- Tomatoes- tomatoes on the vine, or roma tomatoes
- Peaches- yellow peaches are ideal, especially if they’re semi-soft and ripe
- Basil
- Balsamic Glaze
- Olive oil
- Lemon juice
- Salt & pepper
Lemon Pepper Salmon
The lemon pepper salmon is so simple and flavorful, it’s going to become one of your salmon staples for an easy weeknight dinner.
You’ll simply season the salmon with olive oil, lemon juice, lemon zest, salt and tons of cracked black pepper, then bake it on the top rack of your oven until browned and crisp. The salmon should flake easily with a fork, and will be crisp and zesty.
Tomato Peach Salad
The simple side salad is full of summer favorites like sweet peaches, juicy tomatoes and fresh basil. To make the salad, slice the tomatoes and peaches into wedges, then toss them with the chopped basil, olive oil, lemon juice, balsamic and salt & pepper.
Make sure to use ripened yellow peaches for the best texture and flavor for the salad. It’s the perfect sweet topping to pair with the tangy lemon pepper salmon.
Alternative baking options
You can bake, air-fry or grill the salmon on a pan, depending on preference.
- To bake– bake on 400 F on the top rack of the oven for about 8-10 minutes, then broil at the end for 1 minutes. For larger and thicker fillets, add 2-3 minutes to bake time
- To air-fry– air-fry the salmon fillets on 400 F for about 8 minutes total
- To grill– heat a grill pan or skillet on medium heat and add in olive oil. Grill each side of the salmon for about 4 minutes.
This is one of those recipes that will easily be on our dinner rotation for the foreseeable future. It packs in all of the right flavors and textures, plus the whole family enjoyed it- a win win!
Serve with:
Pearl Couscous Salad with Cauliflower and Leeks
Lemon & Herb Smashed Potatoes
Lentil Salad with Lemon Vinaigrette
Lemon Pepper Salmon with Peach Salad
Ingredients
- 4 salmon fillets 4 oz each
- Juice from 1 lemon
- 1 tbsp lemon zest
- 1/2 tsp salt
- 1 tsp cracked black pepper, or coarse black pepper
- 2 tbsp olive oil
Tomato Peach Salad
- 2 yellow peaches
- 3 tomatoes on the vine or roma tomatoes
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- Juice from 1/2 lemon
- 2 tbsp balsamic glaze or substitute 1 tbsp balsamic vinegar + 1 tsp honey
- Salt to taste
Directions
- Preheat the oven to 400 F
- Season the salmon fillets with the salt and black pepper. Top with two tbsp of olive oil, juice from 1 lemon and 1 tbsp of lemon zest. Bake the salmon on the top rack for 10 minutes for smaller pieces, or 12-15 minutes for larger, thick pieces. Set under the broiler for 1 minute at the end to crisp.
- While the salmon bakes, prepare the peach salad. Slice the stems off of the tomatoes and cut them into wedges.
- Slice the peaches in half, remove the pit and slice into wedges. Add the peaches and tomatoes to a bowl with the chopped basil, balsamic, olive oil, lemon juice and salt.
- Once the salmon is ready, serve warm topped with the salad.
I made this the other night using an airfryer, and it came out absolutely perfect! I will certainly be making this dish again before the end of peach season.
I’m so happy you enjoyed it!