Grilled Rosemary Salmon
Peach-and-Bacon Salad
Ingredients
- 2 salmon fillets
- 2 tsp olive oil
- ½ tsp dried rosemary, crushed
- ⅛ tsp salt
- ⅛ tsp pepper
Instructions
- Preheat grill to medium-high heat.
- Brush salmon with oil, and sprinkle with rosemary, salt and pepper.
- Grill, covered with grill lid, 4 to 5 minutes per side or until fish flakes with a fork.
Side Dish Ingredients
- 1 peach, peeled and halved
- 2½ Tbsp extra virgin olive oil
- 2 tsp honey
- 1 Tbsp fresh lemon juice
- ½ tsp Dijon mustard
- 1 clove garlic, minced
- 3 cups spring mix
- 2 slices bacon, cooked and crumbled
Side Dish Instructions
- Preheat grill to medium-high heat. Brush peach with 1½ tsp oil and honey.
- Grill 2 minutes per side; slice.
- Whisk together lemon juice, mustard, garlic and 2 Tbsp oil in a bowl. Add spring mix and peach slices, and toss.
- Season with salt and pepper to taste. Sprinkle with bacon.
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