Summer’s still roarin’ along, and so are peaches, my dears.
Happy Tuesday, folks! I’m kinda getting caught with my pants down considering how fast summer is flitting by. Sure, we’ve a couple months left, but I don’t feel that my volume of recipes containing peaches or tomatoes is sufficient to say I’ve beaten them down to the point that ya’ll are sick of my shit.
Which, honestly, you might be already anyway. Your loss.
If you’re still here after that decidedly self-deprecating first paragraph, you’re sweet. And so is this Sheet Pan BBQ Peach Salmon with Hot Peach Vinaigrette. Bits of several flavor profiles grace this gorgeous summery sheet pan: smoky barbecue seasoning, tender umami salmon, sweet sizzling peaches, and a zippy vinaigrette to pour overtop your portion.
(Oh, and asparagus to make your whiz stink.)
We’ve got a beautiful, functional, delectable meal prep in 30 minutes, or an easy entertaining dish to pass around to your late-summer dinner parties. No one will know the ease with which you put the arrangement together. Unless you tell them.
PEAAAAACHES PEACHES PEACHES
Side note: I was most disappointed in The Super Mario Galaxy Movie due to the lack of Jack Black’s serenading vocals. Fucken criminal.
Alright, Kellie, focus. We start out here with a bunch of asparagus. Be sure to trim off the rough ends – I usually slice about 1-2 inches depending on how gnarly the bits look – then toss the spears with olive oil, salt, and pepper. Spread onto a baking sheet either lined with parchment or greased lightly with oil, and roast at 425 degrees for about 5 minutes.
Tip: If you like your salmon on the well-done side, think 15 minutes or so of baking time, you probably don’t need to pre-bake the asparagus. I like a tender filet so a bit of solo time for the veggies works well for my palate.
Next, give your salmon and good pat down with lots of paper towels. Grab a little bowl – if you’re me, too small a bowl for the job because I have spatial awareness issues – and mix together your seasonings. We’re using my classic barbecue blend of dark brown sugar, smoked paprika, chipotle chili powder, garlic and onion powders, and salt and pepper.
Rub the salmon thoroughly with your spice blend.
Pull your asparagus from the oven and push to one side of the baking sheet. Arrange your salmon on the opposite side. Slice up a few peaches into wedges, about 8 per peach, and speckle overtop your other ingredients. I like to shake a little salt and pepper over each slice.
Roast everything for 10-12 minutes, or longer, as I mentioned above. IF YOU DID NOT USE PARCHMENT, feel free to broil your fish for a couple minutes at the end of cook time to caramelize the whole shebang a skosh.
The finishing touch: a nice little drizzle of hot peach vinaigrette. If you don’t have hot honey around, I wrote in my formula in the “Notes” section of the recipe card for your convenience. If you do have some, bravo! You learned well, young grasshoppers.
Combine a touch of said hot honey with olive oil, white balsamic or champaign vinegar (apple cider vinegar works well too), peach puree, minced garlic, dried oregano, salt and pepper.
Tip #2: For the peach puree, I just blitz a can of drained peaches in water in my food processor. You can use leftover puree for a wide variety of shit, including a batch of Peach Beach Punch or a Peach Bourbon Sour.
Dish out your salmon, asparagus, and peach slices, and drizzle with plenty of the peach vinaigrette. Leftover dressing will keep, sealed, in the fridge for up to a week, and is great on summery plates like my Smashed Hot Honey Cucumber Watermelon Salad.
Serving tip: Pair up this pan with a light side like roasted broccoli, or my Raspberry Kale Salad. Swap out the poppyseed dressing for the peach vinaigrette! For dessert, keep it light with No Churn Key Lime Pie Ice Cream.
Leftovers? Meal prep this salmon for the whole workweek! It tastes great and keeps well for up to 5 days.
Enjoy, friends!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Salmon is the sheet:
Sheet Pan Pecan Crusted Hot Honey Mustard Salmon
Sheet Pan Coffee Rubbed Salmon and Butter Potatoes
Sheet Pan Farmhouse Salmon Roast
Sheet Pan BBQ Caesar Salmon and Potatoes
sheet pan bbq peach salmon with hot peach vinaigrette
Ingredients
- 1 lb asparagus, woody ends trimmed
- 1 1/2 lb salmon
- 1 tbsp dark brown sugar
- 2 tsp smoked paprika
- 1 tsp chipotle chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3 peaches, sliced into 8 pieces
- fresh basil, for serving
hot peach vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup white balsamic or champaign vinegar
- 2 tbsp peach puree
- 1 tbsp hot honey (see note)
- 2 cloves garlic, minced
- 1/2 tsp dried oregano
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment or grease lightly with oil.
- Toss the asparagus with 1 tablespoon olive oil and a pinch of salt and pepper. Spread onto the baking sheet and roast alone for 5 minutes.
- Pat the salmon filets very dry with paper towels. In a small towel, toss together the brown sugar, smoked paprika, chipotle chili powder, garlic and onion powders, and a pinch each of salt and pepper.
- Pull the sheet pan with the asparagus out of the oven and push the veggies to one side. Lay out the salmon filets, then arrange the peaches around the blank spaces of the pan. Roast an additional 10-12 minutes until salmon is done to your likeness. If you did not use parchment, you can broil the fish for the final 2-3 minutes to get a nice crisp.
- For the vinaigrette: In a jar or bowl, shake or whisk together the oil, vinegar, peach puree, hot honey, garlic, oregano, and a pinch each of salt and pepper. Taste and adjust seasonings as needed.
- Divide the salmon, asparagus, and peaches onto plates. Drizzle with the vinaigrette. Serve with fresh basil, steamed rice, or potato/pasta salad, as desired!
