sheet pan bbq peach salmon with hot peach vinaigrette
A no-fuss dinner that's just damn peachy.
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!
Notes
*Hot honey: To make the hot honey: in a microwave-safe jar or glass, combine 1/2 cup honey, 1/4 cup hot sauce, 1 teaspoon cayenne pepper, 1/2 teaspoon each garlic and onion powder, and 1/4 teaspoon red pepper flakes. Heat 1 minute on high. Stir, then zap an additional 20-30 seconds until the granules dissolve. Leftover hot honey will keep up to 2 weeks in the fridge.