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Halibut and Peach Salad with Lemon-Mint Vinaigrette

Photo: Brian Woodcock; Styling: Lindsey Lower
Yield Serves 4 (serving size: 2 cups salad, 1 fillet, and 1 tablespoon almonds)
You can substitute another sustainable white fish (such as tilapia or striped bass) for the halibut, and pecans or hazelnuts for the almonds.

Ingredients

  • 3 tablespoons extra-virgin olive oil, divided
  • 4 (6-ounce) halibut fillets
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon maple syrup
  • 6 cups baby spinach leaves
  • 2 medium peaches, halved and sliced
  • 1/2 English cucumber, halved lengthwise and sliced
  • 1/4 cup toasted sliced almonds

Nutrition Information

  • calories 332
  • fat 15.5 g
  • satfat 2.1 g
  • monofat 10 g
  • polyfat 2.3 g
  • protein 35 g
  • carbohydrate 15 g
  • fiber 4 g
  • cholesterol 83 mg
  • iron 2 mg
  • sodium 415 mg
  • calcium 66 mg

How to Make It

  1. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork.

  2. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, remaining 2 tablespoons oil, mint, juice, and syrup in a large bowl, stirring with a whisk. Add spinach, peaches, and cucumber; toss gently to coat. Divide spinach mixture among 4 plates; top with fish. Sprinkle with almonds.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.