Halibut and Peach Salad with Lemon-Mint Vinaigrette
"You can substitute another sustainable white fish (such as tilapia or striped bass) for the halibut, and pecans or hazelnuts for the almonds...."
INGREDIENTS
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3 tablespoons extra-virgin olive oil, divided
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4 (6-ounce) halibut fillets
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1/2 teaspoon kosher salt, divided
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1/2 teaspoon freshly ground black pepper, divided
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2 tablespoons chopped fresh mint
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2 tablespoons fresh lemon juice
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1 teaspoon maple syrup
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6 cups baby spinach leaves
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2 medium peaches, halved and sliced
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1/2 English cucumber, halved lengthwise and sliced
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1/4 cup toasted sliced almonds
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