December 04, 2018 6 min read

Summertime is the perfect time for a fresh and healthy family meal! You don't have to feel any guilt when you indulge in this colorful masterpiece. It is a dish that will fuel your body with fresh fruits, vegetables, and heart-healthy salmon. We will help you every step of the way. Check out the tutorial video and the recipes below! 

Click the video BELOW to watch a step-by-step video on how to put this whole meal together! 

Summertime Salmon Dinner Video Transcript:

Hi there, Jess in the Rada Kitchen thanks for joining me. Today we will be putting together, from start to finish, a delicious and vibrant salmon dinner chock full of fruits and vegetables. And we’re going to start today with our Peach Caprese Salad. So let’s get our peaches sliced. I’m going to use my Heavy Duty Parer for this. Come in. There we go. And then I’m going to slice this about a fourth of an inch thick. Next up I have some fresh mozzarella and we’re just gonna mimic the slices of our peaches and do the same. This is going to look so pretty when we lay this out on a platter and then top it with some balsamic vinaigrette and a little bit of honey. Okay let's assemble our salad and I’m just gonna put this on how I would serve an individual platter here. My fresh basil of course. I’m just gonna do half that amount. So peach, mozzarella cheese, balsamic, repeat. For our dressing, just a little bit of balsamic vinegar and some fresh local honey. And some fresh cracked pepper. Super simple. You’re done.

       We are going to start on our Brussel sprouts and I’m going to start on some prosciutto that we’re going to slice up and we’re just gonna quickly fry this in a pan and this is just going to go into my hot pan. So the pound of Brussel sprouts and if you need to trim them up, just a little bit off the end will do. We’re just gonna cut these in half. We’re gonna do just a little bit of red onion here. Not even probably about a fourth of it, but I’m going to slice this so not the blossom side. Some nice thin strips, there we go. And into that pan with our prosciutto. And let’s get our Brussel sprouts down into our pan. Make sure our heats on a little above medium and give it a stir.

       So I have some dried apricots that we’re just gonna chop. About a fourth a cup. Spill some fresh squeezed orange juice. A little bit of balsamic vinegar. Not even quite a tablespoon there and then some Dijon mustard, one tablespoon. Some sea salt, one tablespoon of honey, cracked black pepper, and I’m finished this with our chopped apricots.

       We are going to make a very simple Avocado Grapefruit Salsa with some grapefruit and red onion and obviously avocado that we are going to put on top of our salmon at the end just as a garnish. So I have some avocados here. Just go ahead and halve those. These could stand to be just a little riper. A good trick to ripening avocado is toss it in a bag with some really ripe bananas, like in a brown paper bag, and they will ripen during the day. And then we’ll scoop this out after you score it. So our avocado is down in our bowl. Let’s just do a quick chop on some of that red onion we still have left over. And that’s plenty. Not even a tablespoon, maybe less, like a teaspoon. So I’m gonna do this kinda backwards with my grapefruit. I’m going to take the peel off. Look at how slick that is and then we are going to cube this so not even all of it. Looks about right. Just in some smaller sections here and then we’ll toss it right into our bowl. So grapefruit and grapefruit juice down over our avocado. To that about a tablespoon of some heart-healthy olive oil, sea salt and cracked black pepper. Toss it! And you’re good to go!

       So for the main star of our meal, we have some fresh caught salmon filets and obviously, you want one per person so however many people you’re serving. And I’m just going to season these up with some salt and pepper and then we’re going to make an apricot sriracha glaze that goes on top. So for our glaze, I’m going to do a good amount of chopped garlic and to that some apricot preserves. Fourth of a cup. And then if you’re serving more guests, this is probably for about four people. Give or take, but just you know, add a little bit more for the more people you’ll be serving obviously. And then some sriracha. I’m going to go a little heavy-handed on this because I love heat and then some red chili pepper flake. And then some freshly squeezed lemon or lime juice, whichever floats your boat. Give it a good whisk.

       My pan is nice and hot so we’re gonna go ahead and sear that salmon. Just a few minutes on each side, we don’t want to overcook it. Give our salmon a flip. I’m going to add our glaze on that salmon. And then I have some extras as well. Just in case somebody wants some sauce on the side. Very last step to our meal is our sautéed spinach so I’m putting just a little bit of olive oil down using the same pan that I just seared our salmon on. And then I’m going to toss on some spinach leaves. Just gonna rip those up a little bit so they fit. So to make this easy, some chopped garlic, sea salt, pepper, a little bit of lemon juice. And then I’m going to keep layering on my spinach and then give it a stir.

       Alright, we are ready to eat a rainbow of colors and flavors here. We have our deliciously seared salmon with that sweet and spicy sriracha apricot glaze. We’re going to put that over a bed of spinach, top it with our Avocado Grapefruit Salsa, and with that our Caprese Peach Salad. And then of course just for that salty and sweet mix, our prosciutto and Brussel sprout caramelization masterpiece so that’s going to go on the side. Well, the good thing is you don’t have to have any guilt while indulging in this delicious meal. Thank you so much for joining us today. Be sure to check us out at and subscribe to our YouTube channel to get more great, easy and healthy recipes from start to finish just like this one.

Peach Caprese Salad

This fresh salad is as easy as slicing and arranging! It will be the perfect side dish for any summer meal. 

Delicious and freshly sliced peach caprese salad


-2 Sliced Peaches

-2 Balls of Fresh Mozzarella

-Basil Leaves

-Balsamic Vinegar to Taste

-Fresh Honey to Taste

-Fresh Cracked Pepper to Taste


Slice your peaches and fresh mozzarella. Then, display with basil leaves much like a meat and cheese tray.

Finish with the balsamic vinegar, fresh honey, and cracked pepper to taste--and ENJOY! 


Carmelized Prosciutto, Apricot, and Brussels Sprouts

This dish is salty and sweet! It's the perfect opportunity to eat your greens in a delicious way! 

Carmelized Prosciutto, Apricot, and Brussel Sprouts!


-2 Slices of Prosciutto

-1 lb. of Brussels Sprouts

-1/4 of a Red Onion

-1/4 Cup Dried Apricots

-1 Tbsp Balsamic Vinegar

-Fresh Squeezed Orange Juice to Taste

-1 Tbsp Dijon Mustard

-Sea Salt to Taste

-1 Tbsp Honey

-Cracked Black Pepper to Taste


Slice your prosciutto and begin to cook. Prepare your fruits and vegetables to add to the pan with the prosciutto.

Top with dijon mustard, sea salt, fresh cracked pepper, honey, balsamic vinegar, and fresh squeezed orange juice--and ENJOY! 

Avocado and Grapefruit Salsa

Use this delectable salsa to garnish your zesty salmon! It makes the perfect pair!

Avocado and grapefruit salsa spread glazed over filets of delicious salmon


-2 Avocados

-1 tsp of Red Onion

-1/2 Grapefruit

-1 Tbsp Olive Oil

-Sea Salt to Taste

-Cracked Black Pepper to Taste


Combine your avocados, red onion, and grapefruit in a mixing bowl.

Top with olive oil, sea salt, and cracked black pepper--and ENJOY!

Summer Salmon with Apricot and Siracha Glaze

Sweet, Spicy, AND Healthy! This summer salmon recipe will make your heart happy...literally! 

Summer Salmon with Apricot and Siracha Glaze and peach caprese salad in the bottom right corner


-4-6 Salmon Filets

-Apricot and Sriracha Glaze:

-Chopped Garlic to Taste

-1/4 Cup Apricot Preserves

-Siracha To Taste

-Lemon Juice to Taste

-Bed of Spinach:

-1 Bag Spinach

-Sea Salt to Taste

-Pepper to Taste

-Garlic to Taste

-Lemon Juice to Taste


Season salmon filets with salt and pepper then sear.

For the glaze, combine chopped garlic, apricot preserves, sriracha, red chili pepper flakes and lemon juice, whisk, then top the salmon with it.

For the bed of spinach, cook spinach in the same pan as the salmon. Top with salt, pepper, garlic, and lemon juice--and ENJOY!  

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