Dijon Tilapia With Peach Zucchini Salsa

The subtle flavors of Dijon and basil on light tilapia, paired with a vibrant sweet but savory fresh peach zucchini salsa. A healthy, palate-pleasing gluten-free and paleo dinner entree.




  1. For the salsa: Roughly chop all the fruit and veggies and add to a food processor along with the spices and herbs. Pulse until you get a salsa texture and set aside.
  2. For the Tilapia: Preheat the oven to 375°F.
  3. Line a baking sheet with a greased piece of foil and lay out each tilapia fillet.
  4. Coat and rub in 1 tsp of dijon and 1/4 tsp of dried basil and parsley to each fillet.
  5. Bake the tilapia for 12-14 minutes, until done.
  6. Remove, and top with salsa as desired.