Mince the garlic, then whisk together all the balsamic dressing ingredients.

Add half of the dressing to the salmon to marinate - save the rest for the salad.

Refrigerate the salmon for 15 minutes, or as long as you have.

Preheat oven to 350°F for the pine nuts.

Chop the zucchini and asparagus and add to a bowl. Spray with a little olive oil, salt, and pepper and mix.

Slice the peaches and tomatoes and add to a large bowl with the fresh basil.

Add the pine nuts to the oven and toast for 5 minutes - watch closely, they burn fast!

Add the toasted pine nuts to the salad.

Heat a greased grill to medium-high heat (add a grill pan for the veggies if you have one).

Add the veggies to the grill pan and the salmon skin-side down directly on the grill.

Close the grill and cook for 7 minutes.

Flip the salmon and cook flesh-side down for a few more minutes, until charred on top and cooked to your liking.

Remove the salmon and veggies from the grill.

Add the reserved dressing to the salad and mix together.

Add a spoonful of burrata to each serving plate, then top with the salad, salmon, and veggies.

Drizzle with any extra dressing and basil. ENJOY !!!