Salmon Nicoise Salad

You can never have too many Mediterranean recipes, so give Salmon Nicoise Salad a try. This recipe makes 4 servings with 185 calories, 8g of protein, and 16g of fat each. For $1.2 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. It is brought to you by Flavor the Moments. It works best as a salad, and is done in roughly 1 hour. Head to the store and pick up olive oil, greens, herbs de provence, and a few other things to make it today. 46 people found this recipe to be tasty and satisfying. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 34%. This score is not so super. If you like this recipe, take a look at these similar recipes: Salmon Niçoise Salad, Salmon Nicoise Salad, and Salmon Salad Nicoise.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Prepare the salad:Preheat the oven to 400 degrees.Toss the potatoes and green beans with 2 tablespoons of the olive oil, salt and pepper to taste. Place on a large rimmed baking sheet and roast in the oven for 35-40 minutes.While the potatoes and green beans cook, prep the salmon. Season with salt and pepper to taste, and squeeze the juice from 1/2 a lemon over each filet. Brush each filet with 1/2 tablespoon of the remaining olive oil and let stand at room temperature. Place on the baking sheet with the potatoes and green beans during the last 15 minutes of cooking time.Place the eggs in a sauce pan and cover with water by 2 inches. Cover and bring to a boil over medium heat. Immediately remove from heat and allow to stand at room temperature for 10 minutes. Drain and immerse in cold ice water until cool (this will help with easy peeling). Peel the eggs then halve lengthwise and halve again.Prepare the dressing:Place the olive oil, lemon juice, dijon, salt and pepper in a mason jar and cover tightly. Shake vigorously until emulsified.Assemble the salad:Divide the lettuce, cherry tomatoes, olives, egg, potatoes, green beans and salmon between (4) plates. Drizzle with the desired amount of dressing, serve and enjoy!

 

Step by step:

1. Prepare the salad:Preheat the oven to 400 degrees.Toss the potatoes and green beans with 2 tablespoons of the olive oil, salt and pepper to taste.

2. Place on a large rimmed baking sheet and roast in the oven for 35-40 minutes.While the potatoes and green beans cook, prep the salmon. Season with salt and pepper to taste, and squeeze the juice from 1/2 a lemon over each filet.

3. Brush each filet with 1/2 tablespoon of the remaining olive oil and let stand at room temperature.

4. Place on the baking sheet with the potatoes and green beans during the last 15 minutes of cooking time.

5. Place the eggs in a sauce pan and cover with water by 2 inches. Cover and bring to a boil over medium heat. Immediately remove from heat and allow to stand at room temperature for 10 minutes.

Drain and immerse in cold ice water until cool (this will help with easy peeling). Peel the eggs then halve lengthwise and halve again.Prepare the dressing

1. Place the olive oil, lemon juice, dijon, salt and pepper in a mason jar and cover tightly. Shake vigorously until emulsified.Assemble the salad:Divide the lettuce, cherry tomatoes, olives, egg, potatoes, green beans and salmon between (

2. plates.

3. Drizzle with the desired amount of dressing, serve and enjoy!

Nutrition Information:

covered percent of daily need