How To Make Warm Salmon Niçoise
Salads are great for integrating your daily dose of healthy greens into your meals. Check out these salad recipes to throw together a salad that’s not only healthy, but also delicious as well!
Serves:
Ingredients
- 4 salmon fillets (about 6 oz each)
- 1 lb baby potatoes, halved
- 8 oz green beans, trimmed
- 1 cup cherry tomatoes, halved
- 1/4 cup Niçoise olives
- 4 hard-boiled eggs, peeled and halved
- 1/4 cup chopped fresh parsley
- Salt and pepper, to taste
- For the Lemon Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
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Preheat the oven to 400°F (200°C). Season the salmon fillets with salt and pepper, then place them on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the salmon flakes easily with a fork.
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While the salmon is cooking, bring a large pot of salted water to a boil. Add the halved baby potatoes and cook for 8-10 minutes, or until tender. Using a slotted spoon, remove the potatoes from the pot and set aside.
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In the same pot of boiling water, blanch the green beans for 2-3 minutes. Drain and transfer to a bowl of ice water to stop the cooking process. Once cooled, drain again.
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In a small bowl, whisk together the ingredients for the lemon vinaigrette – olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper.
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In a large bowl, combine the cooked potatoes, blanched green beans, cherry tomatoes, Niçoise olives, and chopped parsley. Toss with the lemon vinaigrette until well coated.
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To serve, divide the salad mixture among 4 plates. Top each plate with a salmon fillet and two halves of hard-boiled egg. Season with additional salt and pepper if desired.
Nutrition
- Calories : 390kcal
- Total Fat : 18g
- Saturated Fat : 3g
- Cholesterol : 179mg
- Sodium : 466mg
- Total Carbohydrates : 28g
- Dietary Fiber : 4g
- Sugar : 4g
- Protein : 32g
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