Teresa's Recipes
Salmon Niçoise Salad
A vibrant and nutritious Salmon Niçoise Salad, featuring fresh greens, tender salmon, hard-boiled eggs, and a zesty vinaigrette. Originating from the French city of Nice, this dish captures the essence of Mediterranean cuisine with its combination of flavors and textures.
Ingredients
- 2 (6-ounce) fillets Salmon fillets
- 4 cups Mixed salad greens
- 1 cup, halved Cherry tomatoes
- 1 cup, trimmed Green beans
- 2, peeled and quartered Hard-boiled eggs
- 1/4 cup, pitted and sliced Black olives
- 3 tablespoons Olive oil
- 1 tablespoon Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove, minced Garlic
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 2
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 450
- Fat: 28g
- Carbs: 15g
- Protein: 38g
- Sodium: 550mg
- Sugar: 3g
Instructions
- Preheat your oven to 400°F (200°C).
- Season the salmon fillets with salt and pepper. Place them on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until cooked through and flaky.
- While the salmon is baking, bring a small pot of water to a boil. Blanch the green beans for 3-4 minutes until tender-crisp, then transfer them to an ice bath to stop the cooking.
- In a large salad bowl, combine the mixed greens, cherry tomatoes, blanched green beans, and black olives.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to create the vinaigrette.
- Once the salmon is done, let it cool slightly before flaking it into large pieces.
- To serve, divide the salad among plates, topping each with flaked salmon and quarters of hard-boiled egg. Drizzle with the vinaigrette before serving.