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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
- Salmon fillets
- 2 (6-ounce) fillets
- Mixed salad greens
- 4 cups
- Cherry tomatoes
- 1 cup, halved
- Green beans
- 1 cup, trimmed
- Hard-boiled eggs
- 2, peeled and quartered
- Black olives
- 1/4 cup, pitted and sliced
- Olive oil
- 3 tablespoons
- Red wine vinegar
- 1 tablespoon
- Dijon mustard
- 1 teaspoon
- Garlic
- 1 clove, minced
- Salt
- to taste
- Black pepper
- to taste
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.
Dietary Information
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
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