This simple to make Salmon Nicoise Salad is fantastic for a light dinner or lunch. Loaded with fresh veggies and oven roasted salmon.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Dinner, lunch, Salad
Cuisine: French
Keyword: nicoise salad
Servings: 4servings
Calories: 383kcal
Author: Kellie
Cost: $15
Equipment
1 baking sheet
Ingredients
4Salmon Filetsapproximately 4 ounces each
1 1/2cupsfresh french green beans
1cupfresh wax beans
6cupsbaby arugula
1 1/2cupsroasted potatoes
1/2cupassorted olives
1/2cupthinly sliced radish
1cupthinly sliced English cucumber
1cupgrape tomatoes
3hard boiled eggscut in half
1/4cupfinely minced roasted red pepper
2tablespoonsapple cider vinegar
1teaspoonminced garlic
1/2teaspoondried thyme
1/2cupextra virgin olive oil
Kosher salt and fresh ground pepper
Instructions
Preheat oven to 350 degrees.
Drizzle each salmon filet with 1/2 tablespoon olive oil and season with salt and pepper on both sides. Arrange on a baking sheet lined with parchment .Transfer the baking sheet to the oven and bake for 10-15 minutes or until the salmon flakes easily with a fork.
Fill a large bowl with ice water and set aside.
While the fish is cooking, bring a large pot of salted water to a boil. Add the beans and cook for 1 minute. Immediately remove to the bowl filled with ice water to stop the cooking process. Drain the beans and set aside.
Spread the arugula on a large platter or place in a salad bowl. Top with the potatoes, green beans, olives, radish, tomatoes,cucumber and egg. Set aside.
In a small bowl, whisk together the roasted red pepper, cider vinegar, garlic, thyme and olive oil. Season with salt and pepper, to taste.
Toss the salad with the dressing.
Remove the salmon from the parchment pouches and place on top of the salad.
Serve immediately.
Notes
Salmon can be roasted up to 24 hours in advance. Store in an airtight container in the refrigerator until ready to use. Heat in the oven or serve at room temperature. Salmon can also be grilled for the salad. Simple season as directed and grill over medium heat for 4-5 minutes. Carefully flip the salmon over and grill for an additional 4-5 minutes or until the salmon is easily flaked with a fork.