Description
A vibrant and flavor-packed roasted salmon nicoise salad that captures the essence of Mediterranean cuisine.
Ingredients
Scale
- 1/2 lb baby potatoes, halved
- 2 tsp olive oil
- 1/4 tsp salt
- 1/4 cup pesto, divided plus more for garnish
- 2 5 oz salmon filets
- 5 hard-boiled eggs
- 1/2 lb haricot verts
- 4 oz butter lettuce
- 1/4 cup vinaigrette
- 1/3 cup pitted kalamata olives
- 1 cup halved cherry tomatoes
- 1-2 tbsp capers
Instructions
- Preheat oven to 400 degrees.
- Line a large baking sheet with parchment paper.
- Bring a large pot of water to a rolling boil.
- Toss the potatoes with 2 teaspoons olive oil, 1/4 teaspoon salt, and a dash of pepper.
- Spread the potatoes on the prepared baking sheet.
- Roast for 10 minutes.
- While the potatoes roast, pat the salmon dry.
- Season the salmon with salt and pepper.
- Spread each filet with 1 tablespoon pesto.
- After 10 minutes, pull the potatoes out, toss them, and move them to one side of the pan.
- Add the salmon to the other side of the pan.
- Cook another 12-15 minutes until the salmon is cooked through and the potatoes are golden brown and crisp.
- After adding the salmon to the oven, add the eggs to the boiling water.
- Cook the eggs for 6 1/2 minutes.
- When there are two minutes left on the eggs, add the haricot verts (green beans) to the same pot.
- When the two minutes are up, gently drain the eggs and green beans in a colander.
- Rinse under cold water to stop the cooking process.
- Peel the eggs and cut them in half.
- Dry the green beans with a paper towel and add them to the bowl with the potatoes.
- Add 1 tablespoon pesto to the green beans and toss to coat. Set aside.
- Add the butter lettuce to a large platter or salad bowl.
- Drizzle with a few tablespoons of vinaigrette (to your taste) and toss to coat.
- Make sure you don’t add too much dressing or the leaves will become soggy.
- When the salmon comes out of the oven, flake it into large pieces with a fork.
- Add the potatoes back to the bowl and toss with another tablespoon of pesto.
- Arrange the salmon on top of the butter lettuce, followed by the potatoes.
- Nestle the green beans, olives, and cherry tomatoes in as well.
- Fill in with the soft-boiled eggs.
- Sprinkle everything with capers.
- Season the surface with salt and pepper and then drizzle with more vinaigrette and pesto.
Notes
Use seasonal vegetables for the best flavor. Prepare ingredients in advance for quicker assembly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 220mg