Salmon Niçoise Salad
Pan-seared salmon over a classic Provençal salad of new potatoes, green beans, hard-boiled egg, olives, cherry tomatoes and anchovy-Dijon vinaigrette. The summer lunch with serious dinner credentials.
30 minEasy~423 kcal / servingFrench
Contains fishContains eggs
Nutrition
423 kcal
Calories
33 g
Protein
39 g
Carbs
15 g
Fat
Estimated, per serving
Good to know
Contains fishContains eggs
Ingredients · per serving
- 250 g Salmon fillet (skinless)
- 1 medium Lemon
- 2 tbsp Fresh parsley
- to taste Black pepper
- 1 clove Garlic
- 50 g Kalamata olives
- 5 tbsp Olive oil
- 2 large Egg
- 2 tbsp Red wine vinegar
- 150 g Green beans
- 150 g Cherry tomatoes
- 80 g Mixed salad leaves
- 1 tsp Dijon mustard
- to taste Salt
- 250 g New potatoes
- 2 fillets Anchovy fillets
Instructions
- Halve the new potatoes. Boil in salted water 10-12 min until knife-tender.
- Bring a second small pot of water to a gentle boil. Lower in the eggs. Cook 7 minutes for jammy yolks. Lift into iced water, peel.
- Trim the green beans. Add to the boiling potato water for the last 3 minutes. Drain everything together, refresh under cold water.
- Make the vinaigrette: whisk red wine vinegar, Dijon mustard, minced garlic, minced anchovy (optional), olive oil, salt and pepper.
- Pat the salmon fillets dry. Season with salt and pepper. Heat 1 tbsp olive oil in a non-stick pan over medium-high heat. Lay salmon skin-side down, cook 4 minutes until crispy. Flip, 2 min more. Off the heat.
- Build the salad: arrange the boiled potatoes, green beans, halved cherry tomatoes, olives, halved hard-boiled eggs and a handful of mixed leaves on a large plate or shallow bowl.
- Lay the salmon (skin-side up to stay crisp) on top. Drizzle the vinaigrette generously over the whole thing. Scatter chopped parsley and a lemon wedge.
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