Simple Recipes for Every Day
Salmon Niçoise Salad
- Serves: 6
- Prep Time: 20 min
- Cook Time: 15 min
Ingredients
Dressing
- ½ cup mayonnaise
- ¼ cup extra-virgin olive oil
- ¼ cup stone-ground mustard
- ¼ cup fresh lemon juice (from 2-3 lemons)
- 1 teaspoon dried dill
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
Salad
- 1 (1-pound) skin-on salmon fillet
- 4 Six-Minute Eggs, sliced in half
- ¼ pound green beans, trimmed
- 3 tablespoons extra-virgin olive oil
- 2-3 tablespoons capers, drained, rinsed, dried
- 6 cups spring lettuce mix
- ½ cup Greek olives, pitted
- 1 cup cherry or grape tomatoes, halved
Ingredients
Dressing
- ½ cup mayonnaise
- ¼ cup extra-virgin olive oil
- ¼ cup stone-ground mustard
- ¼ cup fresh lemon juice (from 2-3 lemons)
- 1 teaspoon dried dill
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
Salad
- 1 (1-pound) skin-on salmon fillet
- 4 Six-Minute Eggs, sliced in half
- ¼ pound green beans, trimmed
- 3 tablespoons extra-virgin olive oil
- 2-3 tablespoons capers, drained, rinsed, dried
- 6 cups spring lettuce mix
- ½ cup Greek olives, pitted
- 1 cup cherry or grape tomatoes, halved
Method
Preheat the oven to 400°F with a rack in the center position. Line a rimmed sheet pan with parchment.
Make the dressing. In a small bowl combine the mayonnaise, olive oil, mustard, lemon juice, dill, salt and pepper.
Place the salmon skin side down on prepared sheet pan. Pat dry with a paper towel. Brush the salmon with ¼ cup of dressing. Bake until the salmon easily flakes with a fork, 12 to 15 minutes.
Meanwhile, bring two small pots of water to a boil over high heat. Cook your Six Minute Eggs in one pot. In the second pot, add the green beans and cook until tender, about 3-4 minutes.
Heat the olive oil in a small skillet over medium-high heat. Once the oil is glistening, fry the capers until they burst open, about 1 minute. Using a slotted spoon, transfer to a paper towel-lined plate.
Make the salad. Place the lettuce on a large platter. Lift the salmon away from the skin and place it on top of the lettuce. Top with fried capers, green beans, eggs, olives and tomatoes.
Drizzle with the remaining dressing. Serve family style.