Salmon Nicoise Salad

Salmon Nicoise Salad

Savory salmon is combined with roasted potatoes, crisp green beans and briny olives. Topped with a tangy vinaigrette makes this recipe a winner.
0 from 0 votes
Print Pin Rate
Course: Main Course, Salad
Cuisine: American, French
Keyword: beans, fall, fish, French, Olive, potato, Recipes, salad, Salmon, Simple Recipes, Tomato, vegetables
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 people
Calories: 531kcal
Author: Two Chef Mission

Equipment

  • Cutting Board
  • Chef Knife
  • Sheet Tray
  • Saute Pan
  • Mixing bowl
  • Whisk

Ingredients

  • 10 oz Salmon
  • 1 bag Salad Greens
  • 1 each Potato diced
  • 4 oz Green Beans thawed
  • 1 oz Olives chopped
  • 1 each Tomato diced
  • 1 clove Garlic minced
  • 1 oz Red Wine Vinegar
  • 2 oz Olive Oil
  • 1/2 Tbsp Honey
  • 1/2 Tbsp Dijon Mustard
  • 1 Tbsp Parsley chopped
  • 2 Tbsp Thyme chopped
  • Salt as needed
  • Pepper as needed
US Customary – Metric

Instructions

  • Preheat the oven to 375 F. Toss the potatoes with oil, salt, pepper, and 1/2 the thyme. Roast in the oven about 15 minutes until tender. Let cool after pulling out of the oven.
  • Season the salmon with salt and pepper. Sear the salmon on each side 2-3 minutes in a pan with 1 Tbs oil. Cook until your preferred doneness.
  • Blend together the vinegar, dijon, olives, garlic, honey, thyme, parsley, oil, salt and pepper.
  • Toss salad greens with the tomato, potatoes, and green beans.
  • Dress greens and serve with salmon on top.
  • Enjoy!

Nutrition

Calories: 531kcal | Carbohydrates: 13g | Protein: 31g | Fat: 40g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 348mg | Potassium: 956mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1649IU | Vitamin C: 34mg | Calcium: 81mg | Iron: 4mg

Leave a Reply