Get ready to elevate your culinary skills with a mouthwatering Salmon Nicoise Salad that combines the elegance of French cuisine with the fresh, vibrant flavors of Mediterranean ingredients. This isn't just another salad – it's a gourmet experience that will transport your taste buds to the sunny coastlines of France, all while delivering a nutritious and incredibly delicious meal that's surprisingly easy to prepare.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 salmon fillets
- 4 cups mixed greens
- 1 cup green beans, trimmed
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives
- 2 hard-boiled eggs, quartered
- 1/4 cup roasted red pepper vinaigrette
- Salt and pepper to taste
Instructions
- Begin by preparing the ingredients. Rinse the salmon fillets under cold water and pat them dry with paper towels. Season both sides of the salmon fillets with salt and pepper.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Place the seasoned salmon fillets on the prepared baking sheet. Bake in the preheated oven for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- While the salmon is baking, bring a medium pot of salted water to a boil. Once boiling, add the trimmed green beans and cook for about 3-4 minutes until they are bright green and tender-crisp. Drain the green beans and immediately transfer them to a bowl of ice water to stop the cooking process. After a few minutes, drain again and set aside.
- Prepare the hard-boiled eggs. If you haven't done so already, place the eggs in a pot, cover them with cold water, and bring to a boil. Once boiling, cover the pot and remove it from the heat. Let the eggs sit for 9-12 minutes, then transfer them to an ice bath to cool. Once cooled, peel and quarter the eggs.
- In a large salad bowl, combine the mixed greens, halved cherry tomatoes, black olives, and blanched green beans. Toss gently to mix the ingredients.
- Once the salmon is finished baking, remove it from the oven and let it cool for a few minutes. Then, flake the salmon into large pieces and add it to the salad bowl.
- Drizzle the roasted red pepper vinaigrette over the salad and toss gently to coat all the ingredients evenly. Adjust seasoning with additional salt and pepper if needed.
- To serve, divide the salad among four plates. Top each serving with the quartered hard-boiled eggs. Optionally, you can garnish with additional olives or a sprinkle of fresh herbs if desired.
- Enjoy your Salmon Nicoise Salad with Roasted Red Pepper Vinaigrette as a refreshing and nutritious meal!
Tips
- Choose High-Quality Salmon: Select fresh, wild-caught salmon for the best flavor and texture. Look for fillets with a bright, uniform color and minimal browning.
- Perfect Salmon Cooking Technique: To avoid overcooking, remove the salmon from the oven when it's just barely opaque in the center. The residual heat will continue cooking it slightly.
- Green Bean Perfection: The ice bath is crucial for maintaining the bright green color and crisp texture of your green beans. Don't skip this step!
- Egg Preparation Hack: For easy-to-peel hard-boiled eggs, use eggs that are a few days old and add a splash of vinegar to the boiling water.
- Vinaigrette Pro Tip: If you're short on time, you can use a store-bought roasted red pepper vinaigrette, but homemade always tastes better!
- Make-Ahead Friendly: Prepare components like the salmon, green beans, and eggs in advance to make assembly quick and easy.
- Customize Your Salad: Feel free to add additional ingredients like capers, red onions, or swap out ingredients based on your preference or what's available.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 12g
Protein: 30g
Fat: 24g
Saturated Fat: 5g
Cholesterol: 180mg
