Imagine a culinary masterpiece that transforms ordinary ingredients into an extraordinary French-inspired feast. This Roasted Salmon Nicoise Salad is not just a meal—it's a vibrant, flavor-packed journey that will transport your taste buds straight to the sun-drenched coastlines of the French Riviera. With perfectly roasted salmon, crispy golden potatoes, and a zesty lemon vinaigrette, this dish promises to elevate your home cooking from mundane to magnificent in just 40 minutes.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 1 lb baby potatoes, halved
- 2 cups green beans, trimmed
- 4 eggs
- 1 cup cherry tomatoes, halved
- 1/4 cup olives
- 1/4 cup olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper.
- Toss baby potatoes with 2 tablespoons olive oil, salt, and pepper. Spread them cut-side down on the baking sheet and roast for 15-20 minutes until golden and crispy.
- Meanwhile, blanch green beans in boiling salted water for 3-4 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking and preserve color.
- Place salmon fillets on a separate baking sheet. Brush with 1 tablespoon olive oil, season with salt and pepper. Roast in the same oven for 12-15 minutes until fish is opaque and flakes easily.
- Prepare hard-boiled eggs by placing them in a pot, covering with cold water, bringing to a boil, then removing from heat and letting sit covered for 10 minutes. Cool in ice water, then peel and quarter.
- For the lemon vinaigrette, whisk together remaining olive oil, lemon juice, salt, and pepper in a small bowl until emulsified.
- Arrange roasted potatoes, green beans, cherry tomatoes, olives, and quartered eggs on a large platter.
- Place roasted salmon on top of the vegetables and drizzle entire salad with lemon vinaigrette.
- Serve immediately while salmon and potatoes are still warm, enjoying the vibrant flavors of this classic Nicoise-style salad.
Tips
- Choose high-quality salmon: Look for fresh, wild-caught salmon with a bright, vibrant color for the best flavor and texture.
- Don't overcook the salmon: Watch it carefully and remove from the oven when it's just opaque to maintain its moisture and tenderness.
- Ice bath is crucial: When blanching green beans, the ice bath stops the cooking process and helps retain their bright green color and crisp texture.
- Room temperature ingredients: Let eggs and salmon sit at room temperature for 15-20 minutes before cooking for more even cooking.
- Emulsify the vinaigrette: Whisk the olive oil and lemon juice vigorously to create a smooth, well-combined dressing.
- Serve immediately: This salad is best enjoyed warm, with the salmon and potatoes fresh from the oven to maximize flavor and texture.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 20g
Protein: 35g
Fat: 25g
Saturated Fat: 5g
Cholesterol: 180mg
