Description
A vibrant and flavorful Roasted Salmon Nicoise Salad, combining fresh greens, roasted salmon, hard-boiled eggs, and aromatic pesto for a taste of summer.
Ingredients
Scale
- 1/2 lb baby potatoes, halved
- 2 tsp olive oil
- 1/4 tsp salt
- 1/4 cup pesto, divided plus more for garnish
- 2 5 oz salmon filets
- 5 hard-boiled eggs
- 1/2 lb haricot verts
- 4 oz butter lettuce
- 1/4 cup vinaigrette
- 1/3 cup pitted kalamata olives
- 1 cup halved cherry tomatoes
- 1-2 tbsp capers
Instructions
- Preheat oven to 400 degrees.
- Line a large baking sheet with parchment paper.
- Bring a large pot of water to a rolling boil.
- Toss the potatoes with olive oil, salt, and pepper.
- Spread the potatoes on the baking sheet and roast for 10 minutes.
- Pat the salmon dry, season with salt and pepper, and spread with pesto.
- After 10 minutes, move the potatoes to one side of the pan and add the salmon to the other side. Cook for another 12-15 minutes until the salmon is cooked through.
- While the salmon roasts, add eggs to boiling water and cook for 6 1/2 minutes; add haricot verts in the last two minutes.
- Drain the eggs and green beans, and cool under cold water.
- Peel the eggs and cut them in half.
- Add green beans to the bowl with potatoes and toss with pesto.
- In a large platter, add butter lettuce and drizzle with vinaigrette.
- When the salmon is done, flake it and arrange on butter lettuce with potatoes, green beans, olives, cherry tomatoes, and eggs.
- Sprinkle with capers, season, and drizzle with more vinaigrette and pesto.
Notes
For optimal flavor, serve fresh and store leftovers separately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg