Roasted Salmon Nicoise Salad

Name: Roasted Salmon Nicoise Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 people
Ingredients: 1/2 lb baby potatoes, halved; 2 tsp EVOO; 1/4 tsp salt; 1/4 cup pesto, divided plus more for garnish; 2 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

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Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 people
Calories
334 kcal
Course
Main Course, Salad
Cuisine
American

Roasted Salmon Nicoise Salad

Amy Matthews

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

1/2 lb baby potatoes, halved
2 tsp EVOO
1/4 tsp salt
1/4 cup pesto, divided plus more for garnish
2 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

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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 2 teaspoons olive oil and 1/4 teaspoon salt, and dash of pepper. Spread on the prepared baking sheet. Roast for 10 minutes.
While the potatoes roast, pat the salmon dry. Season with salt and pepper. Spread each filet with 1 tablespoon pesto. After 10 minutes, pull the potatoes out, toss them and then move them to one side of the pan and add the salmon to the other side of the pan. Cook another 12-15 minutes until salmon is cooked through and potatoes are golden brown and crisp.
After you put the salmon in the oven, add the eggs to the boiling water. Cook for 6 1/2 minutes.
When there are two minutes left on the eggs, add the green beans to the same pot with the eggs. When the two minutes is up. gently drain the eggs and green beans in a colander. Rinse under cold water to stop the cooking process. Peel the eggs and cut in half. Dry the green beans off with a paper towel and add to the bowl you tossed the potatoes in. Add 1 tablespoon pesto. Toss to coat. Set aside.
Add the butter lettuce to a large platter or salad bowl. Drizzle with a few tablespoons (to your taste) of vinaigrette. Toss to coat. Make sure you don't add too much dressing or the leaves will become soggy.
When the salmon comes out of the oven, use a fork to flake it into large pieces. Add the potatoes back to the same bowl you used earlier for the potatoes and green bean and toss with another tablespoon of pesto.
Arrange the salmon on top of the butter lettuce, followed by the potatoes. Nestle the green beans in as well as the olives and tomatoes. Fill in with the soft-boiled eggs. Sprinkle everything with capers. Season the surface with salt and pepper and then drizzle with more vinaigrette and pesto.

Notes

For us, 2.5 ounces of salmon per person is perfect, but if you need more, you can easily roast four 5-ounce filets. You'll need two extra tablespoons of pesto,

Nutrition Information

Show Details

Serving 1serving Calories 334kcal (17%) Carbohydrates 19g (6%) Protein 12g (24%) Fat 24g (37%) Saturated Fat 5g (25%) Polyunsaturated Fat 5g Monounsaturated Fat 8g Cholesterol 235mg (78%) Sodium 611mg (25%) Potassium 595mg (17%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 2198IU (44%) Vitamin C 28mg (31%) Calcium 105mg (11%) Iron 3mg (17%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 334 kcal

% Daily Value*

Serving	1serving
Calories	334kcal	17%
Carbohydrates	19g	6%
Protein	12g	24%
Fat	24g	37%
Saturated Fat	5g	25%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	8g	40%
Cholesterol	235mg	78%
Sodium	611mg	25%
Potassium	595mg	13%
Fiber	4g	16%
Sugar	5g	10%
Vitamin A	2198IU	44%
Vitamin C	28mg	31%
Calcium	105mg	11%
Iron	3mg	17%