Salmon Niçoise Salad
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
-
Total Time
40 mins
-
Servings
4 servings
-
Calories
483 kcal
-
Course
Main Course
-
Cuisine
American
Salmon Niçoise Salad
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A twist on the French classic, Salmon Niçoise Salad makes a perfect summertime dinner! Fresh sockeye salmon serves as the centerpiece of this entree salad in place of traditional tuna. Romaine lettuce, steamed green beans, baby potatoes and red onion are tossed together to create the rest of the salad, then topped with a tangy olive oil-Dijon vinaigrette. Flavorful for lunch or dinner, this Salmon Niçoise Salad sings of summertime flavors.
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Ingredients
Salad
- 1 lb. wild sockeye salmon skin on, deboned
- kosher salt and pepper to taste
- 4 cups romaine lettuce chopped
- 2 cups fresh green beans trimmed
- 4 Sprouts Organic Cage Free Eggs
- 8 Sprouts Baby Medley Potatoes
- ½ red onion diced (about ¾ cup)
Dressing
- 4 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons Sprouts Deli Dijon Mustard
- 1 tablespoon honey
- 1 ½ tablespoons freshly squeezed lemon juice freshly squeezed
- kosher salt and pepper to taste
Instructions
Make the Dressing
- In a mason jar, measure out the olive oil, red wine vinegar, dijon mustard, honey and lemon juice.
- Season with salt and pepper, then cap and shake vigorously until combined.
- Set aside for later.
Make the Salad
- Preheat the oven to 375°F. Spray a baking sheet with nonstick baking spray.
- Place the salmon skin down onto the prepared baking sheet. Season liberally with salt and pepper.
- Bake the salmon for 15-25 minutes, or until the fish has cooked through. (This step will vary based on the thickness of the fish. Ours was nearly 1” thick, so it took a little longer.)
- While the salmon bakes, steam the green beans on the stovetop or in the microwave. Set aside for later.
- Steam the baby potatoes on the stovetop or in the microwave. Set aside for later.
- Cover the eggs with 1” water in a saucepan. Place on the stovetop over high heat and bring to a boil. When the water reaches a boil, cover and remove from the heat. Let stand for 8-10 minutes, then drain and cool the eggs in ice before peeling.
- When the ingredients have all cooked and have cooled slightly, arrange the salad.
- In a large bowl, measure out the romaine, then top with the green beans, hardboiled eggs, potatoes and red onion.
- Drizzle the dressing over the salad, then add the flaked (or whole pieces) of salmon.
- Serve immediately, and enjoy!
Notes
- The salmon, eggs, green beans and potatoes can all be cooked well in advance and stored in airtight containers in the refrigerator. When you want to eat, simply warm up the salmon, green beans and potatoes, then serve with the rest of the ingredients.
Nutrition Information
Show Details
Serving
1salad
Calories
483kcal
(24%)
Carbohydrates
22g
(7%)
Protein
33g
(66%)
Fat
30g
(46%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
23g
Cholesterol
118mg
(39%)
Sodium
289mg
(12%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Serving | 1salad | |
| Calories | 483kcal | 24% |
| Carbohydrates | 22g | 7% |
| Protein | 33g | 66% |
| Fat | 30g | 46% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 23g | 135% |
| Cholesterol | 118mg | 39% |
| Sodium | 289mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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