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Roasted Salmon Nicoise Salad

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A vibrant and nutritious salad featuring roasted salmon, fresh veggies, and flavorful pesto.

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

  1. Preheat oven to 400 degrees.
  2. Line a large baking sheet with parchment paper.
  3. Bring a large pot of water to a rolling boil.
  4. Toss the potatoes with olive oil, salt, and pepper, then spread them on the baking sheet and roast for 10 minutes.
  5. Pat the salmon dry, season with salt and pepper, and spread with pesto.
  6. After 10 minutes, move the potatoes and add the salmon to the pan, cooking for another 12-15 minutes until cooked through.
  7. Add the eggs to the boiling water and cook for 6 1/2 minutes. In the last two minutes, add the haricot verts.
  8. Drain eggs and green beans, rinse to cool, peel eggs and cut in half.
  9. Dry green beans, and toss with 1 tablespoon pesto.
  10. Add butter lettuce to a platter, drizzle with vinaigrette, and toss.
  11. Flake salmon, add to salad with potatoes, green beans, olives, cherry tomatoes, and soft-boiled eggs.
  12. Sprinkle with capers, season, and drizzle with more vinaigrette and pesto.

Notes

For best results, use high-quality ingredients and avoid overcooking the salmon.

Nutrition

Find it online: https://www.glutenfreez.com/roasted-salmon-nicoise-salad/