Roasted Salmon Nicoise Salad

Course Main Course, Salad

Cuisine American

Keyword nicoise salad, salmon nicoise salad, salmo salad

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 334kcal

Author Nicole

Cost $30

Equipment

sheet pan

Ingredients

1/2 lb baby potatoes, halved
2 tsp evoo
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 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