If you are looking for a beautiful dish that will be sure to impress or if you're simply looking for a healthy option to keep in your fridge for the week, this is your recipe. This dish comes from France and the Niçoise comes from the style of cooking in the region of Nice.
The main components of this dish include salmon, boiled eggs, haricots (or green beans), olives, and capers.There is definitely a ton of different variations you can take with this salad, so feel free to add or remove ingredients as you see fit.
Prep Time: 20 Mins
Cook Time: 35 mins
Servings: 6-8 Servings
2-4 Salmon Filets (depending on how many you're cooking for)
2 cups green beans
Small bag of fingerling potatoes
1 cup heirloom tomatoes
1 cup shaved carrot ribbons
8 garlic cloves (roasted)
1/4 cup fresh dill
1/4 cup fresh mint
Arugula or Endives for the base
Handful of kalamata olives
Handful of capers
Recommended seasonings: garlic powder, onion powder, lemon pepper, dried parsley, dried oregano, dried thyme, salt & pepper
1/2 cup olive oil
1/4 cup red wine vinaigrette
Preheat oven to 400
Get started on your lemony-garlic vinaigrette
Halve the potatoes, drizzle with olive oil and add about 1 tsp each of all the seasonings. Add potatoes to a sheet pan and let cook for 15 mins.
While the potatoes cook, prep your salmon and green beans. Make sure you clean and snap your green beans then do the similar seasoning and olive oil situation for the beans. I add 8 halves garlic cloves to the mix so that they get a nice crisp roast with the green beans.
For the salmon, drizzle a little bit of the vinaigrette and fresh pepper then top with sliced lemons.
After the potatoes have roasted for 15 mins flip them, then add back to oven. At that same time add the green beans and salmon to the oven and cook for an additional 20 mins.
Bring water to a boil with 6 eggs, once this is at a boil then turn down the heat to medium low for 6 mins. This will give you the perfect combo of dry-jammy egg. Peel and halve these for the salad.
Create a leafy green mix for the base of your salad. I use arugula, dill, and mint to give this a nice flavor. Halve your cherry tomatoes, and create carrot ribbons by using a peeler.
Once your veggies and salmon are ready, remove from the oven and let cool before adding to your leafy mix. I like to add a few slices of butter to the green beans and potatoes while they're still hot to give them a nice buttery flavor, but not necessary. I also like to separate my salmon filets into smaller bites before adding to the salad.
After your veggies and salmon have cooled slightly, start to add to your salad.
After you have added the salmon, boiled eggs, green beans, potatoes, carrots, and tomatoes. Top with olives and capers, add lemon slices, and sprinkle with fresh dill.
When you are ready to eat drizzle your lemony-garlic vinaigrette on top.