Traditional niçoise salad gets a makeover in this easy, one pan baked salmon salad.
Oven-roasted salmon, potatoes, beans and tomatoes are piled into a bowl and topped with cooked eggs and olives for a quick and delicious meal.
Roasting the fish results in a moist, perfectly cooked protein, like this honey chipotle salmon. Plus, it frees up the stovetop so you can cook the eggs for this salad, or other veggies to go with your dinner.
I really like this recipe for meal prepping too. It makes a great lunch for the workweek, whether you are going into the office or working from home.
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Roasted salmon salad
Traditionally, a Salade Niçoise is made with tuna, but today we’re swapping it out with salmon.
It was already late afternoon and I needed something quick, because lately, I’m struggling to come up with something new for dinner. Cooking fatigue is a real thing, trust me.
We’re watching our calories and trying to eat healthier (because of the stress baking earlier this year) and seafood is one of the things I’m trying to work into the menu more often.
One would imagine that because I live in Florida, excellent quality, fresh seafood is everywhere. Unfortunately, that isn’t the case. Lucky for me, the seafood at Sprouts is always beautiful, so that’s where I go.
The seafood is sustainably sourced, which is a big selling point for me and this salmon was already marinated – a great time-saver.
Sustainably sourced fish
What is sustainably sourced fishing? What does that mean? In a nutshell, it means the fish was sourced in a way that didn’t cause any damage or have any impact on its surrounding marine environment.
Seafood that has been raised sustainably also means that the fisheries aren’t overfishing or depleting the waters. So, go ahead, make that bourbon salmon and feel good about it.
Gather your ingredients and do a quick check to make sure you have everything.
Pull the salmon out of the fridge and let it sit on the counter for a few minutes to come to room temperature.
Not only was the fish marinated, it came with a lovely bit of compound butter on top for extra flavor.
Spread the butter evenly over the salmon and set aside.
Place the sliced potatoes cut side down on the sheet pan. Roast for 8 – 10 minutes.
Add the salmon to the sheet pan, buttered side down. Cook an additional 8 minutes.
Lastly, add the tomatoes and green beans and roast for 4 – 6 minutes.
Remove the sheet pan from the oven and let everything cool slightly before assembling the salad.
Chef Tips for baked salmon salad
Here are a couple of helpful tips and answers to frequently asked questions to help you make this salad successfully over and over.
For perfect baked salmon, roast for 12 – 14 minutes.
Each ingredient has a specific cooking time. By staggering the ingredients, or adding things at different intervals, it allows everything to finish at the same time.
Salade Niçoise is a traditional French salad with tuna, hard-boiled eggs, new potatoes, haricot vert (green beans) and niçoise olives. It is dressed with a very simple vinaigrette or olive oil.
Compound butter is simply butter with herbs, spices or citrus zest blended in to complement the food it is served with – like seafood, vegetables or steak.
A “composed salad” means that the salad is laid out nicely on a plate or platter instead of being tossed together. It’s all about presentation!
I like using wide, shallow bowls for this salad. It allows enough room for everything and it doesn’t look crowded in the bowl.
Salads don’t have to be boring and it doesn’t have to feel like “rabbit food”. This fall panzanella salad is one of our favorite meals and it is hearty and delicious.
To make this salmon salad even heartier, try adding a few spoonfuls of your favorite grain. I really like farro or quinoa in this bowl.
There you have it friends, a delicious and easy dinner that you can feel good about. Ready in about 30 minutes, it’s nutritious, and it didn’t break the bank. My job here is done.
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- 8 ounces fingerling or baby potatoes (about 6)
- 2 fillets herb butter garlic salmon from Sprout's (1 package)
- 4 ounces green beans (a small handful)
- 1 cup grape tomatoes, washed
- 1 tbsp. olive oil
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
- 2 eggs
- 6 olives, niçoise or Kalamata
- 1 head romaine lettuce, chopped and washed
- Honey Mustard Vinaigrette
- Preheat oven to 400°F/200°C/Gas Mark 6
- Bring a small pot of water to a boil and add eggs. Boil for 6 - 10 minutes, depending on how set you like your yolks. Peel and set aside.
- Line a half sheet pan with parchment paper and lightly oil paper with the olive oil.
- Season potatoes with 1/4 tsp salt and 1/8 tsp black pepper. Place cut side down on sheet pan and bake for 8 minutes.
- Carefully add salmon to hot sheet pan, buttered side down and bake for an additional 8 minutes.
- Remove sheet pan from oven, flip salmon over and add tomatoes and green beans, coating them in a bit of the olive oil from the pan. Bake for an additional 4 - 6 minutes.
- Divide chopped romaine lettuce evenly between 2 bowls.
- Slice eggs in half and place 2 halves on each salad.
- Top each salad with 1 piece of salmon, half of the potatoes, tomatoes, green beans and olives.
- Drizzle with vinaigrette and serve.
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Serving Size:1 salad
Amount Per Serving: Calories: 587Total Fat: 35gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 356mgSodium: 1400mgCarbohydrates: 33gFiber: 15gSugar: 10gProtein: 54g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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