Baked Salmon Niçoise Salad
Traditional niçoise salad gets a makeover in this easy, one pan baked salmon salad.
Servings: 2
Calories: 587kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1salad | Calories: 587kcal | Carbohydrates: 33g | Protein: 54g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 27g | Cholesterol: 356mg | Sodium: 1400mg | Fiber: 15g | Sugar: 10g