Salmon Niçoise Salad With Balsamic Vinaigrette
Transport your taste buds to Nice, France with our Salmon Niçoise Salad with Balsamic Vinaigrette! Pronounced “nee-swahz,” this beautiful salad is packed with fresh, flavorful ingredients. Utopihen Farms pasture-raised eggs and flaky salmon provide plenty of protein, while crispy potatoes, sweet beets, green beans, asparagus, and crunchy cucumbers add color and texture. Briny olives and capers bring a savory punch, all tied together with a slightly sweet and tangy balsamic vinaigrette. Beautiful enough for entertaining but satisfying enough for a weeknight meal, this fresh and flavorful salad is anything but boring!
Prep Time
10 Mins
Cook Time
15 Mins
Serves
2
Ingredients
Salmon
- 2 Salmon Filets
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 tbsp Extra Virgin Olive Oil
Dressing
- 1/4 cup Extra Virgin Olive Oil
- 2 tbsp Balsamic Vinegar
- 1 tsp Honey
- 1 tsp Pressed Garlic
- Pinch of Pepper
Salad
- 4 cups Romaine Lettuce
- 2 large Utopihen Pasture Raised Eggs, soft boiled
- 2 Beets, cleaned and cooked
- 6 Asparagus Stalks, cooked
- 1 cup Green Beans, cleaned and steamed
- 1 cup Potatoes, halved and sautéed until golden brown
- 1/2 cup Persian Cucumber, sliced
- 1/4 cup Kalamata Olives
- 2 tbsp Capers
- Pinch of Salt
- Pinch of Pepper
Preparation
Salmon
- Heat olive oil in medium sauté pan.
- Salt and pepper your salmon filets.
- Sauté the first side until cooked to an opaque pinkish color, about 3-4 minutes. Flip and cook the second side the same way. Salmon will be perfectly sautéed when it is firm and its flesh is opaque all the way through.
Crispy Potatoes
- Heat olive oil in medium sauté pan.
- Cut your new potatoes in half and sauté them with olive oil face down so that the cut side gets golden brown and crispy.
- Flip occasionally to avoid burning as they cook.
Veggies
- Boil beets for 15-20 minutes (depending on the size of your beets) until they can easily be pierced with a fork.
- Peel beets once they are cooked and cooled.
- Steam asparagus and green beans.
- Keep veggies al dente. Steam until bright green, the outside should be softer but inside will be a little crunchy.
Dressing
- Mix all ingredients in bowl or dressing bottle. As you mix, the dressing will emulsify and thicken.
Salad
- Layer the romaine lettuce on plate or platter.
- Break up salmon and place on top of lettuce.
- Arrange layers of green beans, eggs, potatoes, cucumbers, beets, asparagus, olives and capers.
- Drizzle each salad with dressing, sprinkle with salt and pepper.
Notes:
Do your best to keep your beans and asparagus al dente, in other words with a little crunch. Mushy veggies are not a salads best friend. Simply steam each until bright green, the outside should be softer but inside will be a little crunchy.
We went with Romaine lettuce, but if you would like to try a different variety — go for it!
Enjoy all the flavors in this delicious nutrition packed Salmon Niçoise Salad with Balsamic Vinaigrette.
