Salmon Niçoise Salad with Balsamic Vinaigrette
Salmon Niçoise Salad with Balsamic Vinaigrette - Perfectly sautéed salmon filets, crispy potatoes, protein-rich eggs, olives, capers and veggies make for a nutrition packed salad.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Course Dinner, Lunch, Salad
Cuisine American, French
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
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.
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:
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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.
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We went with Romaine lettuce, but if you would like to try a different variety — go for it!
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Enjoy all the flavors in this delicious nutrition packed Salmon Niçoise Salad with Balsamic Vinaigrette.