Salmon Niçoise Salad

A twist on the French classic, Salmon Niçoise Salad makes a perfect summertime dinner! Fresh sockeye salmon serves as the centerpiece of this entree salad in place of traditional tuna. Romaine lettuce, steamed green beans, baby potatoes and red onion are tossed together to create the rest of the salad, then topped with a tangy olive oil-Dijon vinaigrette. Flavorful for lunch or dinner, this Salmon Niçoise Salad sings of summertime flavors.

Prep Time 25

Cook Time 15

Total Time 40

Servings servings

Calories 483kcal

Ingredients

Salad

1 lb. wild sockeye salmon skin on, deboned
Kosher salt and pepper to taste
4 cups romaine lettuce chopped
2 cups fresh green beans trimmed
4 Sprouts Organic Cage Free Eggs
8 Sprouts Baby Medley Potatoes
½ red onion diced (about ¾ cup)

Dressing

4 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons Sprouts Deli Dijon Mustard
1 tablespoon honey
1 ½ tablespoons freshly squeezed lemon juice freshly squeezed
Kosher salt and pepper to taste

Instructions

Make the Dressing

In a mason jar, measure out the olive oil, red wine vinegar, dijon mustard, honey and lemon juice.
Season with salt and pepper, then cap and shake vigorously until combined.
Set aside for later.

Make the Salad

Preheat the oven to 375°F. Spray a baking sheet with nonstick baking spray.
Place the salmon skin down onto the prepared baking sheet. Season liberally with salt and pepper.
Bake the salmon for 15-25 minutes, or until the fish has cooked through. (This step will vary based on the thickness of the fish. Ours was nearly 1” thick, so it took a little longer.)
While the salmon bakes, steam the green beans on the stovetop or in the microwave. Set aside for later.
Steam the baby potatoes on the stovetop or in the microwave. Set aside for later.
Cover the eggs with 1” water in a saucepan. Place on the stovetop over high heat and bring to a boil. When the water reaches a boil, cover and remove from the heat. Let stand for 8-10 minutes, then drain and cool the eggs in ice before peeling.
When the ingredients have all cooked and have cooled slightly, arrange the salad.
In a large bowl, measure out the romaine, then top with the green beans, hardboiled eggs, potatoes and red onion.
Drizzle the dressing over the salad, then add the flaked (or whole pieces) of salmon.
Serve immediately, and enjoy!

Notes

The salmon, eggs, green beans and potatoes can all be cooked well in advance and stored in airtight containers in the refrigerator. When you want to eat, simply warm up the salmon, green beans and potatoes, then serve with the rest of the ingredients.

Nutrition