Salmon Niçoise Salad

This bright Niçoise inspired salad had lemon roasted salmon with potatoes, green beans, olives and a super flavorful vinaigrette. Perfect for lunch!

Ingredients

Salmon

• 1 pound salmon 
• 1/4 cup Meyer Lemon Fused Extra Virgin Olive Oil
• 1/4 cup coarse grain mustard
• 2 cloves garlic, grated
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 lemon, zested and juiced

Salad

• 1 pound baby potatoes
• 4 cups green beans, trimmed
• 1 cup olives (Nicoise or Castelvetrano)
• 4 eggs, hard boiled, peeled and sliced in half 
• 1 bunch curly endive, chopped
• 1 bunch bibb lettuce, chopped
• 1/4 cup Champagne Wine Vinegar
• 1 teaspoon dijon mustard
• 1 tablespoon capers
• 1/2 cup Koroneiki Greek Extra Virgin Olive Oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Heat the oven to 425 degrees
2. In a small bowl, mix the lemon olive oil, coarse mustard, garlic, lemon zest and juice, and salt and pepper together. Place the salmon on a parchment lined baking sheet and brush with the marinade.  Marinade for the salmon 15 minutes, then roast in the oven for 15 minutes until just cooked through. Set aside to let cool.
   
3. While the salmon cooks, add the potatoes to a large pot and cover with water. Bring to a boil and cook the potatoes for about 15 minutes until they are tender. In the last couple minutes of cooking add the green beans to the boiling water and cook for 2 minutes. Drain the green beans and potatoes and let cool for a few minutes. When the potatoes are cool, slice in half.
4. Make the dressing by combining the champagne vinegar, dijon mustard, capers, olive oil and a pinch of salt and pepper. 
5. To assemble the salad, place the lettuce on a platter. Top with potatoes, green beans, eggs, olives and pieces of salmon. Drizzle with the dressing and serve.

Note: To hard boil eggs, I add the eggs to a pot and cover with about an inch of water. Bring the water to a boil, then remove from heat and cover for 10 minutes before putting in an ice bath.

Takes 45 minutes

Serves 2-4