Ingredients
- Salmon fillets – 2 (about 6 oz each, Fresh or frozen)
- Baby potatoes – 1 pound (Yukon Gold or fingerlings recommended)
- Green beans – 8 oz (trimmed)
- Cherry tomatoes – 1 cup (halved)
- Kalamata olives – 1/3 cup (pitted)
- Hard-boiled eggs – 2 large (quartered)
- Fresh herbs (parsley and/or basil) – 2 tbsp (chopped)
- Dijon mustard – 1 tsp (for the dressing)
- Fresh lemon juice – 2 tbsp (to taste)
- Extra virgin olive oil – 3 tbsp (high-quality preferred)
- Garlic – 1 clove (minced)
Instructions
- Boil or steam the baby potatoes until tender, about 10-15 minutes. Drain and let cool before cutting them into halves.
- Blanch the green beans in boiling water for 3-4 minutes, then transfer them to an ice bath to stop the cooking process.
- Cook the salmon fillets in a skillet over medium heat for about 4-6 minutes per side, or until cooked through.
- Whisk together the Dijon mustard, fresh lemon juice, olive oil, and minced garlic until combined for the dressing.
- Combine the potatoes, green beans, cherry tomatoes, kalamata olives, quartered hard-boiled eggs, and fresh herbs in a large bowl.
- Add the cooked salmon fillets and drizzle with the dressing.
- Toss gently to combine and serve immediately.
Notes
For extra flavor, consider adding capers. Use fresh salmon for best results and let the salad sit for a few minutes after dressing to meld flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling, Blanching, Sautéing
- Cuisine: Mediterranean
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 34g
- Cholesterol: 180mg
Keywords: salmon salad, Mediterranean salad, healthy salad, Niçoise salad, quick salad