Your six ingredients are:
New Potatoes | French Beans | Salmon Fillets | Baby-Gem Lettuce | Tomatoes | Vinaigrette
When it’s warm, you want something light and refreshing for dinner. This Salmon Nicoise Salad ticks both those boxes and the salmon is a nice alternative to the more traditional tuna. Plus, while experts sometimes suggest that tuna should be limited in diets due to the potential mercury content (especially for those in vulnerable groups such as pregnant women), salmon is a superfood, and its oily nature means we should be eating MORE of it.
Photos by Kelly Lockett Studio.
Salmon Nicoise Salad
- June 27, 2018
- 4 people Servings
- 30 min
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- 16 new potatoes, cut in half
- 200g French beans, cut in 1-inch pieces
- 4 large salmon fillets
- 2 baby gem lettuces
- 4 salad tomatoes or 8 cherry tomatoes
- A drizzle of your favourite vinaigrette
- Step 1
- Boil the potatoes in salted water for 15-20 minutes, adding the French beans for the last five minutes.
- Step 2
- Meanwhile, season the salmon fillets and fry them in a little oil in large frying pan, over a medium heat. Start with them skin-side down for 2 minutes and then turn them and finish for 2 minutes on the other side. You’ll know when they’re cooked because you’ll see the dark pink colour gradually turn pale as the fish cooks. Put to one side when cooked.
- Step 3
- Chop the lettuce and tomatoes and divide between four serving bowls.
- Step 4
- When everything is cooked and you’re ready to serve, drain the potatoes and beans and divide between the salad bowls. Top with the salmon fillets, flaking slightly as you go, and drizzle over the vinaigrette.
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