By Juanita Franco
Wash the baby potatoes and halve them if they are large. Bring a pot of salted water to a boil and add the potatoes. Cook until tender, about 10-15 minutes. Drain and set aside.
In the same pot of boiling water, add the green beans and blanch for about 3-4 minutes until bright green and tender-crisp. Drain and immediately plunge into a bowl of ice water to stop the cooking process. Set aside.
Season the salmon fillets with salt and black pepper on both sides. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Place the salmon fillets skin-side down in the skillet and cook for 4-5 minutes on each side, or until the salmon is cooked through and has a golden crust. Remove from heat and set aside.
Prepare the dressing by juicing the lemon into a small bowl. Add 3 tablespoons of olive oil, salt, and black pepper to taste. Whisk until well combined.
Arrange the salad greens on a large platter. Halve the hard-boiled eggs and add them to the platter along with the cooked potatoes, green beans, and kalamata olives.
Flake the seared salmon into large chunks and place on top of the salad. Drizzle with the lemon and olive oil dressing. Toss gently to combine.
Serve the Seared Salmon Niçoise-style Salad immediately, garnishing with additional black pepper if desired.
How did this recipe turn out? Let others know!
to rate this recipe
This Gluten-Free Salad Main Course Fish recipe is ready in 45 minutes and features salmon fillets, baby potatoes, green beans and other delicious ingredients. Contains 550 calories total.
Wash the baby potatoes and halve them if they are large. Bring a pot of salted water to a boil and add the potatoes. Cook until tender, about 10-15 minutes. Drain and set aside.
In the same pot of boiling water, add the green beans and blanch for about 3-4 minutes until bright green and tender-crisp. Drain and immediately plunge into a bowl of ice water to stop the cooking process. Set aside.
Season the salmon fillets with salt and black pepper on both sides. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Place the salmon fillets skin-side down in the skillet and cook for 4-5 minutes on each side, or until the salmon is cooked through and has a golden crust. Remove from heat and set aside.
Prepare the dressing by juicing the lemon into a small bowl. Add 3 tablespoons of olive oil, salt, and black pepper to taste. Whisk until well combined.
Arrange the salad greens on a large platter. Halve the hard-boiled eggs and add them to the platter along with the cooked potatoes, green beans, and kalamata olives.
Flake the seared salmon into large chunks and place on top of the salad. Drizzle with the lemon and olive oil dressing. Toss gently to combine.
Serve the Seared Salmon Niçoise-style Salad immediately, garnishing with additional black pepper if desired.
Calories per Serving: 550
Your Rating:
