By Juanita Franco
Preheat the grill to medium-high heat. Brush the salmon fillets with 1 tablespoon of olive oil and season with salt and black pepper.
Place the salmon fillets on the preheated grill. Cook for about 4-5 minutes on each side, or until the internal temperature reaches 145°F (63°C). Remove from heat and set aside.
In a medium-sized pot, bring water to a boil and add the small new potatoes. Boil until tender, about 15 minutes, then drain and allow to cool slightly. Cut the potatoes into halves.
In a large bowl, combine the blanched green beans, mixed greens, olives, cherry tomatoes, and boiled new potatoes. Toss gently with the lemon vinaigrette until all ingredients are well-coated.
To assemble the bowls, divide the mixed greens mixture among four bowls. Top each bowl with a grilled salmon fillet.
Peel and cut the hard-boiled eggs in half, and neatly arrange them around the bowl. Drizzle with the remaining olive oil if desired.
Serve the Grilled Salmon Niçoise Bowls immediately, garnished with additional salt and pepper to taste.
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This Gluten-Free Main Course Salad Seafood recipe is ready in 40 minutes and features salmon fillets, small new potatoes, blanched green beans and other delicious ingredients. Contains 550 calories total.
Preheat the grill to medium-high heat. Brush the salmon fillets with 1 tablespoon of olive oil and season with salt and black pepper.
Place the salmon fillets on the preheated grill. Cook for about 4-5 minutes on each side, or until the internal temperature reaches 145°F (63°C). Remove from heat and set aside.
In a medium-sized pot, bring water to a boil and add the small new potatoes. Boil until tender, about 15 minutes, then drain and allow to cool slightly. Cut the potatoes into halves.
In a large bowl, combine the blanched green beans, mixed greens, olives, cherry tomatoes, and boiled new potatoes. Toss gently with the lemon vinaigrette until all ingredients are well-coated.
To assemble the bowls, divide the mixed greens mixture among four bowls. Top each bowl with a grilled salmon fillet.
Peel and cut the hard-boiled eggs in half, and neatly arrange them around the bowl. Drizzle with the remaining olive oil if desired.
Serve the Grilled Salmon Niçoise Bowls immediately, garnished with additional salt and pepper to taste.
Calories per Serving: 550
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