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Salmon Niçoise

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Ingredients

Scale
  • 6 small thin-skinned potatoes, about ¾ lb.
  • 4 3 to 4-ounce portions sustainably sourced salmon, skin removed
  • 1 teaspoon kosher salt, divided
  • 4 tablespoons pesto, divided
  • 8 cups clean salad greens, such as spinach, mesclun greens or green leaf lettuce
  • 3 hard boiled eggs, peeled and cut into wedges
  • 2 cups green beans, trimmed
  • ½ cup sliced radishes
  • 12 olives
  • ½ cup nicoise salad dressing
  • Freshly ground pepper

Instructions

  1. Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil. Lightly coat foil with cooking spray.
  2. Cover potatoes generously with cold water in a medium saucepan and bring to a boil over high heat. Reduce heat to medium (or to maintain a simmer) and cook until the potatoes are tender when pierced with a fork, 13 to 15 minutes. Drain and let cool on cutting board.
  3. Meanwhile sprinkle ½ teaspoon salt all over salmon. Place the salmon, skinned side down on the foil, and spread 2 tablespoons pesto over them, dividing evenly. Transfer the baking sheet to the oven and bake until the salmon is just cooked through and flakes apart when tested with a knife, 8 to 12 minutes depending on thickness of the salmon.
  4. Bring 1 inch of water to a boil in a medium saucepan fitted with a steamer basket. Steam green beans until crisp tender, about 4 minutes. Rinse under cold water and drain
  5. Cut the potatoes into quarters. Toss with the remaining ½ teaspoon salt and the remaining 2 tablespoons pesto in a medium bowl.
  6. Divide the greens among 4 large plates. Arrange eggs, radishes, olives, the potatoes, the salmon and the green beans over the greens dividing evenly. Drizzle with dressing and season with pepper.

Find it online: https://www.rapidrecipes.blog/salmon-nicoise-pesto-baked-salad/