Description
This hearty salmon Nicoise salad is high in protein and omega-3s! A composed salad made with olives, artichokes, potatoes and green beans, and a whole-grain mustard vinaigrette.
Yield: 2servings | Serving Size: 4cups
Ingredients
24 ozsalmon fillets, boneless, skinless
2teaspoonsonion powder
3tablespoonswhole grain mustard
1/2teaspoonkosher salt and black pepper
1 1/2tablespoonswhite wine vinegar
1/2tablespoonolive oil
1/3poundmini yellow potatoes
1/2poundsgreen beans, trimmed
4cupslettuce, such as bibb or butter lettuce, torn into bite size pieces
2largehard boiled eggs, quartered
1/2cupmarinated artichoke hearts
1/3cupkalamata olives, halved
Instructions
- Preheat oven to 325F.
In a small bowl combine onion powder, whole grain mustard, 1/2 teaspoon salt and 1/4 teaspoon black pepper; spread 1 tablespoon of the mixture onto each salmon filet & reserve the remaining. Bake salmon for 15 to 20 minutes, cool & flake into large pieces. Reserve.
- Mix the remaining mustard mixture with white wine vinegar and olive oil. Reserve.
- While salmon cooks, prepare veggies: Boil potatoes in salted water until tender, 20-25 minutes. In the last 5 minutes of boiling, add green beans. Drain and rinse under cold water. Separate potatoes & green beans. Halve potatoes. Cool.
- Build the salad: Add lettuce to a shallow serving bowl or platter. Working in bunches of the same ingredients top the lettuce with components; flaked salmon, potatoes, green beans, hard boiled eggs, kalamata olives & artichoke hearts. Drizzle with reserved mustard vinaigrette.
Last Step:
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