Warm Salmon Salad Nicoise

5 from 2 votes

With lots of herbs, warm, crispy seared salmon, and a tangy herbed lemon caper vinaigrette, you just can’t beat this salad for a healthy, satisfying dinner.

Prep Time20

Cook Time40

Total Time1

Course: Salad

Cuisine: American, French

Servings:

Calories: 570kcal

Author: Sarah

Ingredients

For the dressing:

1/3 cup olive oil
2 tablespoons lemon juice
2 tablespoons white wine vinegar (or champagne vinegar)
1 tablespoon minced shallot or red onion
1 clove garlic (minced)
2 tablespoons basil (chopped)
2 tablespoons scallion (chopped)
1 tablespoon capers
1 tablespoon Dijon mustard
1 teaspoon sugar (or honey)
salt and pepper

For the salad:

4 eggs
1 pound small new potatoes (halved or quartered)
1 bunch thin asparagus spears or green beans
Olive oil
Salt and pepper
16 oz. salmon fillet (450g)
Assorted lettuce (washed and dried)
3 medium tomatoes (cut into wedges)

Instructions

Start by making the dressing. Combine all dressing ingredients in a bowl and mix together.
In a small pot, cover the eggs completely with cold water. Bring to a boil. Once it’s boiling, remove the pot from the heat. Allow the eggs to sit in the hot water for five minutes, and immediately transfer the eggs to a bowl of ice water. Set aside.
Boil the potatoes until fork tender and sauté the asparagus in some oil with salt and pepper until tender but still a bit crisp.
While all that’s going, season your salmon with salt and pepper. In a cast iron pan or skillet, heat a tablespoon of olive oil over medium high heat. Add the salmon and get a good sear on both sides. Lower the heat and continue to cook, covered, until just cooked through. Peel your eggs and cut them in half.
To assemble, add a bed of lettuce to your plate. In big blocks of color, lay the tomato wedges, potatoes, asparagus, eggs, and salmon on top of the salad. Drizzle your dressing over the top and serve!

Nutrition

Warm Salmon Salad Nicoise by The Woks of Life. 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