Nicoise Salad
This robust salmon Nicoise salad is packed with protein and rich in omega-3 fatty acids! It features a beautifully arranged mix of olives, artichokes, tender potatoes, and crisp green beans, all drizzled with a tangy whole-grain mustard vinaigrette.
Get the Calorie Master app
Download on the App Store for the best experience.
Ingredients
- 2 4 oz salmon fillets
- 2 teaspoons onion powder
- 1/2 tablespoon olive oil
- 1/3 pound mini yellow potatoes
- 1/2 pounds green beans
- 4 cups lettuce
- 2 large hard boiled eggs
- 1/2 cup marinated artichoke hearts
- 1/3 cup kalamata olives
- 3 tablespoons whole grain mustard
- 1/2 teaspoon kosher salt and black pepper
- 1 1/2 tablespoons white wine vinegar
Instructions
- 1
Begin by heating your oven to 325°F (163°C).
- 2
In a small mixing bowl, blend together onion powder, whole grain mustard, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Apply 1 tablespoon of this mixture onto each salmon fillet, setting aside the remainder. Place the salmon in the oven and bake for 15 to 20 minutes. Once done, allow it to cool before flaking it into large chunks. Set aside.
- 3
Combine the reserved mustard mixture with white wine vinegar and olive oil in a separate bowl. Set this dressing aside.
- 4
While the salmon is cooking, prepare the vegetables: In a pot of salted water, boil the potatoes until they are tender, which should take about 20 to 25 minutes. During the last 5 minutes of cooking, add the green beans to the pot. After draining, rinse the vegetables under cold water. Separate the potatoes from the green beans and cut the potatoes in half. Allow them to cool.
- 5
Assemble the salad: Place the lettuce in a shallow serving bowl or platter. In clusters, layer the ingredients on top of the lettuce: flaked salmon, halved potatoes, green beans, quartered hard-boiled eggs, kalamata olives, and artichoke hearts. Finally, drizzle the reserved mustard vinaigrette over the top.
Nutrition Information
Notes & Tips
- Most all lettuce will work– we prefer bibb for a neutral pairing or arugula for a peppery pairing.