Salmon Nicoise Salad
From here on out, every Nicoise salad I make will be made with salmon, full stop. SO GOOD.
This easy-to-make recipe combines the rich flavors of fresh salmon with the classic elements of a traditional Nicoise salad. Packed with protein, omega-3 fatty acids, and vibrant vegetables, this dish is perfect for a light lunch or dinner. Enjoy the savory taste of pan-seared salmon, boiled eggs, crisp green beans, cherry tomatoes, and olives, all drizzled with a tangy lemon vinaigrette. Ready in under 20 minutes, this Salmon Nicoise Salad is an excellent choice for a healthy and satisfying meal.
Ingredients
Makes 1 Salad
4 ounces wild caught salmon
2 tbspns feta cheese
1 big handful of spinach
5 cherry tomatoes, halved
8 olives, halved
5 green beans, blanched
1 hard boiled egg
Juice of half a lemon
2 tbspns of olive oil
1 tspn of maple syrup
Salt and pepper
Directions
Season the salmon with salt and pepper. Add to a pre-heated pan with avocado oil at medium to high, skin side down. Cook for 2-3 minutes until the skin starts to get crispy. Reduce the heat, cover and cook for 2-3 more minutes or until the internal temperature reaches 145. Remove.
In a small mixing bowl, add the lemon juice, olive oil and maple syrup. Season with salt and pepper and whisk until well combined. Set aside.
In a salad bowl, add the spinach, cherry tomatoes, olives, green beans and egg. Top with the salmon and drizzle with the lemon dressing.
Nutrition
Calories: 455 | Fat: 28g | Carbohydrates: 13g | Protein: 38g*
*Before the dressing.
