Roasted Salmon Niçoise Salad with Lemon Vinaigrette
This French Roasted Salmon Niçoise Salad with Lemon Vinaigrette is an elegant choice for brunch or lunch. Dressed in a simple and tangy vinaigrette, the mixture of salmon, hard boiled eggs, potatoes, olives, and green beans shines brightly.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Appetizer, Brunch, Lunch, Main Course, Salad
Line a baking sheet with parchment paper. Dry the salmon with a paper towel. Brush salmon with olive oil and season with salt on each side. Place fillets onto the baking sheet skin side down.
Bake for 13-15 minutes in the oven or until it registers 125ºF degrees when the thickest part of the fish is inserted with an instant thermometer.
Cook Potatoes, Green Beans, and Eggs
Place potatoes in a medium pot, cover with cold water to cover by 2". Season with salt, bring to a boil. Add trimmed green beans and cook in the same pot for 2 minutes. Cook potatoes until they are fork-tender, 12–15 minutes.
Using a slotted spoon, remove the green beans first to a bowl of ice water and chill until cold, about 3 minutes. Remove potatoes once they are cooked to iced water. Transfer both to a paper towel and pat dry.
In a small pot, bring water to a boil, add eggs and cook for 8 minutes. Using a slotted spoon, transfer the eggs to iced water to cool. Peel and cut in half.
Lemon Vinaigrette
Add anchovy paste along with grated garlic, mustard, oil, lemon juice, oregano and salt. Shake well with the lid closed.
Assemble the Nicoise Salad
Arrange he potatoes, green beans, grilled salmon, halved eggs, endive, and tomatoes on a platter and serve alongside the vinaigrette. Let each person assemble their salad.
Notes
Anchovies: *If the anchovies just totally freak you out, then yes, you can omit them, but I would add a splash of apple cider vinegar and additional salt to make up for the missing flavors.Make Ahead: Potatoes, green beans, and eggs can be cooked 2 days ahead. Transfer to an airtight container and chill.