Salmon Niçoise Salad (LC)
Ingredients
- 1 salmon fillet (approx. 110g)
- 1 egg
- 4 tbsp green beans, trimmed
- 1 cup rocket or mixed leaves
- 6 cherry tomatoes, halved
- ¼ cucumber, sliced
- ¼ small red onion, thinly sliced,
- 6 olives, halved
- 1 tsp capers, optional
- Black pepper, to taste
Lemon and Dijon Dressing:
- 1 tsp extra virgin olive oil
- 1 tbsp lemon juice
- ½ tsp Dijon mustard
- Black pepper, to taste
Instructions:
Preheat the oven to 200°C (180°C fan/Gas Mark 6).
Place the salmon fillet on a lined baking tray and season with black pepper. Bake for 12–15 minutes, or until cooked through and flaking easily with a fork. Alternatively, air-fry the salmon at 180°C for approximately 10 minutes, or until cooked through and flaking easily with a fork
While the salmon cooks, place the egg in a small saucepan of boiling water. Boil for 8–9 minutes, then transfer it to cold water. Once cooled, peel and cut into halves or quarters.
Bring another small saucepan of water to the boil. Add the green beans and cook for 3–4 minutes, until tender but still slightly crisp. Drain and rinse under cold water to stop them cooking further.
To make the dressing, add the olive oil, lemon juice, Dijon mustard and black pepper to a small bowl or jar. Whisk or shake until combined.
Add the rocket or mixed leaves, cherry tomatoes, cucumber, red onion, green beans, olives and capers to a serving bowl.
Pour over most of the dressing and gently toss everything together.
Place the cooked salmon and boiled egg on top of the salad. Drizzle over the remaining dressing and serve.
Note - Best served fresh while the salmon is warm, but it can also be meal-prepped by storing the cooked salmon, egg and salad separately in airtight containers in the fridge for up to 2 days; keep the dressing separate and add just before serving.