Salmon Niçoise Salad

Dotted Line

A twist on the French classic, Salmon Niçoise Salad makes a perfect summertime dinner! Fresh sockeye salmon serves as the centerpiece of this entree salad in place of traditional tuna. Romaine lettuce, steamed green beans, baby potatoes and red onion are tossed together to create the rest of the salad, then topped with a tangy olive oil-Dijon vinaigrette. Flavorful for lunch or dinner, this Salmon Niçoise Salad sings of summertime flavors.


Salmon Niçoise Salad

Salmon Niçoise Salad


Ingredients:

Salad

  • 1 lb. Sprouts Fish Market Wild Sockeye Salmon, deboned
  • Salt and pepper, to taste
  • 4 cups romaine lettuce, chopped
  • 2 cups green beans, trimmed
  • 4 Sprouts Organic Cage Free Eggs
  • 8 Sprouts Baby Medley Potatoes
  • ½ red onion, diced (about ¾ cup)

Dressing

  • 4 Tbsp. Sprouts Brand Extra Virgin Olive Oil
  • 3 Tbsp. Sprouts Brand Red Wine Vinegar
  • 2 Tbsp. Sprouts Organic Deli Dijon Mustard
  • 1 Tbsp. Sprouts Brand Organic Honey
  • 1 ½ Tbsp. lemon juice
  • Salt and pepper, to taste

Ingredients:

Make the Dressing

  1. In a mason jar, measure out the olive oil, red wine vinegar, dijon mustard, honey and lemon juice.
  2. Season with salt and pepper, then cap and shake vigorously until combined.
  3. Set aside for later.

Make the Salad

  1. Preheat the oven to 375 degrees F. Spray a baking sheet with nonstick baking spray.
  2. Place the salmon skin down onto the prepared baking sheet. Season liberally with salt and pepper.
  3. Bake the salmon for 15-25 minutes, or until the fish has cooked through. (This step will vary based on the thickness of the fish. Ours was nearly 1” thick, so it took a little longer.)
  4. While the salmon bakes, steam the green beans on the stovetop or in the microwave. Set aside for later.
  5. Steam the baby potatoes on the stovetop or in the microwave. Set aside for later.
  6. Cover the eggs with one inch of water in a saucepan. Place on the stovetop over high heat and bring to a boil. When the water reaches a boil, cover and remove from the heat. Let stand for 8-10 minutes, then drain and cool the eggs in ice before peeling.
  7. When the ingredients have all cooked and have cooled slightly, arrange the salad.
  8. In a large bowl, measure out the romaine, then top with the green beans, hardboiled eggs, potatoes and red onion.
  9. Drizzle the dressing over the salad, then add the flaked (or whole pieces) of salmon.
  10. Serve immediately and enjoy! This recipe makes four salads.

Meet Erin Parker

Dotted Line

Photographer, Food Blogger, Recipe Developer, Lover of Whiskey and Homemade Cookies…

Erin is a professional photographer who has a penchant for baking and cooking. She discovered her love of all things in the kitchen during her collegiate years when she missed being able to cook her own meals, and as soon as she moved off campus, she began playing with her food… and has been doing so ever since. On her blog, The Speckled Palate, she shares tried and true favorite recipes from her kitchen, as well as new faves, as she creates new dishes and tinkers her way through some well-loved cookbooks.