Salmon Nicoise Salad with Dijon Vinagrette
Ingredients
- 2 6oz center cut salmon fillets
- 1 TBSP Organic Lemon Pepper
- 1/2 cup olive oil, divided
- 2 TBSP champagne vinegar
- 1-1/2 tsp Dijon mustard
- 1 small shallot, minced
- Freshly ground pepper
- Kosher salt
- 1 pint teeny, tiny cherry tomatoes
- 4 medium sized Yukon gold potatoes, cut into 2-inch pieces
- 1/2 cup Nicoise olives
- 4 large eggs, steamed and sliced in half*
- 5 oz spring mix lettuce
Preheat oven to 400 degrees Fahrenheit. Lightly coat the bottom of a 9”x9” baking pan with 1 tablespoon of olive oil. Rub 1 tablespoon of olive oil over salmon fillets and sprinkle with the lemon pepper. Bake for 12-15 minutes or until salmon is opaque and flakes easily with a fork. Remove skin and flake into large chunks. Set aside.
Increase heat to 425 degrees. Toss the potatoes with 2 tablespoons olive oil, salt and pepper. Roast in the oven 20 minutes, tossing halfway through. Remove and set aside.
Make the salad dressing: in bowl, combine champagne vinegar, shallot, dijon mustard and salt/pepper to taste. Slowly drizzle in the 1/4 cup olive oil while whisking until completely incorporated.
Arrange salad greens on plate and top with salmon, potatoes, tomatoes, olives and eggs. Drizzle with dressing.
Serves 2
* We steam our eggs instead of boiling them but you can cook them however you feel comfortable. We steam for 10 minutes, let sit off burner for 2 minutes and plunge in an ice bath until cool. They come out with slightly jammy yolks just the way we like them.
