Nicoise Salmon Salad with French Vinaigrette
Nicoise Salmon Salad with Mint and Lemon French Vinaigrette
Baked salmon, fingerling potatoes, green beans, avocado, arugula, cherry tomatoes, hard boiled egg, and green olives, and drizzled with a french vinaigrette.
Ingredients
- 1 lb. fingerling potatoes, washed and cut in half
- 1/2 lb. green beans, trimmed
- 1 lb. salmon
- 7 oz. arugula
- 1 avocado, sliced
- 8 cherry tomatoes
- 4 hard boiled eggs
- 12 green olives, cut in half lenthwise
French Vinaigrette
- 3 tbsp shallots, minced
- 1 tbsp lemon juice (about 1/2 lemon)
- 1 tbsp red wine vinegar
- 1/4 tsp salt
- 1 tbsp dijon mustard
- 6 tbsp olive oil
- 2 tbsp finely chopped mint
- 1/2 tsp sugar
- salt and pepper
Instructions
- Preheat oven to 375 degrees F.
- Arrange cut potatoes on a foil lined baking sheet and drizzle with 1 tbsp of olive oil and season with salt and pepper. Toss with hands and bake for 35 minutes or until tender.
- Add the salmon and green beans to the baking pan and drizzle with olive oil, salt and pepper. Bake for an additional 12-15 minutes or until salmon is cooked in center and green beans are tender. Transfer the salmon and vegetables to the refrigerator and let cool. Carefully break salmon apart with a fork.
- For the dressing, whisk together all the ingredients except the oil and let sit. After 10 minutes, slowly pour in olive oil while whisking vigurously.
- To make the salad, arrange the arugula in a plate or bowl and top with the shredded salmon, hard boiled egg, potatoes, green beans, cherry tomatoes, olives, and avocado slices. Drizzle with vinaigrette and serve.
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