Roasted Salmon Nicoise Salad
A truly great, “I could eat this every day,” type of salad, this Roasted Salmon Nicoise is a stunning way to entertain or to simply enjoy a wholesome, nutritious meal that absolutely never disappoints. Use your favorite creamy or mustardy vinaigrette, or you can (and should!) give my all-time favorite salad dressing a try. The recipe is also shared below.
- Yield: 4 servings 1x
Ingredients
Units
Scale
- 24–ounces baby gold potatoes, halved
- 10 – 12 ounces green beans, trimmed (or just use frozen and steam in microwave)
- 4 large eggs
- The kernels from 4 ears fresh, sweet corn
- 4 or 5 fresh radishes, thinly sliced
- 1/2 red onion, thinly sliced
- 4 TBSP butter
- Salt and pepper, as needed
- 4 salmon filets
- Simple Dijon vinaigrette or creamy vinaigrette (store-bought), or make my favorite dressing (below!)
For my favorite house dressing
- 1/4 cup mayonnaise
- 3 tablespoons tahini
- 1 heaping tablespoon Dijon mustard
- 2 teaspoons apple cider vinegar
- 3 teaspoons white miso
- 1/2 teaspoon garlic powder or 1/2 fresh garlic clove
- 1 teaspoon maple syrup (or more to taste)
- 1/2 teaspoon nutritional yeast (optional, but delicious here)
- Salt and pepper to taste
- 1/3 to 1/2 cup olive oil or neutral oil
- Water, as needed for consistency
Instructions
- Preheat the oven to 400 degrees F. Adjust the rack to the middle position. Fill a large bowl about ⅔ full with ice water.
- Put the potatoes in a large pot and fill with water to cover. Bring to a boil and add 2 tablespoons of salt. Boil the potatoes until fork tender; about 20 minutes. During the last 6 minutes of boiling, add the beans and then (gently!) the eggs. After exactly 6 minutes, carefully transfer the eggs, followed by the beans, to the bowl of ice water.
- When the eggs are cool enough to handle, peel them and carefully halve them lengthwise; set aside. Drain the beans and set aside as well.
- Drain the pot, leaving the potatoes behind. Drizzle them with a little olive oil to coat, and season generously with salt and pepper. Toss.
- Place the salmon on a large sheet pan and top with the sliced onion. Drizzle with a little olive oil, and season with salt and pepper. Scatter the potatoes around the salmon and roast just until done; about 12 minutes, depending on thickness. (You can leave the potatoes in longer if you like, if you want them crispier).
- Transfer the salmon to a big platter or individual plates (sometimes I break/flake it up a bit), and arrange the beans, soft-boiled eggs, potatoes, raw corn kernels, and sliced radishes all around.
- Serve with your favorite creamy vinaigrette or tangy, mustardy dressing or whip up my favorite house dressing (below).
For my favorite house dressing
- Put all of the dressing ingredients except for the oil in a blender, and blend on high until smooth. Slowly drizzle the oil into the dressing, until your desired consistency is reached. taste and adjust anything to suit your preferences.
TIP: To save money and to stretch my olive oil further, I typically don’t use more than ¼ cup in my dressings. Once I’ve used that much, I just add a little water until I reach the thinness/consistency that I like, depending on the use. For dips, I like it thicker, for a salad dressing, this is nice on the thinner side.