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Salmon nicoise
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Total Time:
30 minutes
Ingredients:
  • 240 g salmon fillet, from sustainable sources
  • olive oil
  • 200 g new potatoes
  • 100 g green beans
  • 2 large free-range eggs
  • 1 soft round lettuce
  • 1 handful of black olives (stone in)
  • 4 ripe plum tomatoes
  • 1 clove of garlic
  • 3 tablespoons extra-virgin olive oil
  • 1 lemon
  • 1 teaspoon Dijon mustard
Instructions:
  • Season salmon with sea salt and black pepper, then sear in a hot frying pan with 3 tablespoons of olive oil. Cook skin-side down for 4 minutes, flip, and cook for 2 more minutes. Set aside to cool, then flake. Boil new potatoes and beans until tender, then cool in cold water. Hard-boil eggs for 6 minutes, peel, and quarter. For the dressing, chop garlic and mix with extra virgin olive oil, lemon juice, mustard, salt, and pepper in a large bowl. Toss lettuce with potatoes, beans, and olives. Add tomato wedges and coat in dressing. Serve in 2 bowls, topped with egg and flaked salmon.

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