Skip to content Skip to sidebar Skip to footer

Widget Atas Posting

Salmon Niçoise Salad With Mustard Dressing

Salmon Niçoise Salad With Mustard Dressing Recipe - Niçoise salad, like most other salads, is very versatile. Although we are using salmon, you can also use tuna, chicken or even steak. The possibilities are endless, so that means it’s a great option for feeding a crowd. You can use greens such as arugula and spinach in place of romaine lettuce.

SERVES 4
MACROS
Fat: 31 g
Carbs: 13.8 g
Net carbs: 9.6 g
Protein: 33 g
Fiber: 4.2 g
Salmon Niçoise Salad With Mustard Dressing Recipe

Ingredients

  • 1 lb (454 g) fresh green beans, cleaned and trimmed
  • 1 lb (454 g) wild sockeye salmon Sea salt and black pepper
  • 3 tbsp (45 ml) lemon juice, divided
  • 5 tbsp (75 ml) olive oil, divided
  • 2 tbsp (30 ml) coconut aminos
  • 1 tsp finely chopped fresh rosemary
  • 1 tsp yellow mustard
  • 1 head romaine lettuce, cleaned and chopped
  • ¼ cup (45 g) pitted green olives
  • ¼ cup (45 g) pitted Kalamata olives
  • 4 hard-boiled eggs, halved

How to make Salmon Niçoise Salad With Mustard Dressing

  1. Preheat the oven to 450°F (230°C, or gas mark 8). Spray a large sheet pan with avocado oil spray and set it aside.
  2. Place the green beans on a large 12 x 18–inch (30 x 46–cm) piece of aluminum foil and transfer the foil to the sheet pan. Place the salmon fillet skin side down directly onto the sheet pan next to the green beans. Season both the salmon fillet and the green beans with a couple pinches of salt and pepper.
  3. Combine 2 tablespoons (30 ml) of lemon juice, 3 tablespoons (45 ml) of olive oil, the coconut aminos and rosemary in a small bowl. Pour this mixture over the salmon and green beans. Fold one end of the aluminum foil over the green beans and double fold the ends to close the packet.
  4. Transfer the sheet pan to the oven and roast the salmon and green beans for 10 minutes. Remove the sheet pan from the oven. Let the salmon and green beans rest for about 10 minutes.
  5. Make the dressing by combining the remaining 2 tablespoons (30 ml) of olive oil with the mustard and the remaining 1 tablespoon (15 ml) of lemon juice in a bowl. Stir all the ingredients together and set the dressing aside.
  6. To assemble the salad, open the foil packet with the green beans and scatter the beans around the salmon. Use a fork to gently flake the salmon. Scatter the romaine lettuce, olives and hard-boiled eggs around the salmon, and finish by drizzling the dressing all over the salad.