Salmon + Roasted Nicoise Salad

I had a variation of this salad years ago when I lived in Colorado, which means I went over 10 years before I tasted this deliciousness again. The Nicoise salad is apparently French in origin, and is typically made with tuna. In other words, it is a Mediterranean dish. I opted to use Salmon instead, curious to see if I’d experience the same pleasure if I mixed it up a bit. When I tell you it was a reintroduction I’d never forget, I’m not even exaggerating y’all! This salad is slamming! For my salad lovers, and even those getting used to the leafy green groove, I implore you to try this hearty and flavorful salad. It is a symphony of flavors you will love, LW!

Many of the ingredients in this salad are fresh, but there are a few items that require cooking. Be sure to note the required preparation in the directions for the green beans, potatoes and salmon.

Salmon Ingredients

  • Salmon fillets (1 per salad)

  • Fresh Dill

  • Garlic Powder

  • Paprika

  • Salt (use sparingly and season both sides of each fillet)

  • Pepper (couple pinches per side of salmon)

  • 1/2 teaspoon of capers per Salmon fillet

  • Lemon juice (squeeze over salmon once all fillets are cooked)

  • 1 tablespoon avocado oil per salmon fillet

Salmon Directions

  • Clean salmon, pat completely dry, and add to clean plate to season.
  • Season with fresh dill, garlic powder, paprika, salt, and pepper.
  • Add oil to pan and heat over med-high heat. You can also use oil spray. Just be sure to coat the pan completely.
  • Add capers and sauté in oil for 1 minute, and then add salmon and cook on its first side for about four minutes or until you achieve a nice browned color.
  • Flip over and cook another 2-4 minutes. I spray the flesh of the salmon with cooking spray before flipping to ensure it doesn’t stick. Bear in mind, you want the same beautiful color on both sides. As soon as you see it is browned, flip back to the first side, and immediately squeeze lemon juice, leave for 15 seconds and remove from heat.

Green Bean Ingredients

  • Fresh French green beans

  • Badia Sazon Complete

  • Avocado oil (for drizzling)

Green Beans Directions

  • Trim and clean fresh green beans, and pat completely dry.
  • Add green beans to a sheet pan and drizzle with oil.
  • Season green beans with Badia Sazon Complete, and toss completely to coat.
  • Spread green beans in an even layer and place into a 450 degree oven and cook for 7 minutes.
  • Green beans will cook fast and roast quickly. Keep an eye on it so they don’t burn. You may have to leave in longer than 7 minutes depending on your oven, and should also flip/toss if necessary so one side isn’t completely charred. As soon as you can bite through the green beans and they have just a slight crunch, you are good to pull them out.
  • Set aside to cool.

Potato Ingredients

  • Creamer potatoes, cut in half

  • Badia Sazon Complete

  • Avocado oil (for drizzling)

Potato Directions

  • Clean potatoes, slice in half, and pat completely dry.
  • Add potatoes to a sheet pan, drizzle with oil, and season potatoes with Badia Sazon Complete. Toss completely to coat.
  • Arrange potatoes cut side down in an even layer on the sheet pan.
  • Place into a 450 degree oven and cook for 25-30 minutes.
  • Check about half way through to make sure the potatoes are roasting evenly. If getting too brown, flip onto the rounded side for the duration.
  • Remove and set aside.

Dressing Ingredients

  • 1/2 cup Avocado Oil (you can use up to 1 cup of oil, but we like a more vinegar based dressing)

  • 1/2 Cup Red Wine Vinegar

  • 1 tablespoon Dijon Mustard

  • 3 tablespoons Green Onions, finely chopped

  • 1/2 Lemon juice

  • 1 teaspoon Tarragon, finely chopped

  • 2-3 tablespoons fresh Dill (start with 2 and use another tbsp if you want a bigger dill punch), finely chopped

  • 2 garlic cloves, minced fine

  • Salt + Pepper to taste (use sparingly)

Dressing Directions

  • Mix all ingredients into a mason jar, and shake vigorously to incorporate.
  • Refrigerate for at least one hour.

Additional assembly Ingredients

  • Romaine, Arugula, Mixed Greens Blend

  • English cucumbers

  • Cherry tomatoes

  • Roasted red peppers

  • Garbanzo beans, rinsed (optional)

  • Boiled eggs (1 per salad)

  • Olives

  • Roasted red peppers

  • Radish, sliced thin

  • Shredded carrots

Assembly Directions

  • Lay greens mix on the bottom of the serving dish.
  • Layer veggies and salmon, green beans, potatoes and veggies as shown in picture.
  • Drizzle dressing and enjoy!

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