Salmon Niçoise Salad

We love this Salmon Niçoise Salad because it's no-fuss, easy to throw together and light yet filling.

📝 Ingredients

• 1 lb (500g) salmon fillets
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 2 tsp salt
• 1 tsp pepper
• 1/3 cup olive oil
• 4 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove (minced/grated)
• 2 tbsp capers (rinsed and chopped)
• 1 tsp salt
• 1 tsp pepper
• 6 cups lettuce
• 14 oz (400g) baby potatoes (halved)
• 10 oz (300g) green beans (trimmed)
• 4 eggs
• 3 oz (100g) olives
• handful caper berries

👨‍🍳 Instructions

1. 1Preheat the oven to 400°F/200°C and line a baking sheet with parchment paper.
2. 2Combine the olive oil, lemon juice and seasonings for the salmon in a small bowl and whisk together.
3. 3Place the salmon, skin-side down, in the prepared baking sheet then pour over the olive oil mixture.
4. 4Bake the salmon for 8-12 minutes, depending on the thickness, until the fish flakes apart easily. Remove from the oven and allow to cool to room temperature. (The salmon can also be air fried).
5. 5Bring a large pot of salted water to the boil then add the baby potatoes and cook for 10-12 minutes or until they are fork tender. In the same pot, blanch the green beans for 2 minutes, remove and rinse under cold water to stop the cooking.
6. 6Boil the eggs in the same water for 7 minutes then remove from the water and peel.
7. 7Make the dressing by whisking together all the ingredients. Taste and adjust seasoning if necessary.
8. 8To assemble the salad, place the lettuce on serving plates or a large platter.
9. 9Add the potatoes, green beans and halved eggs. Add the salmon, olives and caper berries.
10. 10Pour over the dressing then serve.