Salmon Nicoise Salad with Lemon & Shallot Vinaigrette
- Prep time: 30 minutes
- Calories: 410
- 120 g of Green Beans
- 200 g of Chat Potatoes
- 2 of Salmon Fillets (Skinless)
- 1 of Lemon
- 1 75g Pack of Baby Spinach
- 60 g of Kalamata Olives (pitted)
- 1 of Shallot
- 2 of Egg (pantry)
- 100 g of Cherry Tomatoes
- 1 Tbsp of Baby Capers
Cook Potatoes & Green Beans:Cut potato into bite-sized pieces, place in pot and cover with water. Bring to the boil and cook 8-10 minutes, or until tender. Trim green beans and with 3-4 minutes remaining, add green beans to the pot of potatoes. Cook until beans are bright green. Transfer beans and potatoes to a separate bowl, leaving the pot of water boiling.
Cook Eggs (Optional):Add the eggs to the pot of boiling water and cook for exactly 7 minutes. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Cut into quarters; season with salt and pepper.
Cook Salmon:Pat dry the salmon with paper towel and season with salt and pepper on both sides. In a large non-stick pan, heat oil on medium. Carefully add the salmon to the hot pan, and cook for about 5 minutes, or until the salmon is cooked to your liking. After 5 minutes, turn the salmon over and cook for 1 minute more. Transfer salmon to a plate to rest.
Prepare Vinaigrette:Zest the lemon. Small dice the shallot, then add 2-3 Tbsp to a small bowl. Add lemon zest, then squeeze in 1 Tbsp lemon juice. Gradually stir in 2 Tbsp olive oil and season to taste.
Dress Salad:Cut cherry tomatoes and olives in half. In a large bowl combine baby spinach, potatoes, green beans, tomatoes and olives with vinaigrette. Toss well to coat.
You Plate It:Divide the salad between plates. Top with salmon, capers and egg (optional). Enjoy!