• greenhornofplenty

salmon niçoise salad

Prep: 5min | Cooking: 25min

Complexity: 1/5


(serves 2)

  • 1 small lettuce

  • 1 celery stick, chopped

  • 1/2 cucumber, chopped

  • 6 cherry tomatoes, halved

  • 150g runner beans, boiled for 4 min

  • 1/4 cup pitted black olives, or 2 tbsp capers

  • 1 radish, sliced, or 1 shallot, diced

  • 2 tbsp parsley or basil, chopped

  • 2 hard-boiled eggs, quartered

  • 2 salmon steaks (or smoked salmon, for smaller version)

  • juice from 1/4 lemon


  • 4 tbsp olive oil

  • 1/8 tsp garlic powder* (normally dressing for this salad is made with fresh garlic, but powder is more forgiving to a delicate digestive system!)

  • juice from 1/4 lemon

  • 1/2 tsp salt, 1/4 tsp pepper

  • 1 tsp sugar


Heat oven to 200°C.

Season salmon with salt, pepper, basil/parsley, lemon juice and some olive oil. Flip salmon skin side up and place in oven 20 min.

Meanwhile, prepare remaining salad ingredients except for the eggs. Combine dressing in a jar and pour over salad. Mix well, and serve with salmon and eggs on top.

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