Warm Salmon Niçoise
This delightful recipe combines tender baby new potatoes, succulent salmon fillets, and crisp green beans for a colorful and flavorful dish. Tossed with savory black olives, tangy sun-dried tomatoes, and a zesty garlic-lemon dressing, this meal is a perfect balance of textures and tastes. Enjoy the freshness and simplicity of this dish in every bite.
— Constant Cookbook
Ingredients
- 400g baby new potatoes , halved
- 2 salmon fillets , skin on, (about 140g/5oz each)
- small handful black olive (we like Kalamata)
- small handful sundried tomato , chopped
- 1 garlic clove , crushed
- juice 1⁄2 lemon
- 1 tbsp olive oil
- 200g green beans
Instructions
- Bring half a large steamer to the boil, tip the potatoes into the water, then lay the salmon fillets, skin-side down, in the steamer basket. Cover and cook for 6-8 mins until the salmon is cooked through, then remove and set aside. Continue to cook the potatoes for another 5-8 mins until tender, adding the beans for the final couple of mins. Drain the veg, then tip into a large bowl.
- Add the olives and tomatoes to the potatoes and beans, then gently flake in chunks of the cooked salmon, discarding the skin. Whisk together the garlic, lemon and oil with some seasoning, and loosen with a few drops of water. Pour the dressing over the salad, toss well, and serve.
Cook Time
25M
Prep Time
PT5M
Yield
Serves 2
Nutrition
- Calories: 518 calories
- Fat Content: 26 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 37 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 36 grams protein
- Sodium Content: 1.32 milligram of sodium
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