This easy and nutritious Jamie Oliver Salmon Niçoise Salad is a light yet hearty dish perfect for a quick meal. Packed with fresh vegetables, tender salmon, and a tangy dressing, it’s a vibrant, satisfying salad you can easily customize with your favorite ingredients. A perfect choice for a healthy lunch or dinner!
Ingredients Needed
- 240g (8.5 oz) salmon fillet (from sustainable sources)
- Olive oil
- 200g (7 oz) new potatoes
- 100g (3.5 oz) green beans
- 2 large free-range eggs
- 1 soft round lettuce
- 1 handful of black olives (stone in)
- 4 ripe plum tomatoes
- 1 clove of garlic
- 3 tablespoons (45ml) extra-virgin olive oil
- 1 lemon
- 1 teaspoon Dijon mustard
How To Make Salmon Nicoise Salad
- Cook the Salmon: Season the salmon with sea salt and black pepper, then add, skin-side down, to a hot frying pan with 3 tablespoons of olive oil. Fry for 4 minutes, then turn and cook for a further 2 minutes. Remove from the pan and set aside to cool, then flake into chunks.
- Prepare the Potatoes and Beans: Halve the new potatoes and boil with the green beans until tender, then refresh in cold water.
- Cook the Eggs: Cook the eggs in a pan of boiling water for 6 minutes to hard-boil. Remove, peel, and quarter.
- Make the Dressing: Peel and finely chop the garlic, then combine in a large bowl with the extra virgin olive oil, lemon juice, mustard, and a pinch of salt and pepper.
- Assemble the Salad: Add the lettuce leaves to the dressing along with the potatoes, beans, and olives. Cut the tomatoes into wedges, add them to the bowl, and toss to coat.
- Serve: Divide the salad between 2 bowls and top each with the egg quarters and flaked salmon. Enjoy!
Recipe Tips
- Cook the salmon carefully: Make sure not to overcook the salmon. 4 minutes on the skin side and 2 minutes on the other side should keep it tender and juicy.
- Cool the potatoes before mixing: After boiling the potatoes and beans, cool them in cold water to keep the salad fresh and prevent it from wilting.
- Don’t skip the garlic: Finely chop the garlic for the dressing. It adds a great depth of flavor to the salad.
How To Store Leftovers?
Let any leftover Salmon Niçoise Salad cool to room temperature, then place it in an airtight container. Store in the fridge for up to 2 days.
Nutrition Facts
Serving Size: 1 serving (approximately 140g)
- Calories: 670
- Total Fat: 47.4g
- Saturated Fat: 8.2g
- Total Carbohydrate: 26.2g
- Dietary Fiber: 5.7g
- Sugars: 10.6g
- Protein: 36.9g
Try More Jamie Oliver Recipes:
- Jamie Oliver Thai Noodle Salad
- Jamie Oliver Moroccan Couscous Salad
- Jamie Oliver Watermelon Salad
- Jamie Oliver Mango Sala
Jamie Oliver Salmon Nicoise Salad
Description
This easy and nutritious Jamie Oliver Salmon Niçoise Salad is a light yet hearty dish perfect for a quick meal. Packed with fresh vegetables, tender salmon, and a tangy dressing, it’s a vibrant, satisfying salad you can easily customize with your favorite ingredients. A perfect choice for a healthy lunch or dinner!
Ingredients
Instructions
- Cook the Salmon: Season the salmon with sea salt and black pepper, then add, skin-side down, to a hot frying pan with 3 tablespoons of olive oil. Fry for 4 minutes, then turn and cook for a further 2 minutes. Remove from the pan and set aside to cool, then flake into chunks.
- Prepare the Potatoes and Beans: Halve the new potatoes and boil with the green beans until tender, then refresh in cold water.
- Cook the Eggs: Cook the eggs in a pan of boiling water for 6 minutes to hard-boil. Remove, peel, and quarter.
- Make the Dressing: Peel and finely chop the garlic, then combine in a large bowl with the extra virgin olive oil, lemon juice, mustard, and a pinch of salt and pepper.
- Assemble the Salad: Add the lettuce leaves to the dressing along with the potatoes, beans, and olives. Cut the tomatoes into wedges, add them to the bowl, and toss to coat.
- Serve: Divide the salad between 2 bowls and top each with the egg quarters and flaked salmon. Enjoy!
Notes
- Cook the salmon carefully: Make sure not to overcook the salmon. 4 minutes on the skin side and 2 minutes on the other side should keep it tender and juicy.
- Cool the potatoes before mixing: After boiling the potatoes and beans, cool them in cold water to keep the salad fresh and prevent it from wilting.
- Don’t skip the garlic: Finely chop the garlic for the dressing. It adds a great depth of flavor to the salad.
Jamie Oliver Salmon Nicoise Salad