Ingredients
Scale
Honey Dijon Salmon:
2 5-6 oz salmon filets
2 tbsp grainy dijon mustard
2 tbsp honey
sea salt to taste
oil as needed
Nicoise Salad:
1 sweet potato or white potato, medium diced
1/2 cup grape tomatoes, sliced
1/4 cup kalamata olives, sliced
4 cups romaine lettuce
1 cup green beans, trimmed
2 hard cooked eggs
Shallot Herb Dressing:
1/3 cup olive or avocado oil
3 tbsp lemon juice or red wine vinegar
1 tbsp chopped shallot
1–2 tbsp chopped fresh basil
1 tsp fresh thyme
1 tsp dijon mustard
1 tsp honey
pinch sea salt
Instructions
Salmon:
- Preheat oven to 375. Season salmon well with sea salt.
- Oil and heat a large cast iron or grill pan over medium high heat. Meanwhile, whisk honey and dijon together.
- Sear salmon, skin side up until golden and about half cooked.
- Turn salmon over, brush or spoon honey dijon over top.
- Place salmon in oven (place on baking sheet if pan is not oven-safe) and cook for 6-8 minutes until just cooked through.
Nicoise Salad:
- For potatoes: Preheat oven to 375. Toss diced potatoes with oil and a generous amount of sea salt. Spread evenly on a baking sheet (I prefer lining with parchment, first). Bake in oven 25-35 minutes, turning once, until crispy on the outside and soft on the inside.
- For green beans: Heat a large pot over water to boil. Salt generously and add green beans. Blanch for 3-4 minutes, until just bite-tender. Immediately rinse in water or dip in an ice bath to stop cooking. Drain well before adding to salad.
- To assemble:
- Toss greens in shallot vinaigrette.
- Layer greens in the bottom of a deep bowl or plate. Top with dijon salmon, olives, tomatoes, egg, sweet potato and green beans.
Shallot Herb Vinaigrette:
- Whisk all ingredients well and let sit for at least 10-15 minutes. Taste for seasoning, adding more lemon juice/vinegar for tartness, salt or honey to taste.
