Salmon Niçoise

Salmon Niçoise Salad made with salmon baked with pesto on top. Green beans, hard-boiled eggs and cooked potatoes make it a satisfying and updated twist on the classic composed salad.

INGREDIENTS :

6 small thin-skinned potatoes, about ¾ lb.

4 3 to 4-ounce portions sustainably sourced salmon, skin removed

1 teaspoon kosher salt, divided

4 tablespoons pesto, divided

8 cups clean salad greens, such as spinach, mesclun greens or green leaf lettuce

3 hard boiled eggs, peeled and cut into wedges

2 cups green beans, trimmed

½ cup sliced radishes

12 olives

½ cup nicoise salad dressing

Freshly ground pepper

INSTRUCTIONS :

1.Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil. Lightly coat foil with cooking spray.

2.Cover potatoes generously with cold water in a medium saucepan and bring to a boil over high heat. Reduce heat to medium (or to maintain a simmer) and cook until the potatoes are tender when pierced with a fork, 13 to 15 minutes. Drain and let cool on cutting board.

3.Meanwhile sprinkle ½ teaspoon salt all over salmon. Place the salmon, skinned side down on the foil, and spread 2 tablespoons pesto over them, dividing evenly. Transfer the baking sheet to the oven and bake until the salmon is just cooked through and flakes apart when tested with a knife, 8 to 12 minutes depending on thickness of the salmon.

4.Bring 1 inch of water to a boil in a medium saucepan fitted with a steamer basket. Steam green beans until crisp tender, about 4 minutes. Rinse under cold water and drain.

5.Cut the potatoes into quarters. Toss with the remaining ½ teaspoon salt and the remaining 2 tablespoons pesto in a medium bowl.

6.Divide the greens among 4 large plates. Arrange eggs, radishes, olives, the potatoes, the salmon and the green beans over the greens dividing evenly. Drizzle with dressing and season with pepper.

Enjoy!!