Niçoise Salad with Pan-Seared Salmon & Basil Vinaigrette
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A composed Niçoise salad featuring pan-seared salmon, boiled eggs, potatoes, and haricots verts tossed with a bright basil vinaigrette and garnished with olives and blistered tomatoes. It's a light, elegant meal perfect for warm weather.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1½ cups fresh basil leaves
- 1 medium shallot, (peeled and roughly chopped)
- 1 clove of garlic, (roughly chopped)
- ½ cup extra virgin olive oil
- 2 Tbsp fresh lemon juice, (about ½ medium lemon)
- 1 tsp white wine vinegar
- 1 tsp kosher salt
- Pinch of crushed red pepper flakes
- 4 large eggs
- Splash of white vinegar
- 1 lb haricots verts, (French green beans, trimmed)
- 1 lb baby potatoes
- 1 pint whole cherry or grape tomatoes
- ½ cup Niçoise olives, (pitted (or Kalamata))
- Kosher salt
- Fresh basil, (for serving (whole leaves or thinly sliced))
- 2 (6oz) salmon fillets, (skin on or off (it will cook more evenly if it sits out at room temperature before searing))
- Freshly ground black pepper
- 2 Tbsp neutral oil
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 1340mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1171mg
- Calcium
- 136mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1340MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.