Salmon and Kale Niçoise Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A composed salad of grilled salmon, potatoes, green beans, and hard-boiled eggs over kale with a Dijon anchovy vinaigrette. Classic, protein-rich, and elegant for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup extra virgin olive oil
- juice of 1 lemon
- 1 teaspoon Dijon mustard
- 1/2 teaspoon anchovy paste
- 1 garlic clove
- 1/4 teaspoon dried thyme
- 1/8 teaspoon dried oregano
- kosher salt, (to taste)
- freshly ground black pepper, (to taste)
- 6 small Yukon gold potatoes
- 1 teaspoon kosher salt, (plus more as needed)
- 3/4 pound green beans
- 2 bunches kale, (stemmed and chopped finely)
- avocado oil, (for grilling)
- 4 (6- to 8-ounce) center-cut salmon filets
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1/2 cup nicoise olives or kalamata olives, (halved)
- 2 tablespoons capers, (plus more to taste)
- 4 hard-boiled eggs, (halved)
- 1/2 cup cherry tomatoes, (halved)
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
- 30m
- Cook
- 30m
- Sodium
- 1232mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2345mg
- Calcium
- 359mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1232MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.