Salmon Niçoise Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A modern take on Niçoise salad featuring grilled smoked salmon, asparagus, sweet potato, and pickled onions on arugula with a Dijon vinaigrette. Nutritious and flavorful with a balance of vegetables and fish, perfect for a light lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 red onion (medium, halved and thinly sliced)
- 2 tablespoons apple cider vinegar (or red wine vinegar)
- ¼ teaspoon salt
- 2 tablespoons olive oil
- ½ teaspoon Dijon mustard
- 1 teaspoon honey (can be omitted)
- 1 sweet potato (medium, peeled and cut into cubes)
- 1 bunch of asparagus (about 10-12 spears)
- 2 eggs (large)
- 3 cups arugula (aka rocket, baby spinach, or watercress leaves)
- 7-8 oz hot-smoked salmon (250 grams, or fresh salmon fillets)
- 20 Spanish/black olives
- Salt and Pepper to taste
- 1 tablespoon lemon juice (to drizzle, optional)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 1872mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1157mg
- Calcium
- 165mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1872MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.