Salmon Niçoise Salad with Basil Vinaigrette
View original ↗
Averie Cooks · by Averie Sunshine★ 5.0 (5)

Salmon Niçoise Salad with Basil Vinaigrette

NUTRITION · PER SERVING45M COOK
CAL 30%·PRO 66%
CARBS 40G26% OF CAL
7G FIBER7G ADDED5G INTRINSIC20G OTHER13G TOTAL SUGAR
FAT 37G54% OF CAL
6G SAT30G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

An elegant French-inspired salad centered on pan-seared salmon with boiled eggs, potatoes, and fresh vegetables, dressed with a bright basil vinaigrette. A light yet substantial meal.

mainfrenchsaladfishdairy freegluten free
View the full recipe on Averie Cooks →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 1 1/2 pounds skin-on salmon filet
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 to 2 tablespoons honey
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 large eggs
  • 1 1/2 pounds baby red potatoes
  • 12 ounces haricots verts
  • 12 ounces artichoke hearts (I used frozen that I allowed to come to room temp)
  • 10 radishes
  • 1 medium English cucumber (sliced into thin rounds)
  • 1 1/2 cups cherry or grape tomatoes (I used a mixture of red and yellow)
  • salt and pepper (to taste)
  • 2 ounces fresh basil leaves (about 2 cups loosely packed or about 2 large handfuls)
  • about 1/3 cup olive oil
  • half of 1 large shallot
  • 2 tablespoons red wine vinegar (apple cider or your favorite vinegar may be substituted)
  • 1 tablespoon honey (or to taste)
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper (or to taste)
  • splash water (optional see note below)
PREP
15M
SODIUM
721MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.