Salmon Nicoise

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Salmon Nicoise

Yield 4

ingredients

• 12 ounces yellow potatoes, scrubbed and quartered
• 12 ounces wild-caught salmon
• Juice of 2 lemons, divided
• Avocado oil spray
• 1/2 teaspoon salt
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh chives, chopped 4d
• 4 cups greens (arugula, watercress, baby spinach, romaine)
• 1/2 pound French green beans, blanched
• 4 eggs, hardboiled
• 1 cup cherry tomatoes
• 1/2 cup Nicoise olives
• 1/4 cup olive oil
• 3 tablespoons sherry vinegar
• 1 small shallot, minced
• 1 teaspoon Dijon mustard
• salt to taste

Instructions

1. Preheat oven to 400 F
2. Place potatoes on a parchment-lined baking sheet, spray generously with avocado oil 1/4 teaspoon salt and roast for 30 minutes.
3. Meanwhile, season salmon with juice of 1 lemon, a bit of salt, and a quick spray of avocado oil. Add to baking sheet with potatoes after 30 minutes (flip them at this point). Roast the potatoes and salmon for 15 minutes more (or until potatoes pierce easily with a knife and the center of the fish os opaque)
4. Meanwhile, in a small bowl add the oil, vinegar and shallot. Whisk, and add salt to taste.
5. When potatoes and salmon are done, allow to cool to room temperature. Remove skin from salmon and flake in a bowl. To the salmon, add the juice of the other lemon, chives and dill, and salt to taste, stir to combine.
6. Divide the greens between 4 bowls, top with salmon, potatoes, green beans, egg, tomatoes, and olives. Drizzle dressing.

Nutrition Facts

Calories

520

Fat

32 g

Sat. Fat

6 g

Carbs

25 g

Fiber

4 g

Net carbs

21 g

Sugar

6 g

Protein

33 g

Sodium

640 mg

Cholesterol

270 mg