Whole30 Salmon Nicoise Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad, Lunch, Dinner, Mains
Serves: 4
Ingredients
The Vinaigrette Dressing
  • Dijon Mustard 1 TBSP
  • Extra Virgin Olive Oil .5 cup (120 ml)
  • Shallot, Minced 1 each
  • Garlic Cloves, Minced 2 each
  • Lemon Juice 2 TBSP
  • Sea Salt .25 TSP
  • Black Pepper .25 TSP
The Salad
  • Skin on Salmon 1 lb. (450 g)
  • Coconut Oil 1 TBSP
  • Lemon Pepper Seasoning 1 TBSP
  • Romaine/Cos Lettuce, Chopped 5 cups (300 g)
  • Purple Sweet Potato 2 each
  • Green Beans 2 cup (300 g)
  • Kalamata Olives, Chopped .5 cup (100 g)
  • Capers 4 TBSP
  • Soft or Hardboiled Eggs 4 each
Instructions
The Vinaigrette Dressing
  1. Toss all the ingredients into a blender and pulse a few times until the oil emulsify. Alternatively, you can throw it all in a jar with a lid and shake very well.
The Salad
  1. Start by chopping the potatoes into small 1 inch cubes and add to a stockpot along with water just to cover and a pinch of salt. Allow to come to a boil, cooking until the potatoes are fork tender, about 15 minutes. Remove from heat, drain and place in a bowl along with cool water and/or ice.
  2. Since the stockpot and refill with water. Add a pinch of salt and place on the burner again at medium high heat to bring to a boil.
  3. Preheat the oven to 350 F / 180 C and line a baking sheet with foil.
  4. Brush half of the coconut oil on the foil and then place the salmon on top, skin side down.
  5. Drizzle the remaining coconut oil on top and season with the lemon pepper seasoning.
  6. Cook in the oven for about 12 minutes or until cook to desired doneness.
  7. Meanwhile add the green beans to the boiling water in the pot and cover, cooking just long enough to blanch, about 3 minutes. Remove from heat and drain.
  8. Then chop the lettuce and start to assemble the plates.
  9. Fill the plate with lettuce, then add the remaining ingredients around the plate - cooled potatoes, green beans, kalamata olives, halved eggs, and top with cooked salmon and capers. Drizzle the vinaigrette dressing over the top and enjoy!
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2018/01/18/visualization-visually-appealing-whole30-salmon-nicoise-salad/