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Roasted Salmon and Baby Niçoise Salad

A healthy but delicious and tasty meal! Perfect for sunny summer lunches!


  • Dressing

  • Salad


  • 1.

    Preheat oven to 180°C (350°F/gas mark 4).

  • 2.

    Place salmon fillet, skin side down, onto a lined baking sheet. Brush with a little olive oil and season with salt and pepper. Bake for 7 minutes.

  • 3.

    Meanwhile, whisk mustard, vinegar and oil together with egg white. Season and adjust consistency with water.

  • 4.

    Place potatoes, green beans, tomatoes, olives and boiled eggs in a bowl with the basil leaves. Season and mix together.

  • 5.

    To serve, spoon the salad onto the salmon fillet and drizzle with the dressing.

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Andrew Graham

Sauvignon Blanc, Riesling and Semillon are the best wines to pair with Roasted Salmon and Baby Niçoise Salad.


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