Roasted Salmon and Baby Niçoise Salad
Recipe by Michael Moore
A healthy but delicious and tasty meal! Perfect for sunny summer lunches!
Serves 4 to 6
Ingredients
- 720g (24oz) salmon fillet, skin on and pin boned
- Splash of extra virgin olive oil
- Salt and pepper, to taste
Dressing
- 1 teaspoon Dijon mustard
- 2 tablespoons sherry vinegar
- 90ml (3fl oz) extra virgin olive oil
- 1 egg white (optional)
Salad
- 150g (5oz) small potatoes, cooked and halved
- 150g (5oz) baby green beans, cooked and chilled
- 130g (4oz) cherry or grape tomatoes, halved and roasted
- 60g (2oz) black olives
- 3 hard-boiled eggs, peeled and quartered
- ½ bunch basil, leaves picked
Method
- Preheat oven to 180°C (350°F/gas mark 4).
- 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.
- Meanwhile, whisk mustard, vinegar and oil together with egg white. Season and adjust consistency with water.
- Place potatoes, green beans, tomatoes, olives and boiled eggs in a bowl with the basil leaves. Season and mix together.
- To serve, spoon the salad onto the salmon fillet and drizzle with the dressing.
