Niçoise inspired salad with oven roasted Coho salmon. The salmon was surrounded with asparagus, potatoes, cucumbers, celery, red onions, tomatoes, pickles, olives and hard boiled quail eggs.
Served with a dressing of white balsamic, Dijon, honey, s&p and olive oil.
Watch the salmon bake and sizzle here
Niçoise Salad with Oven Roasted Coho Salmon
- 1 lemon zested and juiced
- 1 tablespoon Dijon mustard
- 1 garlic clove minced
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 1 1.5 to 2-pound skin-on coho salmon fillet one inch thick, divided into 4 to 5 equal pieces
- 2 tablespoons white balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup good olive oil
Suggested Salad Ingredients:
- 16 baby potatoes boiled, cut in half. While warm, lightly tossed in olive oil, salt, pepper, and a splash of white balsamic vinegar.
- 8-10 hard boiled quail eggs halved (or 4 large chicken eggs)
- 12-16 asparagus spears or 20-24 green beans blanched in boiling water for 2-3 minutes, removed to an ice water bath.
- 20 cherry tomatoes halved
- 2 stalks of celery sliced
- 2 mini cucumbers sliced (or 1/3 of an English cucumber)
- 2 mini dill pickles quartered into spears
- ¼ cup assorted olives
- 8-10 large lettuce leaves romaine or frisée
- ½ red onion marinated optional
- Lemon wedges
- In a small bowl whisk together the vinegar, mustard, honey, salt, and pepper. Then slowly whisk in the olive oil to thicken the dressing. Set aside until ready to serve.
- Preheat the oven to 400°F convection roast (or 425°F conventional bake)
- In a small bowl, whisk together the lemon zest, juice, Dijon, garlic, olive oil and season with salt & pepper.
- Place the salmon pieces on a sheet pan that has been lined with parchment paper. Pour the marinade over the salmon and let sit at room temperature for 10 minutes.
- Place the salmon in the oven and cook for 10 to 12 minutes, until it is just cooked through.
- Remove from the oven and let it rest for 10-20 minutes.
- Serve on a platter surrounded by a selection of your favourite greens, vegetables, pickles, olives, hard boiled eggs, and salad dressing.
Hope you enjoy this recipe. We would love to hear from you!
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Have a delicious day! James (aka Zimmy) & Elaine