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Salmon Niçoise with sun-dried tomato dressing recipe

Salmon Niçoise with sun-dried tomato dressing recipe

117 ratings

Try a different take on a salad Niçoise by using salmon instead of tuna and sundried tomatoes instead of fresh: the lovely dressing conjures up summer in the south of France. This recipe leaves out anchovies and eggs, but do include either/or if you like. See method

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 385 calories / serving
  • Dairy-free

Ingredients

  • 500g new potatoes
  • 1 x 240g pack green beans, trimmed and halved
  • 1 x 200g pack sugardrop tomatoes, halved
  • 2 x 185g packs roasted salmon fillets with cracked black pepper
  • 3tbsp extra virgin olive oil
  • zest and juice of a lemon
  • 1tsp Dijon mustard
  • 1 clove garlic, crushed
  • 4 sun-dried tomatoes in oil, drained and finely chopped
  • 2tbsp basil leaves
  • 125g salad leaves
If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

  • Energy

    1600kj
    385kcal     19%

  • Fat

    22g 31%

  • Saturates

    4g 20%

  • Sugars

    5g 6%

  • Salt

    0.1g 0%

of the reference intake
Carbohydrate 24.7g Protein 23.1g Fibre 4.5g

Method

Try a different take on a salad Niçoise by using salmon instead of tuna and sundried tomatoes instead of fresh: the lovely dressing conjures up summer in the south of France. This recipe leaves out anchovies and eggs, but do include either/or if you like.

  1. Halve any larger potatoes and boil until tender, about 15mins. Add the beans for the last 4mins until just cooked but still crisp. Drain the vegetables, tip into a salad bowl and cool.
  2. Add the tomatoes and the salmon, flaked into chunks.
  3. Mix the olive oil with the lemon zest and juice, mustard, garlic, sun-dried tomatoes and basil, and pour over the salad.
  4. Add the salad leaves, mix gently, season and serve with crusty bread.

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