Salmon Niçoise with sun-dried tomato dressing recipe
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
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1600kJ 385.0kcal
- Fat
- 22g
- Saturates
- 4g
- Sugars
- 5g
- Salt
- 0.1g
of the Reference intake
Carbohydrate 24.7gProtein 23.1gFibre 4.5g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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.
- Add the tomatoes and thesalmon, flaked into chunks.
- Mix the olive oil with the lemon zest and juice, mustard,garlic, sun-dried tomatoes and basil, and pour over the salad.
- Add the salad leaves, mix gently, season and serve with crusty bread.
- See more Salad recipes
