I posted a photo of this salad on my Instagram Story a few days ago & I received so many messages asking for the recipe that I decided to write a blog post with all the details for future reference.
We have salad night once a week in our house. It’s non-negotiable. Iceberg lettuce & ranch is not a salad. I rotate through a variety of greens each week and pick salad ingredients based upon what is fresh & on sale at the market that week.
This week I stumbled upon The Little Potato Company’s Chilean Splash potatoes. I couldn’t resist their cute size & splash of purple. You can use any potatoes you wish. I recommend a smaller potato that you can simply slice in half before roasting in the oven.
I used arugula as the base because I had a HUGE clamshell of it at home. I really try my best not to waste food & use what I have on hand. The spicy arugula played very well with the mustard dressing and sweet grape tomatoes.
Healthy Salmon Niçoise Salad
Ingredients for the Potatoes
- 1.5 lbs of potatoes (There will be leftovers for breakfast)
- 3 cloves of crushed garlic
- 2 tsp dried rosemary
- Salt & pepper to taste
- 2 tbsps Extra Virgin Olive Oil
Ingredients for the Salad
- 2 salmon filets (I use the Copper River Seafoods Wild Alaskan Salmon Fillets from Costco)
- 6 cups of arugula
- 20 green beans
- 10 grape or cherry tomatoes
- 16 kalamata olives
Ingredients for Salad Dressing
- 1/4 cup Extra Virgin Olive Oil
- Juice from 1 Lemon
- 2 tbsp full grain mustard
- 1 tsp of water
- Salt & Pepper to taste
Preheat the oven to 350°F. While the oven is preheating cut your potatoes in half and toss with the crushed garlic, olive oil, rosemary, salt & pepper. Place the potatoes (cut side down) on your cookie sheet. Also, place your fish in a separate pan. Whisk together all of the salad dressing ingredients.
Once the oven has reached 350°F, place the potatoes on the middle rack & set timer for 15 minutes.
Split the arugula between two pasta bowls. Next slice your tomatoes and olives. You can either microwave steam your green beans or do it my way. I put a little olive oil in a frying pan. Once it’s hot, I dump in my green beans and a little salt & pepper. Next, I pour about 1/4 cup of water over the beans and quickly cover. I let the beans “steam” for 2 – 3 minutes then promptly remove them with tongs and place on the arugula with the tomatoes and olives.
When the 15-minute timer goes off, open the oven and place the fish on the rack below the potatoes. Add an additional 17 minutes to the timer.
Once the timer dings, remove the potatoes & fish. I immediately remove any skin on the salmon. Next, I place about 6 potato halves on each salad, add the dressing and then put the salmon on top of everything. Top with a bit of freshly ground pepper & voila! Dinner is served.
At the end of the day, this is a salad. Not rocket science. Add more or less of anything. If you hate arugula try a mix of spinach & romaine.