Salmon baked with pesto, hard boiled eggs, edamame, olives, potatoes and radishes on top of fresh greens for a springtime version of salad Niçoise.
I love me a big salad. And Salad Niçoise has always been my favorite big salad. I think part of it is that my mom used to make them for Jessie and me when we were girls. She’d boil the eggs and potatoes, and top each salad with canned tuna, good olives and green beans.
I love the way she took her time to compose them so beautifully for us. Each one was a work of art. I always chose a sun dried tomato vinaigrette Mom kept on hand. Each bite was a different texture and taste.
I’ve been thinking about them lately, as the day light hours have been stretching out. I’m transitioning into that part of the year when I start naturally leaning out my meals for the summer ahead. This isn’t something I do consciously; I just sort of want to do it. I make big salads for dinner a few nights a week.
Today I made these spring Salad Niçoise with Faroe Island Salmon baked with a slather of fresh home-made pesto on top. Though pesto is not a traditional spring ingredient, I had some locally grown hydroponic basil on hand. (If you have pesto in your freezer that works great too. Or you can always use store-bought.)
I added a pile of edamame too to bulk up the servings. If local asparagus or fiddleheads were available I would have added some of them instead, but they are both weeks away.
Do you naturally start making lighter meals at this time of year?
Have you found Faroe Island Salmon at your market?
What kind of big salads do you like?Print
Healthy composed salad Niçoise with salmon baked with pesto on top. Edamame, hard-boiled eggs and cooked potatoes make it a satisfying gluten-free and grain-free entree.
- 6 small thin-skinned potatoes, about ¾ lb.
- 4 3 to 4-ounce portions wild salmon, skin removed
- 1 teaspoon kosher salt, divided
- 4 tablespoons pesto, divided
- 8 cups clean salad greens, such as spinach, mesclun greens or green leaf lettuce
- 3 hard boiled eggs, cut into eights
- 1 cup shelled frozen edamame, thawed
- ½ cup sliced radishes
- 12 olives
- ½ cup salad dressing such as caper vinaigrette
- Freshly ground pepper
- Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil. Lightly coat foil with cooking spray.
- Cover potatoes generously with cold water in a medium saucepan and bring to a boil over high heat. Reduce heat to medium (or to maintain a simmer) and cook until the potatoes are tender when pierced with a fork, 13 to 15 minutes. Drain and let cool on cutting board.
- Meanwhile sprinkle ½ teaspoon salt all over salmon. Place the salmon, skinned side down on the foil, and spread 2 tablespoons pesto over them, dividing evenly. Transfer the baking sheet to the oven and bake until the salmon is just cooked through and flakes apart when tested with a knife, 8 to 12 minutes depending on thickness of the salmon.
- Cut the potatoes into quarters. Toss with the remaining ½ teaspoon salt and the remaining 2 tablespoons pesto in a medium bowl.
- Divide the greens among 4 large plates. Arrange eggs, edamame, radishes, olives, the potatoes and the salmon over the greens dividing evenly. Drizzle with dressing and season with pepper.