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.