Delicious and Fresh Seattle Nicoise Salad

This Seattle Nicoise Salad is a refreshing and flavorful meal that showcases the best of local ingredients. Featuring a variety of fresh vegetables, tender salmon fillets, and a tangy lemon vinaigrette, this salad is perfect for summer gatherings or as a light and healthy weeknight dinner. The combination of flavors and textures in this dish creates a harmonious and satisfying eating experience.

Ingredients

• 1 lb fresh salmon fillets
• Salt and pepper, to taste
• 4 cups mixed salad greens
• 2 cups baby potatoes, boiled and halved
• 1 cup cherry tomatoes, halved
• 1 cup green beans, blanched and trimmed
• 1/2 cup pitted Kalamata olives
• 4 hard-boiled eggs, sliced
• 1/4 cup red onion, thinly sliced
• 2 tablespoons capers
• 1/4 cup fresh parsley, chopped
• Lemon Vinaigrette:
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper, to taste

Directions

1. Preheat the oven to 400°F (200°C).
2. Season the salmon fillets with salt and pepper, then place them on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the salmon flakes easily with a fork. Set aside to cool.
3. In a large bowl, combine the salad greens, boiled potatoes, cherry tomatoes, green beans, olives, hard-boiled eggs, red onion, capers, and fresh parsley.
4. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper to make the lemon vinaigrette.
5. Drizzle the lemon vinaigrette over the salad mixture and toss gently to coat.
6. Divide the salad among plates or bowls, and top each serving with a piece of baked salmon.
7. Garnish with extra parsley if desired, and serve immediately.

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