Description
With just a few ingredients, a flavorful, fresh salmon salad can come together. Prepare everything but the salmon ahead of time for a quick weeknight meal. A red wine vinaigrette with dijon is the perfect topping with fresh herbs
Ingredients
Scale
Quinoa
- 1 cup dry quinoa
- 2 cups water
for the salmon
- 4 salmon filets, ~4 oz each
- 1 tsp sea salt
- 1 tsp Herbs de Provence
- 2 tbsp olive oil
for the dressing
- 2 tbsp lemon juice
- 2 tbsp red wine vinegar
- 1/2 cup olive oil
- 1 medium shallot, diced
- 1 tsp Dijon mustard
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp sea salt
for the salad
- 2 Roma tomatoes, quartered
- 1/2 cup olives (Niçoise if possible)
- 4 hard boiled eggs
- 2 cups red potatoes
- 1 1/2 cups fresh green beans
Instructions
To make the quinoa and veggies
- In small pot combine quinoa and water.
- Bring to a boil, reduce to low and cover.
- Let simmer for 10-15 minutes, until water is absorbed and quinoa is fluffy.
- Meanwhile, fill medium size pot with water and potatoes and bring to a boil.
- Let boil 10-12 minutes, until fork tender.
- Throw the green beans in for the last 4 minutes.
- Drain veggies and set aside until ready to use.
- While quinoa and vegetables are cooking, you can also cook the salmon.
To make the salmon
- Preheat oven to 400 degrees F.
- Sprinkle salmon with sea salt and Herbs de Provence.
- Drizzle with olive oil.
- Bake in preheated oven for 12-15 minutes, until salmon is pink and flakes easily with a fork.
To make the dressing
- Combine all ingredients and stir/whisk well to combine. I like to put my salad dressings in a mason jar and shake until well combined.
To assemble
- Scoop quinoa evenly onto plates.
- Top with tomatoes, olives, eggs, potatoes, green beans, and salmon.
- Drizzle with dressing.
- Read more at http://www.greensnchocolate.com/2014/08/salmon-nicoise-quinoa-salad.html#Pm0QCrlUt2uUIst7.99
- Category: Main