Name: Baked Salmon Niçoise Salad with Quinoa
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: French-Inspired
Ingredients: 1 cups (237 ml) dry quinoa; 2 cups (473 ml) water; 4 filets (~113 g) salmon filets; 1 tsp sea salt; 1 tsp Herbs de Provence; 2 tbsp olive oil; 2 tbsp lemon juice; 2 tbsp red wine vinegar; 1/2 cups (118 ml) 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; 2 Roma tomatoes, quartered; 1/2 cups (118 ml) olives (Niçoise if possible); 4 hard boiled eggs; 2 cups (473 ml) red potatoes; 1 1/2 cups (355 ml) fresh green beans

Description

A vibrant salad with baked salmon, quinoa, and fresh veggies. Perfect for a quick weeknight meal.

Ingredients

Units Scale

1 cups (237 ml) dry quinoa
2 cups (473 ml) water
4 filets (~113 g) salmon filets
1 tsp sea salt
1 tsp Herbs de Provence
2 tbsp olive oil
2 tbsp lemon juice
2 tbsp red wine vinegar
1/2 cups (118 ml) 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
2 Roma tomatoes, quartered
1/2 cups (118 ml) olives (Niçoise if possible)
4 hard boiled eggs
2 cups (473 ml) red potatoes
1 1/2 cups (355 ml) fresh green beans

Instructions

To make the quinoa and veggies
In a small pot, combine quinoa and water. Bring to a boil, reduce heat to low, cover, and simmer for 10-15 minutes, or until the water is absorbed and the quinoa is fluffy.
Meanwhile, fill a medium-sized pot with water and potatoes. Bring to a boil and cook for 10-12 minutes, or until fork-tender. Add green beans during the last 4 minutes of cooking.
Drain the vegetables and set aside.
To make the salmon
Preheat oven to 400°F (204°C).
Sprinkle salmon with sea salt and Herbs de Provence, then drizzle with olive oil.
Bake in the preheated oven for 12-15 minutes, or until the salmon is pink and flakes easily with a fork.
To make the dressing
Combine all dressing ingredients and stir/whisk well to combine.
To assemble
Scoop quinoa evenly onto plates.
Top with tomatoes, olives, eggs, potatoes, green beans, and salmon.
Drizzle with dressing.

Notes

For a richer flavor, use high-quality olive oil for both the salmon and the dressing.
Leftovers can be stored separately (salmon, quinoa, and vegetables) in airtight containers in the refrigerator for up to 3 days.
If you don’t have Herbs de Provence, a mix of dried thyme, rosemary, and oregano can be substituted.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Roasting
Cuisine: French-Inspired

Nutrition

Serving Size: 1.5 cups
Calories: 500
Sugar: 5
Sodium: 400
Fat: 25
Saturated Fat: 5
Unsaturated Fat: 18
Carbohydrates: 50
Fiber: 5
Protein: 30
Cholesterol: 150