Seared Salmon Nicoise Salad with Roasted Garlic Herb Dressing

• Gluten free

• Seafood

  • 8 oz Salmon, Fillets

• Produce

  • 2 tsp Dill
  • 1/2 lb Fingerling potatoes
  • 2 cloves Garlic, Roasted
  • 1/2 lb Green beans, fresh
  • 4 cups Lettuce
  • 2 tsp Parsley
  • 2 Tomatoes

• Refrigerated

  • 3 Eggs, hard

• Condiments

  • 1 tbsp Dijon mustard
  • 1/4 cup Lemon juice

• Baking & Spices

  • 1 Salt and pepper
  • 1 tbsp Sugar

• Oils & Vinegars

  • 5 tbsp Vegetable oil

Found on wholeandheavenlyoven.com

Description

Ingredients

• 2 teaspoons dill
• 2 teaspoons parsley
• 8 oz salmon fillets
• 1 tablespoon oil
• 1/4 cup oil
• Salt and pepper to taste
• 4 cups lettuce
• 1/4 cup lemon juice
• 2 cloves roasted garlic
• 1 tablespoon Dijon mustard
• 1 tablespoon sugar
• 3 hard-boiled eggs
• 1/2 lb fresh green beans
• 1/2 lb fingerling potatoes
• 2 tomatoes
• 1/2 lb fingerling potatoes, halved
• 1/2 lb fresh green beans, trimmed
• 2 (4-oz) skinless salmon fillets
• Salt and pepper
• 1 tablespoon olive oil
• 3 hard-boiled eggs
• 2 large tomatoes, sliced
• 4 cups romaine lettuce
• DRESSING:
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1 tablespoon Dijon mustard
• 2 cloves roasted garlic
• 2 teaspoons minced fresh parsley
• 2 teaspoons minced fresh dill
• 1 tablespoon coconut sugar (or brown sugar)

Directions

• Place halved fingerling potatoes in a medium pot. Cover with water. Bring potatoes to a boil over medium-high heat. Reduce heat to medium and let potatoes simmer until tender, about 10-15 minutes. Remove potatoes from hot water and place in a large bowl, reserving hot water in pot.
• In same pot, bring water back to a boil. Once boiling add green beans and let simmer 5-8 minutes until tender. Drain beans and immediately plunge them in ice water to cool them immediately. Drain beans and combine with potatoes.
• Sprinkle salmon fillets on both sides with salt and pepper. In a large nonstick skillet over medium-high, heat olive oil until shimmery. Place salmon fillets in hot pan and sear on first side 3-4 minutes or until golden. Carefully flip fillets and cook on opposite side 5-6 additional minutes or until salmon is a light pink. Set aside.
• Toss eggs, tomatoes, and lettuce with cooked beans and potatoes in a large bowl. Set aside for a moment while you prepare the dressing.
• Make the dressing: In a jar with a tight-fitting lid, shake all dressing ingredients until smooth. Season with salt and pepper to taste.
• Drizzle dressing over salad and gently toss to coat. Arrange seared salmon on top and drizzle with more dressing. Serve salad immediately once tossed in dressing. Enjoy!

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