Warm Salmon Niçoise Recipe

Preheat the oven to 400°F (200°C). 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.

While the salmon is cooking, bring a large pot of salted water to a boil. Add the halved baby potatoes and cook for 8-10 minutes, or until tender. Using a slotted spoon, remove the potatoes from the pot and set aside.

In the same pot of boiling water, blanch the green beans for 2-3 minutes. Drain and transfer to a bowl of ice water to stop the cooking process. Once cooled, drain again.

In a small bowl, whisk together the ingredients for the lemon vinaigrette – olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper.

In a large bowl, combine the cooked potatoes, blanched green beans, cherry tomatoes, Niçoise olives, and chopped parsley. Toss with the lemon vinaigrette until well coated.

To serve, divide the salad mixture among 4 plates. Top each plate with a salmon fillet and two halves of hard-boiled egg. Season with additional salt and pepper if desired.