How to Make Seared Salmon Niçoise Salad with Olive Vinaigrette
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Bring a pot of salted water to a boil. Add green beans and cook for 3 minutes; drain and rinse with cold water.
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Heat olive oil in a skillet over medium-high. Season salmon with salt and pepper, then sear for 3-4 minutes per side until cooked through.
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Whisk together lemon juice, Dijon mustard, parsley, black pepper, and olives to make vinaigrette.
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Arrange greens in bowls. Top with potatoes, tomatoes, green beans, and salmon.
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Drizzle olive vinaigrette over salad and serve.
Pro Tips for Perfect Seared Salmon Niçoise Salad with Olive Vinaigrette
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of salmon fillets, skinless, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Seared Salmon Niçoise Salad with Olive Vinaigrette?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Seared Salmon Niçoise Salad with Olive Vinaigrette?
Freezing is not recommended for leafy salads; the texture will soften after thawing. If you want to prep ahead, store components separately.
What can I substitute for salmon fillets, skinless?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.