Salmon Niçoise With Lemon-Dill Vinaigrette
Prep Time: Total Time: Servings:
30 mins 45 mins 4
Cook once, end up with enough food for four weekday lunches. Better yet, you’ve got options—transform the meal into a salad, sandwich, or wrap. Niçoise is French for “as prepared in Nice”, as in Nice, France, a coastal city in the south of France. A Niçoise salad highlights the region’s core ingredients, such as tomatoes, olives, garlic, and anchovies, along with French green beans (haricots verts), onions, tuna, hard-boiled eggs, and herbs. In this easy meal-prep version, jarred salmon packed in olive oil takes center stage, alongside tender baby red potatoes, haricots verts, and still-jammy-in-the-middle hard-boiled eggs. A zippy lemon-dill vinaigrette is sharp and herbaceous and does a stellar job of tying everything together without overpowering the delicate fish.
Recipe by Melissa Gray-Streett
Tip
Use jarred tuna instead of salmon, if desired. Whether you choose jarred salmon or tuna, look for high-quality, olive oil-packed options, such as Tonnino. Play around with your favorite grain; quinoa or brown rice would make an excellent swap.
Ingredients
Vegetables & Eggs
Kosher salt
24 oz. baby red potatoes, scrubbed
8 oz. haricots verts (French green beans), trimmed
4 large eggs
Salmon & Lemon-Dill Vinaigrette
3 (6.3-oz.) jars salmon packed in olive oil (such as Tonnino) or 1 1/2 lb. cooked salmon fillets
1/4 cup fresh lemon juice (from 2 lemons)
3 tbsp finely chopped shallot
2 tbsp chopped fresh dill, plus more for serving
1 tbsp Dijon mustard
2 tsp honey
3/4 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup extra virgin olive oil
Optional Toppings
Sliced nicoise or Kalamata olives, thinly sliced radishes, and/or chopped fresh dill
Directions
Prepare the vegetables and eggs:
Bring a large pot of generously salted water to a boil. Place ice and water in a large bowl. Add potatoes to boiling water; cook until almost tender, about 10 minutes. Add green beans; cook until potatoes are tender and green beans are tender-crisp, 3 to 5 minutes. Using tongs or a slotted spoon, transfer potatoes and green beans to prepared ice water, reserving boiling water in pot. Let potatoes and green beans stand in ice water for 5 minutes. Using a slotted spoon, transfer vegetables to a colander to drain.
Cook the eggs and cut the veggies:
Using the slotted spoon, carefully lower eggs in boiling water; cook for 9 minutes. Transfer eggs to bowl of ice water; let stand for 5 minutes. Quarter potatoes, and cut green beans into 2- to 3-inch pieces; peel and quarter eggs. Transfer to airtight containers, and refrigerate until ready to serve.
Prepare the vinaigrette:
Drain salmon, reserving 1/4 cup oil. Break salmon into large chunks; transfer to an airtight container, and refrigerate until ready to serve. Whisk together lemon juice, shallot, dill, mustard, honey, salt, and pepper in a bowl until combined. Whisking constantly, gradually add olive oil and reserved oil from jarred salmon (or an additional 1/4 cup olive oil) until emulsified. Refrigerate in an airtight container until ready to serve.
Make It a Sandwich
Toss together 1 cup chopped lettuce, 1 cup potatoes, 1/2 cup green beans, 1 sliced egg, 1/2 cup flaked salmon, and 1 Tbsp. vinaigrette. Stuff into pita. Add toppings.
Make It a Salad
Toss 2 cups lettuce or other greens with 2 to 4 Tbsp. vinaigrette (now or before serving). Top with 1 cup potatoes, 1/2 cup green beans, 1 sliced egg, and1/2 cup flaked salmon. Add toppings.
Make It a Bowl
Top 1/2 cup cooked farro or other grains with 1 cup potatoes, 1/2 cup green beans, 1 sliced egg, 1/2 cup flaked salmon, and 2 to 4 Tbsp. vinaigrette.Add toppings.
Nutrition Facts (per serving)
854 | Calories |
53g | Fat |
44g | Carbs |
49g | Protein |
Nutrition Facts | |
Servings Per Recipe 4 | |
Calories 854 | |
% Daily Value * | |
Total Carbohydrate 44g | 16% |
Dietary Fiber 5g | 20% |
Total Sugars 8g | |
Protein 49g | 99% |
Total Fat 53g | 68% |
Saturated Fat 9g | 47% |
Cholesterol 293mg | 98% |
Vitamin C 36mg | 40% |
Sodium 617mg | 27% |
Calcium 103mg | 8% |
Iron 3mg | 19% |
Potassium 1788mg | 38% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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