Anti Inflammatory Salmon Niçoise Salad
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on
- 1 tbsp olive oil
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
For the salad
- 1 lb baby potatoes, halved
- 8 oz green beans, trimmed
- 5 oz mixed greens
- ½ cup kalamata olives, pitted
- 2 tbsp capers, drained and rinsed
- 1 cup cherry tomatoes, halved
For the dressing
- 3 tbsp apple cider vinegar
- ½ cup olive oil
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tsp fresh thyme leaves
- 1 tbsp fresh parsley, finely chopped
- ½ tsp fine sea salt
- ¼ tsp ground ginger
Instructions
- 1
Bring a medium saucepan of salted water to a boil. Add the halved baby potatoes and cook until tender when pierced with a knife, about 12–14 minutes. Use a slotted spoon to transfer the potatoes to a colander, then return the water to a boil.
- 2
Add the trimmed green beans to the boiling water and cook until bright green and just tender with a slight snap, about 3–4 minutes. Drain and immediately transfer to a bowl of ice water to stop the cooking, then drain again and pat dry.
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