Seared Salmon & Niçoise-Style Salad
with Kalamata Olives & Mustard-Lemon Dressing
Perfectly seared salmon fillets with crispy skin are served alongside a vibrant, niçoise-style salad. This lighter take features tender green beans, tomato, hard-boiled eggs and briny olives, all tossed in a bright, tangy mustard-lemon dressing. It's a fresh, protein-packed plate that's ready in minutes!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Dijon Mustard
1 packet
Green Beans
1 packet
Kalamata Olives
1
Lemon
1 packet
Mixed Salad Leaves
280 g
Salmon
(Contains: Fish, May contain traces of allergens, Crustaceans, Fish, Molluscs;)
1
Tomato
Not included in your delivery
1 drizzle
olive oil
2 piece
egg
(Contains: Eggs;)
1 tsp
honey
Utensils
Cooking Steps
• Boil the kettle. Trim and halve green beans.
• Half-fill a medium saucepan with boiling water. Add the eggs and cook until
soft-boiled or to your liking, 7-8 minutes. Drain and cool in cold water.
• When the eggs have 5 minutes remaining, place a colander or steamer basket on
top of the saucepan and add green beans. Cover with a lid and steam until tender,
4-5 minutes. Remove from heat and set aside.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high
heat. Pat salmon dry with paper towel and season both sides with salt and
pepper. When oil is hot, cook salmon, skin-side down first, until just cooked
through, 2-4 minutes each side.
TIP: Patting the skin dry helps it crisp up in the pan!
• While the salmon is cooking, slice tomato and lemon into wedges.
• Roughly chop kalamata olives.
• In a large bowl, combine Dijon mustard, a generous squeeze of lemon juice, the
honey and a drizzle of olive oil.
• Add green beans, mixed salad leaves, tomato and olives. Toss to coat in
dressing and season to taste.
• Peel the eggs and cut into quarters.
• Divide seared salmon and Niçoise-style salad between plates.
• Top salad with the eggs.
• Serve with any remaining lemon wedges. Enjoy!
