15-Min Nutritious Salmon Nicoise Salad

Nutrition per serve

Ingredients

• 300g chat potatoes
• 150g green beans
• 2pcs Tasmanian salmon fillets
• 1pcs tomato
• 30g pitted kalamata olives
• 50g mixed salad leaves
• 25ml French vinaigrette
• 30g pepitas
• 1pcs olive oil
• 2pcs egg

Method

1. Step 1 — Cook potato
   Bring a small saucepan of water to the boil for the beans and eggs. Quarter the unpeeled potatoes. Put the potato in a microwave-safe bowl, drizzle with olive oil, season with salt and pepper and toss to coat. Cover and microwave, tossing halfway (take care as the bowl will be hot) for 6 mins or until tender. Transfer to a large bowl to cool slightly.
2. Step 2 — Cook beans and eggs
   While the potato is cooking, trim the beans. Cook the beans in the pan of boiling water for 2-3 mins until just tender. Remove with a slotted spoon, then cool in cold water. Add 2 eggs to the same pan of boiling water and cook for 6 mins for soft-boiled, or 8 mins for hard-boiled. Drain, then cool in cold water.
3. Step 3 — Cook salmon
   Meanwhile, heat a drizzle of olive oil in a small frypan over high heat. Season the salmon with salt and pepper. Cook the salmon, skin-side down, for 3 mins or until the skin is crisp and golden. Reduce the heat to medium-high, turn and cook, flesh-side down, for a further 2-3 mins until just cooked or cooked to your liking. Remove from the pan.
4. Step 4 — Get ready to serve
   Peel and quarter the eggs. Coarsely chop the tomato. Halve the olives. Divide the salad leaves, potato, beans, egg, tomato, olives and salmon among bowls. Drizzle over the vinaigrette and scatter with the pepitas to serve.
5. Step 5 — ...
   You're all done in 15 minutes! Now it's time to enjoy your meal.
6. Step 6 — ...
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Allergens

Egg, Fish