Nutritious Baked Salmon Nicoise

Nutrition per serve

Ingredients

• 400g chat potatoes
• 150g green beans
• 2pcs Tasmanian salmon fillets
• 1pcs lemon
• 1pcs tomato
• 1bunch parsley
• 30g pitted kalamata olives
• 2pcs egg
• 15ml extra virgin olive oil
• 5ml wholegrain mustard

Method

1. Step 1 — Boil potatoes
   Preheat the oven to 220C, fan-forced. Line an oven tray with foil. Bring a small saucepan of water to the boil for the eggs (see cooking tip). Halve the unpeeled potatoes, or quarter if large. Put in a medium saucepan of cold salted water and bring to the boil. Reduce the heat to medium and cook for 10-12 mins until tender. Drain.
2. Step 2 — Cook eggs and beans
   Meanwhile, cook 2 eggs in the pan of boiling water for 6 mins, for soft-boiled or 8 mins, for hard-boiled. Drain, then cool in cold water. Half-fill the saucepan with water and bring to the boil for the beans. Trim the beans and halve on an angle. Cook the beans in the pan of boiling water for 3 mins or until just tender. Drain and rinse under cold water to cool.
3. Step 3 — Bake salmon
   While the eggs and beans are cooking, put the salmon on the lined tray, skin-side down, and rub all over with 1 tsp extra virgin olive oil. Season with salt and pepper and bake for 5 mins or until just cooked through or cooked to your liking (cooking time may vary depending on the thickness of the fillets).
4. Step 4 — Make dressing
   While the salmon is baking, juice half the lemon. Cut the remaining lemon into wedges. Whisk 2 tsp lemon juice*, 3 tsp extra virgin olive oil and 1 tsp wholegrain mustard in a large bowl and season with salt and pepper.
5. Step 5 — Add salad ingredients
   Coarsely chop the tomato. Coarsely chop the parsley leaves, discarding the stems. Add the potato, beans, olives, tomato and parsley to the dressing and toss to combine. Taste, then season with salt and pepper.
6. Step 6 — Peel eggs
   Peel and quarter the eggs. Break the salmon into chunks, discarding the skin. Divide the salad, salmon and egg among bowls and serve with the lemon wedges.

Allergens

Egg, Sulphites, Fish