Warm Roasted Salmon Nicoise Salad

Nutrition per serve

Ingredients

• 300g chat potatoes
• 5g mint and garlic seasoning
• 2pcs Tasmanian salmon fillets
• 1pcs tomato
• 50g baby spinach leaves
• 30g pitted kalamata olives
• 23ml olive oil
• 2pcs egg
• 5ml dijon mustard
• 5ml honey
• 5ml white wine vinegar

Method

1. Step 1 — Roast potato
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Bring a small saucepan of water to the boil for the eggs. Quarter the unpeeled potatoes and put on the lined tray. Drizzle with 2 tsp olive oil, scatter over half the mint and garlic seasoning and toss to coat. Roast for 16 mins.
2. Step 2 — Boil eggs
   While the potato is roasting, 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.
3. Step 3 — Roast salmon
   Combine the remaining mint and garlic seasoning, 2 tsp olive oil, ½ tsp dijon mustard and 1 tsp honey in a large bowl and season with salt and pepper. Add the salmon and turn to coat. Add the salmon to the tray with the potato and roast for a further 5-6 mins until the salmon is cooked, or cooked to your liking, and the potato is tender.
4. Step 4 — Toss salad
   Meanwhile, cut the tomato into wedges. Put 2 tsp olive oil, 1 tsp white wine vinegar and ½ tsp dijon mustard in a large bowl, season with salt and pepper and whisk to combine. Add the tomato, spinach and olives (see Make it yours) and toss to coat.
5. Step 5 — Serve up
   Add the roast potato to the salad and toss to combine. Peel and halve the eggs. Divide the salad, salmon and egg among plates and enjoy!
6. Step 6 — Make it yours
   We love the salty pops of flavour that the olives provide, but if some members of your family aren't keen on them, then use less or none at all. Or keep everyone happy and serve them on the side!

Allergens

Eier, Sulfit, Sojabohnen, Fisch