Salmon Nicoise
Active Time: 25 minutes
Total Time: 1 hour
Yield: 4 servings
boncook.com
Ingredients
- 2 pounds salmon fillet, skinned
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon FRENCH PANTRY Fresh Lemon & Dill Herb Blend
- Pinch of Lemon Thyme bon Salt
- Pinch of coarse ground pepper
- 2 pounds redskin potatoes, skin on
- 1-pound green beans
- ¼ cup capers or olives, if desired
- 1 lemon, halved
For dressing:
- 1 ½ tablespoon mustard
- 1 ½ tablespoon lavender honey
- 2 tablespoons white wine vinegar
- 2/3 cup EVOO
- 1 tablespoon minced fresh dill
Instructions
- Preheat & Prep
Preheat oven to 450°F. Place the Fleximar on the Perforated Baking Sheet and set aside.
- Season the Salmon
In a mixing bowl, combine olive oil, herb blend, Citrus bon Salt, and pepper. Baste the salmon with the mixture and let rest for 15 minutes.
- Cook the Potatoes
Cut small redskins in half (larger ones into quarters). Boil until al dente, then rinse with cool water, drain, and set aside.
- Blanch the Green Beans
Boil green beans in salted water for 4–5 minutes, until crisp-tender. Drain and immediately cool in ice water to blanch.
- Make the Dressing
Whisk together Dill Mustard, EVOO Honey, White Balsamic Vinegar, olive oil, and fresh dill. Set aside.
- Bake the Salmon
Place salmon on the Fleximat and bake for 12–15 minutes. Salmon is done when it flakes easily and remains pink inside.
- Assemble the Platter
Transfer salmon to a serving platter. Top with capers or olives if desired.
- Finish & Serve
Arrange the potatoes and green beans around the salmon. Drizzle the dressing over the entire dish. Enjoy!
bonTIPS
- Make it ahead: The potatoes, green beans, and dressing can all be prepared earlier in the day. Assemble just before serving.
- Serve warm or chilled: This dish is delicious right out of the oven or enjoyed as a cold Niçoise-style salad.
- Swap your protein: This recipe works beautifully with tuna steaks or chicken breasts using the same seasoning and cooking method.
- Perfectly cooked salmon: Remove the salmon from the oven when the center is still slightly translucent — it will continue to cook as it rests.
- Add color: Cherry tomatoes, sliced radishes, or hard‑boiled eggs make great additions for a more traditional Niçoise presentation.
