Salmon Nicoise

1. Preheat & Prep
   Preheat oven to 450°F. Place the Fleximat on the Perforated Baking Sheet, then set it aside. 

2. Season the Salmon
   In a mixing bowl, combine olive oil, herb blend, Lemon Thyme Salt, and pepper. Baste the salmon with the mixture and let it rest for 15 minutes. 

3. Cook the Potatoes
   Using the large Round mold and Octagonal BONMAT, microwave potatoes for 9 minutes on high. Remove the lid from the outer edge. Cool and set aside. Or – Cut small redskins in half (larger ones into quarters). Boil until al dente, then rinse with cool water, drain, and set aside. 

4. Blanch the Green Beans
   Microwave green beans on high for 4 minutes in the round mold with the octagonal BONMAT set on top for a lid. Or – boil green beans in salted water for 4–5 minutes, until crisp-tender. Drain and immediately cool in ice water to blanch. (Remove BONMAT from the mold from the outer edge away from you, the steam is very hot.

5. Make the Dressing
   Whisk together Dill, Mustard, EVOO, Honey, Pomegranate White Balsamic Vinegar, and set aside. 

6. Bake the Salmon
   Place salmon on the Fleximat or in the Rectangular mold and bake for 12–15 minutes. Salmon is done when it flakes easily and remains pink inside. 

7. Assemble the Platter
   Transfer salmon to a serving platter. Top with capers or olives if desired. 

8. 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.