42m$36.25Salmon Nicoise-Style Salad
A composed pescatarian salad with seared salmon, eggs, baby potatoes, green beans, tomatoes, and Kalamata olives. A simple lemon-Dijon vinaigrette keeps it bright and lunch-ready.
- Energy
- 626 calories per serving
- Protein
- 34.7 g per serving
- Carbs
- 33.8 g per serving
- Fat
- 39.6 g per serving
- Sodium
- 1071 mg per serving
Shopping options
salmon fillets, skinless
1 Pound
Private Selection® Farm Raised Norwegian Atlantic Skinless Salmon Portion
67%
olive oil, divided
0.25 Cup
Kroger® Extra Virgin Olive Oil
12%
Kalamata olives, pitted
0.5 Cup
Kroger® Pitted Kalamata Olives in Brine
44%
baby potatoes, halved
1 Pound
Private Selection® Petite Spudlings Gourmet Gold Potatoes
100%
cherry tomatoes, halved
2 Cup
Private Selection™ Fresh Petite Cherry Snacking Tomatoes
53%
mixed salad greens
5 Ounce
Simple Truth Organic® Baby Spring Mix
100%
green beans, trimmed
12 Ounce
Kroger® Green Beans
100%
kosher salt, divided
1 Teaspoon
Kroger® Coarse Kosher Salt
0%
black pepper, divided
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
large eggs
4 Count
Kroger® Grade A Large White Eggs
33%
Dijon mustard
1 Tablespoon
Kroger® Dijon Mustard
4%
fresh lemon juice
3 Tablespoon
Fresh Large Lemon - Each
75%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- skinless salmon fillets-1 lb
- large eggs-4 count
- baby potatoes-1 lb
- green beans-12 oz
- cherry tomatoes-2 cups
- pitted Kalamata olives-0.5 cups
- mixed salad greens-5 oz
- olive oil-0.25 cups
- fresh lemon juice-3 tbsp
- Dijon mustard-1 tbsp
- kosher salt-1 tsp
- black pepper-0.5 tsp
Halve the potatoes and tomatoes, trim the green beans, rinse and dry the greens, and pat the salmon dry.
Wash hands, knives, and boards after handling raw salmon.
Place the potatoes and eggs in a large saucepan and cover with water by 1 inch. Bring to a boil, reduce to a simmer, cook eggs for 10 minutes, then transfer them to cold water; continue cooking potatoes until fork-tender, adding green beans for the last 2 minutes.
Use care when transferring hot eggs from boiling water to cold water.
Drain the potatoes and green beans, rinse the beans briefly with cool water, and let everything drain well. Peel the eggs, halve them lengthwise, and let the potatoes cool until warm, not hot.
Pour hot water away from your body to reduce steam and splash burns.
In a bowl, whisk together 3 tablespoons olive oil, lemon juice, Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper until slightly thickened.
Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat. Season salmon with the remaining salt and pepper, then sear 3 to 4 minutes per side until the center reaches 145°F and the fish flakes easily.
Use caution with hot oil to avoid splatter burns.
Cook salmon to an internal temperature of 145°F.
Arrange greens on a platter, then compose the salad with potatoes, green beans, tomatoes, olives, eggs, and salmon. Drizzle with vinaigrette and serve.
Do not leave the finished salad at room temperature for more than 2 hours.
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