I know there are many good versions of a niçoise salad online, all of which are worth a try, but I thought to share how I make mine because, although it probably doesn’t resemble an authentic French niçoise – je suis désolé – , it’s a great midweek dinner alternative; super healthy, fresh, quick to make and an absolute winner with the kiddos.
I only use ingredients that I buy regularly so I don’t waste money on things I’ll only use once. I don’t love anchovies so I’ve excluded them from the recipe and use black olives instead.
You’ll also find the salmon, baby potatoes and green beans available in weekly promotions in UK supermarkets like the 3 for £10 and £ off, so it can be a very economical option too.
4 Skinless salmon fillets
750g of salad new or baby potatoes, washed and halved
A bunch of green beans, washed and trimmed
Olive oil for greasing
For the dressing
1 Garlic clove
1 Lemon – juice only
1 Tsp Dijon mustard
2-3 Tsp of black olives chopped
Red wine vinegar
Black pepper to taste
Pre-heat the oven at 200°. Arrange the potatoes in a roasting tray, drizzle with olive oil and sprinkle with sea salt. Cook in the oven for about 15 minutes.
Meanwhile lay the salmon fillets skin down on another roasting tray, which you’ve greased already. I use glass trays and my salmon doesn’t tend to stick to the tray but you can use foil paper at the bottom if you prefer.
Reduce the oven temperature to 180° and add the salmon tray to the oven. I usually leave the potatoes at the top and place the salmon at the bottom. Continue cooking for another 20-25 minutes, until everything is fully cooked and the potatoes are a lovely brown.
To make the dressing, simply blend all the ingredients in a blender or food processor. Add olive oil, lemon juice and vinegar to taste. You aren’t likely to need some salt, since the olives are very salty, but you could add a pinch if you need it.