meal prep salmon nicoise salad
Introducing my Meal Prep Salmon Niçoise Salad: a gourmet delight crafted with busy moms and career women in mind. Elevate your meal prep game with this tantalizing salad, featuring succulent salmon, crisp vegetables, and flavorful olives, all perfectly balanced for a nutritious and satisfying meal on the go. With just a little prep, you'll have a delicious and wholesome lunch ready to power you through your busiest days. Say goodbye to boring lunches and hello to gourmet goodness with our Meal Prep Salmon Niçoise Salad!
Ingredients
Sheet Pan
1/2 lb yellow fingerling potatoes, halved
1 tablespoon avocado or olive oil
pinch of sea salt & pepper
1 teaspoon garlic powder
2 teaspoons onion powder
1lb raw green beans (haricot verts)
1 pint (10oz) cherry tomatoes
20 oz (four 5oz) salmon filets, wild and center-cut is recommended but get what’s available
swap: use canned wild salmon but add at the end without roasting
pinch of sea salt & pepper
Salad
6 cups red or green lettuce, chopped
1/3 cup kalamata olives, chopped or in pieces
4 whole eggs
Dressing
2 garlic cloves
1/4 cup olive oil
4 anchovies in oil, drained and chopped
zest from 1 lemon
juice from 1.5 lemons
4 tablespoons dijon mustard
2 tablespoons white vinegar (or more if desired)
cracked pepper to taste
Step 1: Preheat your oven to 420°F / 216°C. Drizzle avocado oil over the potatoes, then season them with garlic, onion, sea salt, and pepper. Toss everything together to ensure each potato is coated with oil and seasoning. Arrange the potatoes face down on an UNLINED baking tray. Roast for 15–20 minutes, or until the edges of the potatoes are golden brown and tender. Set aside after roasting to add the remaining ingredients.
Step 2: Add the green beans and cherry tomatoes to the same sheet pan. Spray them with a bit more oil and sprinkle another pinch of sea salt and pepper. Gently toss everything together. Arrange the veggies around the outer edges of the sheet pan, leaving space in the middle for the salmon.
Season the salmon with sea salt and pepper, then place it in the center of the baking tray. I recommend cooking the salmon with the skin on to act as a barrier between the hot pan and the flesh, reducing the risk of overcooking. Roast for 10–12 minutes, then broil for 2–3 minutes to further brown and sear the salmon and veggies.
Step 3: Whisk together the ingredients for the dressing until emulsified and creamy. Season to taste, adding more lemon juice or water if needed. Boil the eggs to your desired level of doneness; for a medium soft-boiled egg, boil for 5 minutes and immediately cool them in a bowl of ice water. Adjust boiling time for firmer yolks.
Step 4: Bring everything together and enjoy your meal prep salmon Niçoise salad with the dressing!
