CryoCove Recipe

Salmon Nicoise

Name: Salmon Nicoise
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Ingredients: 8 oz salmon fillet; 2 large eggs, hard-boiled; 1 cup green beans, trimmed; 1/2 cup cherry tomatoes, halved; 1/4 cup niçoise or kalamata olives; 4 cups mixed greens; 1 tbsp Dijon mustard; 2 tbsp olive oil; 1 tbsp red wine vinegar

A French-inspired salad with seared salmon, green beans, hard-boiled eggs, olives, and a Dijon vinaigrette.

Prep

15m

Cook

15m

Total

30m

Servings

Calories

520

Macro Breakdown

Protein38g (41%)

Carbs22g (24%)

Fat32g (35%)

Diet

omnivorepescatariangluten-free

Goal

longevityfat-loss

Pillar Benefits

FoodSleepCold

Ingredients

8 oz salmon fillet
2 large eggs, hard-boiled
1 cup green beans, trimmed
1/2 cup cherry tomatoes, halved
1/4 cup niçoise or kalamata olives
4 cups mixed greens
1 tbsp Dijon mustard
2 tbsp olive oil
1 tbsp red wine vinegar

Instructions

1
Season salmon with salt and pepper. Sear skin-side down in an oiled pan for 4 minutes, flip, and cook 3 more minutes.
2
Blanch green beans in boiling water for 3 minutes, then shock in ice water.
3
Whisk Dijon mustard, olive oil, and red wine vinegar for the vinaigrette.
4
Arrange mixed greens on plates. Top with flaked salmon, halved eggs, green beans, tomatoes, and olives.
5
Drizzle with vinaigrette and serve.

Tips

*Use wild-caught salmon for the best omega-3 profile.
*The salad can be served warm or at room temperature.

Frequently Asked Questions

How many calories are in Salmon Nicoise?

Salmon Nicoise has 520 calories per serving with 38g of protein. It's a great option for a healthy lunch meal.

How long does it take to make Salmon Nicoise?

This recipe takes 15 minutes of prep and 15 minutes of cooking, for a total of 30 minutes from start to finish.

Is Salmon Nicoise suitable for special diets?

Yes, this recipe is compatible with the following diets: omnivore, pescatarian, gluten-free. Check the full ingredient list to confirm it meets your specific needs.

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Instructions

Season salmon with salt and pepper. Sear skin-side down in an oiled pan for 4 minutes, flip, and cook 3 more minutes.

Blanch green beans in boiling water for 3 minutes, then shock in ice water.

Whisk Dijon mustard, olive oil, and red wine vinegar for the vinaigrette.

Arrange mixed greens on plates. Top with flaked salmon, halved eggs, green beans, tomatoes, and olives.

Drizzle with vinaigrette and serve.