• 2 boneless salmon or trout fillets, about 120g each, skin on
• 2 tbsp walnut oil
• 1 tbsp olive oil
• 2 tbsp capers
• Juice of ½ lemon
• Zest of 1 lemon
• 1 tsp Dijon mustard
• 2 tbsp chopped fresh herbs e.g. parsley, basil
• Salt and freshly ground black pepper
• 6 new potatoes, halved
• 60g French beans, halved
• Bag of mixed lettuce leaves
• ½ cucumber, cut into ribbons
• 1 tbsp capers
• 10 cherry tomatoes, halved
• 30g black or green olives, pitted
• 1 hard-boiled egg, cut into quarters
Preparation time: 15 minutes
Cooking time: 10 minutes
Salmon Niçoise Salad
This is a delicious protein-packed salad full of beneficial omega-3 anti-inflammatory fats, using walnut oil in the dressing along with herbs and capers to further boost your healthy fat intake.
Bring a large steamer to the boil, tip the potatoes into the water then lay the fish fillets, skin-side down, in the steamer basket. Cover and cook for 6-8 mins, until the fish is cooked through, then remove and set aside.
Blanch the beans for 1-2 minutes then drain.
Place the mixed leaves in a large bowl and toss in the potatoes, cucumber, capers and beans. Scatter over the olives and tomatoes.
Flake the fish into large chunks, discarding the skin, and add to the salad with the egg.
Whisk all the ingredients for the dressing together and season to taste. Drizzle over the salad just before serving.
Nutrition per serving: 567kcal, fat 36.8g (of which saturates 5.6g), carbohydrates 21.9g (of which sugars 4.7g), protein 34.2g.