Spring Niçoise Salad with Salmon
Spring Niçoise Salad will make you fall in love with spring produce. Featuring baby potatoes, asparagus, and turnips, all roasted together with salmon, and served on a bed of thinly slice radicchio, this salad tastes is just as vibrant and delicious as the classic version.
Servings: 4
Ingredients
Lemon Dijon Vinaigrette
- 1 clove garlic peeled and minced
- Juice of 1 lemon
- 2 tsp Dijion mustard
- ¼ c extra virgin olive oil
- pinch of salt
Remaining Salad
- 1 lb salmon cut in 2 8-oz portions
- salt and pepper
- 12 oz baby potatoes halved or quartered if large
- extra virgin olive oil
- 1 bunch asparagus woody ends removed and cut into 2 inch pieces
- 1 bunch hakurei turnips (or red radishes) trimmed and if large, cut in half
- 1 head radicchio cored and thinly sliced
- ½ c Castelvetrano olives pitted and chopped
- handful of fresh herbs- chives, chervil, tarragon, dill, parsley, or a mix chopped
Instructions
- Make the vinaigrette: combine all ingredients in a small jar and shake together until emulsified. Set aside.
- Season the salmon with salt and pepper and place in a shallow bowl. Pour 2 tbsp of vinaigrette on top of salmon; transfer to the refrigerator while the potatoes roast.
- Preheat oven to 425℉ and arrange racks in the top and bottom third of the oven. Place potatoes in mixing bowl and toss with a drizzle of olive oil, salt, and pepper. Transfer potatoes to a large baking sheet and cook in the oven for 10 minutes.
- Add the asparagus and turnips to the same mixing bowl that was used for the potatoes; toss with olive oil, salt, and pepper. Transfer vegetables to a second large baking sheet and set aside as the potatoes are in the oven.
- After the potatoes have been in the oven for 10 minutes, remove the baking sheet from oven. Stir the potatoes and arrange them all on one side of the pan. Remove the salmon from the fridge and place on the other side of the baking pan. Return sheet pan to the oven for another 15-20 minutes, until the salmon is fully cooked.
- At the same time as the salmon and potatoes cook, transfer the baking sheet with the asparagus and turnips to the oven. Roast until the vegetables are tender, 10-15 minutes depending on the size of your vegetables.
- To serve: add the thinly sliced radicchio to a large serving bowl. Top with the salmon and cooked vegetables. Pour the remaining vinaigrette over the salad, and top with a scattering of olives and fresh herbs.