Baked Salmon Nicoise Salad

Khanh Ong

Ingredients:

  • 500g skinless salmon fillet
  • 10 vine cherry tomatoes
  • 1⁄4 cup EVOO
  • 1 red onion
  • 1 lemon, zest and juice
  • 6 chat potatoes cooked
  • 100g green beans blanched
  • 6 soft boiled quail eggs
  • 6 slices of anchovies
  • 1⁄2 bunch of flat leaf parsley
  • 50g kalamata olives salt

Method:

  1. Place salmon and tomatoes in a baking tray and cover with EVOO, cut the red onion into wedges and add to the tray, add the zest and the juice of 1 lemon and sprinkle with salt.
  2. Place in a 130c oven for 15-20 minutes until salmon is medium-rare.
  3. Place the salmon on a platter, with potatoes cut into slices, with green beans, eggs halved, anchovies, a nice confetti of parsley and olives.

Our friends at Wine Selectors recommend pairing this dish with a Cuvee or a Pinot Noir.

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