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:

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.
Place in a 130c oven for 15-20 minutes until salmon is medium-rare.
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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