

Salmon and roasted new potato Niçoise salad
Ingredients
- 700g new potatoes, halved
- 3 tablespoons olive oil
- 2 teaspoons mustard, (or 1 teaspoon, depending on your taste preference)
- 6 eggs
- 2 cups green beans
- 2 cups cherry tomatoes
- 4 cups baby spinach
- 200g poached salmon, roughly flaked
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Instructions
1 Preheat oven to 190ºC. Into an ovenproof dish, place potatoes and add half of the oil and mustard. Cook for 25-30 minutes.
2 Meanwhile, in a pan of cold water set over a high heat, place eggs. Make sure the water is 5cm above the eggs and bring to a boil. Turn off heat, cover and let stand for 2 minutes. Remove from pot and set aside to cool. In the same pot over a high heat, bring fresh water to a boil. Cook beans in water for 5 minutes. Drain.
3 Once potatoes are cooked, transfer to a serving platter. Add green beans, tomatoes, spinach and salmon and toss lightly. Halve the eggs.
4 Combine remaining oil and mustard and drizzle over potatoes. Top with eggs. Serve seasoned with freshly ground black pepper.
Variations
Make it low FODMAP: Check your mustard doesn’t contain garlic.
Make it vegan: Omit eggs. Replace salmon with finely sliced fried tempeh.
Make it gluten free: Check mustard is gluten free.
HFG tip
You could use canned tuna instead of salmon.
You can add a teaspoon of capers or a handful of olives.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
-
Calories 461cal
-
Kilojoules 1930kJ
-
Protein 24g
-
Total fat 29g
-
–Saturated fat 6g
-
Carbohydrates 25g
-
–Sugars 6g
-
Dietary fibre 6g
-
Sodium 180mg
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Calcium 110mg
-
Iron 3.5mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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