Using leftover salmon and hard-boiled eggs makes this Quick & Easy Salmon Nicoise Salad even easier!
by Lindsay Evans
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For the Salad:
2 8 oz skinless salmon fillets
1 tbsp olive oil
pinches of sea salt and cracked black pepper
3 large eggs
1 head bibb or boston lettuce, rinsed, dried and roughly chopped
3 large tomatoes, cut into thin wedges
half red onion, thinly sliced
For the Vinaigrette:
Juice of 1 to 2 lemons
1 tsp Dijon mustard
1/4 cup olive oil
sea salt and cracked black pepper
Preheat oven to 400 F. Line a large baking sheet with parchment paper. Place salmon fillets on baking sheet, drizzle with olive oil and sprinkle with sea salt and pepper. Bake in oven for 15 to 20 minutes, or until salmon is cooked through (it should be opaque and easily flake with a fork). Remove from oven and let cool slightly. Once cool enough to handle, break apart into chunks.
Meanwhile, bring a medium pot of water to a boil. Add eggs and reduce heat to medium. Let eggs simmer for 8 to 10 minutes (8 for a soft boiled egg and 10 if you prefer hard boiled). Using a slotted spoon, transfer eggs to a bowl filled with cold water to stop the cooking. Once cool enough to handle, tap eggs lightly on a clean surface and remove shells. Roughly chop and set aside until ready to assemble salad.
In a medium bowl, whisk together lemon juice, Dijon, salt and pepper. Slowly drizzle in olive oil in a steady stream while whisking constantly, until emulsified.
To assemble salad, divide lettuce between 4 plates or shallow bowls. Top each with chunks of salmon, chopped egg, red onion and tomato. Drizzle with vinaigrette. Serve immediately.
Tip: To make this salad even easier, use salmon and eggs that have already been cooked the day before!