Embark on a refreshing journey with our Keto Nicoise Salad with Salmon. This French-inspired dish with succulent salmon, crisp greens, and vibrant flavors only takes 30 minutes to prepare.
- 1 tablespoon avocado oil - ¼ teaspoon salt - 8 ounces salmon - 6 cups salad greens - 5 ounces fresh green beans blanched - 3 radishes thinly sliced - ¼ cup pitted olives of any kind - 1 small cucumber thinly sliced - ¼ small onion thinly sliced
1. Heat up the avocado oil in a skillet that's at least 10" in diameter, using medium-high heat.
2. As the oil heats, season your salmon with salt. Place the salmon in the skillet, skin side down.
3. Cook for 4-6 minutes, or until the skin easily lifts off the skillet. Flip it over and cook for an additional 4-5 minutes. Remove from the skillet and set it aside.
4. In a small jar, mix together all the ingredients for the dressing. Give it a good shake and set it aside.
5. To plate, evenly distribute the salad greens between two bowls. Top them with the blanched green beans, hard- boiled egg, radishes, olives, onion, cucumber, and the slices of your cooked salmon.
When preparing a salmon niçoise salad, avoid overcooking the fish. Shoot for salmon that's cooked just right—when it effortlessly releases from the pan and retains a hint of pink in the middle.