Salmon & Spinach Niçoise Salad
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Salmon & Spinach Niçoise Salad

Prep: 25 minutes plus cooling
Cook/Roast: 32 minutes • Serves: 6

1-1/2 pounds baby redskin potatoes, halved
3/4 pound green beans
6 large eggs
1 pound skin-on salmon fillets
1/2 cup French vinaigrette dressing
1 package (5 ounces) baby spinach
2 cups halved cherry and/or grape tomatoes
1/2 cup Kalamata olives
1/2 cup thinly sliced red onion
1 teaspoon kosher salt (optional)
1 teaspoon freshly ground black pepper and/or peppercorn medley (optional)

1. Preheat oven to 450°; line rimmed baking pan with aluminum foil.

2. In large saucepot, heat potatoes and 6 cups water to a boil over high heat; simmer 15 minutes or until fork-tender. With slotted spoon, transfer potatoes to plate; add green beans to same saucepot with simmering water and cook 2 minutes or until crisp-tender. With slotted spoon, transfer green beans to separate plate; add eggs to same saucepot with simmering water and cook 10 minutes or until desired doneness. With slotted spoon, transfer eggs to bowl of ice water; cool completely. Peel eggs; cut lengthwise in half.

3. Place salmon on prepared pan; brush with 2 tablespoons dressing. Roast salmon 10 minutes or until internal temperature reaches 145°; cool slightly and remove skin. Break salmon into bite-size pieces with fork.

4. Place spinach on serving platter; drizzle with 3 tablespoons dressing. Top with tomatoes, olives, onion, potatoes, green beans, eggs and salmon; drizzle with remaining 3 tablespoons dressing. Sprinkle salad with salt and pepper, if desired. Makes about 16 cups.

Approximate nutritional values per serving:
471 Calories, 25g Fat (3g Saturated), 234mg Cholesterol,
600mg Sodium, 34g Carbohydrates, 5g Fiber, 28g Protein