- Preheat the oven to 200°C (392°F) with convection.
- Cut the potatoes in half and toss in olive oil with salt and pepper. Spread the potatoes on a baking sheet and place in the oven. Then make a dressing of 2 tbsp red wine vinegar, 2 tsp Dijon mustard, 1 grated garlic clove, and about 4 tbsp olive oil, pouring it slowly while whisking the mixture. Season with a little salt and pepper. Set aside for later. Halve the tomatoes. If you, like me, want to use sugar snap peas, prepare them by cutting off the stem string. If you use green beans, you don’t need to prepare them.
- Mix 1 tsp Dijon and 1 tbsp olive oil for brushing the salmon fillets. Dry them off and brush. After the potatoes have been in the oven for about 20 minutes, take out the tray and push the potatoes to the side to make room for the salmon in the middle. Pour the tomatoes and olives over the potatoes, and let the vegetables bake with the salmon for another 10 minutes. Boil water for the eggs and cook them for 6 minutes (soft-boiled). Fry the sugar snap peas in a frying pan with some butter, salt, and pepper until they are slightly browned. If you use green beans, they should go in the oven with the rest of the vegetables.
- When the salmon is done, place salad leaves on a large plate and mix with the dressing you made earlier. Then sprinkle the vegetables over the salad leaves. Peel and halve the eggs and place them around the plate. Place the salmon in the middle and serve.
Niçoise salad with salmon instead of tuna is a simple, relatively light, and delicious dish that tastes good all year round. It has a lot of flavors and is easy to make. Originally, green beans are also used, but we have so many sugar snap peas in the garden that I chose to use them instead. All in all, this is a very flavorful dish that takes relatively little time to make, as most of it is done in the oven.
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