Low Carb Salmon Nicoise Salad

Servings: 2 · Prep Time: 13 mins · Cooking Time: 19 mins

Total Time: 32 mins

Lunch | Salads & Starters | Keto

This low carb take on a salmon nicoise is packed with healthy fats from omega 3 rich salmon and organic eggs. Tender radishes are used in place of the traditional potato and served on a bed of spinach, tossed with buttery green beans. The salad is dressed with a rich and salty tapenade of kalamata olives, capers and fresh parsley.

Ingredients

Salad

• green beans (100g tough ends removed)
• radishes (8 small ends removed and sliced in half)
• salmon fillets (2 small)
• organic, free range eggs
• baby spinach (2 generous handfuls)
• olive oil (2 tbsp)
• butter (1 tbsp)
• sea salt (generous pinch)
• black pepper (generous pinch)

Tapenade

• fresh parsley leaves (3 tbsp plus extra to serve)
• capers (1 tbsp)
• anchovy fillet
• garlic (1 clove)
• kalamata olives (1/2 cup)
• olive oil (3 tbsp)
• lemon zest (1/2)

Method

Add the eggs to a small pan and cover completely with cold water. \n\nBring the water to a boil then reduce back down to a simmer. Cook the eggs for 6 minutes or 7 minutes to preference. (longer for a firmer yolk). \n\nWhilst the eggs are boiling you can prepare the tapenade. Add the parsley, capers, anchovy, garlic, olives and zest to a food processor and blend to a chunky paste. \n\nSlowly add the olive oil a little at a time and blend to form a semi smooth paste. Taste and add more oil if needed.\n\nRemove the eggs from the water with a slotted spoon and run immediately under a cold tap.\n\nCrack and peel the shells and slice the eggs in half. Set aside.\n\nHeat two tablespoons of olive oil in a large frying pan over a medium heat and add the salmon fillets. Cook for 3-4 minutes each side until lightly golden and cooked through.\n\nFlake the salmon and set aside.\n\nWhilst the salmon is cooking, add the green beans to a pan of salted, boiling water and simmer for a minute. Add the radishes and cook for a further 3-4 minutes until just tender.\n\nDrain the water, season the hot vegetables with a little salt and pepper and toss in the butter.\n\nTo serve, divide the spinach between two plates and top each with half the buttered vegetables. Top each plate with half of the flaked salmon and two eggs halves. Drizzle the tapenade over the salad and garnish with a little fresh parsley to serve.\n