Warm Salmon Nicoise is a delicious cold weather alternative to a summer favorite. Rich in omegas, protein, fiber and bursting with with flavor. Perfect for family dinners or for a crowd. Oven roasted buttery Wild Salmon, perfectly seasoned Potatoes and Green Beans with slow roasted Red Peppers, salty Anchovies, briny Olives and pickled Capers in a Citrusy Mustard dressing.

Roast Salmon Ingredients

• 1 Lb. Wild Salmon

• 3 Tbsps. Chopped Parsley, leaves only

• 2 Tbsps. Butter

• 2 Tbsps. Extra Virgin Olive Oil

• Celtic Sea Salt & Black Pepper to taste

Organic Ingredients

• 1 Lb. Baby Potatoes

• 2 Red Bell Peppers

• 12 oz Green Beans

• 1/4 Cup Capers

• 12 Flat Fillet Anchovies

• 1 Cup Black Kalamata Olives, pitted

• 3 Eggs

• 2 Tbsps. Chopped Parsley, leaves only

• 1 Lemon, sliced into wedges or rounds

Dressing

• Juice of 1 Lemon

• Double the amount of Extra Virgin Olive Oil

• 1 Tsp. Dijon Mustard

• 1/2 Tsp. Celtic Sea Salt

• 1/4 Tsp. Black Pepper

Method

Mix Dressing Ingredients well and refrigerate for 30 minutes or until ready to serve. Mix again before serving.

Slice Red Bell Pepper lengthwise into thin long pieces. Season with 2 Tbsps. Olive Oil and bake in a 350f oven for approx. 30 minutes or until they start to brown.

Wash Green Beans and chop off ends. Steam/boil for 6 minutes on medium high heat. Remove from heat and drain. Season with Olive Oil, Salt & Black Pepper to taste.

Boil Eggs for 8 minutes on medium high heat until hard. Remove from heat, drain and run under cold water to cool. Peel Eggs, cut in half lengthways then half again. Season with Salt & Black Pepper to taste.

Boil Baby Potatoes on medium high heat for approx. 20 minutes. Remove from heat, drain and cut in half. Season with Olive Oil, Salt and Black Pepper to taste.

Season Salmon well with Salt & Black Pepper. Place Butter, Olive Oil and Parsley on a baking sheet and place into a 450f pre-heated oven for 5 minutes so the Butter melts and the Parsley cooks. Remove from oven. Place Salmon Skin side up onto the baking sheet and return to oven for 5 minutes. Remove from oven, flip Salmon round so that its skin side down and baste with the Oil and Butter from the pan. Return to oven and cook for 3 minutes longer. Remove from oven.

Plate Salmon, Green Beans, Potatoes and Eggs first. Add Bell Peppers, Olives and Anchovies either by scattering around or plating in groups. Finish with Parsley and Lemon Wedges. Pour dressing over everything or serve on the side. Can be served with a warm Baguette or similar crusty Bread.

Notes:

For family dinners I recommend grouping each component of the dish on its own on a large serving platter so that people can pick and choose what they want on their plates.

I like to serve dressing on the side and add to our plates so that any leftovers can be packed up and stored for the next day.

Everything except the Roast Salmon can be prepped in advance and served room temp.