Salmon Veggie Salad

Salads are a staple in our house all through the summer. This provencal inspired classic salad is healthy, nutrient packed and adaptable to any dietary needs. There’s very little cooking involved, maybe a brief baking in the oven, blanching a few veggies and blending a vinaigrette. So if hot where you live this is fabulous and filling salad to make that is nutritious and fun to eat.

For a vegetarian-vegan version check this recipe and of you prefer a seafood this is delicious salmon version. Use this recipe as a template and vary according to your taste, preference and availability. And remember to enjoy all the beautiful summer produce in this salad.

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For the Lemony mustard Vinaigrette

• 1 lemon, about 3 tablespoons juiced  
• 1 tablespoon champagne or white wine vinegar  
• 2 fat cloves garlic, grated  
• 1/3 cup olive oil  
• 1 tablespoon Dijon mustard  
• kosher salt and freshly cracked black pepper to taste

For the Marinated Salmon

• 1 1/2 lb wild fresh salmon preferred
• 2/2 teaspoon dried garlic powder
• 1 teaspoon dried herb de Provence
• 3 tablespoons extra virgin olive oil  
• 2 tablespoons lemon juice plus ! teaspoon zest
• Kosher salt and freshly cracked black pepper

For the Salad 

• 1/2 lb baby Dutch potatoes boiled till tender halved if they are large
• 3-4 hard boiled eggs
• 2-3 good quality anchovies
• 8-10 oz or more French Haricot Verts, or asparagus spears
• 2-3 small Persian cucumbers, thinly sliced
• 5-6 cups dark green lettuce (romaine, Butter Lettuce, Little Gem)
• ½ cup castelvetrano olives, pitted or olives of you choice
• 1 cup, jarred marinated artichokes
• 2 cups baby tomatoes
• 1 cup diced Radishes, halved or quartered depending on the size
• Fresh Parsley or basil chopped
• Fresh Chives, chopped

INSTRUCTIONS For the Lemon-mustard Vinaigrette

1. Combine all the ingredients in a small bowl and whisk to combine. Season with salt and pepper as needed.

For the Salmon

1. Combine the ingredients for the salmon, bake in a 350F preheated oven for 15-20 minutes till fork tender. don’t over cook. cooking times varies with thickness of the salmon piece.

For the Salad

1. On a large serving platter, arrange the greens, from there all you need to do is pile on the ingredients.  Cooked salmon, blanched French beans (haricot verts), cucumbers, marinated artichokes, olives, potatoes, radishes. Sprinkle with the fresh herb, vianaigrette and serve with extra vinaigrette on the side.