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Salmon Asparagus Sweet Potato Nicoise

Salmon Asparagus Sweet Potato Nicoise

Try this healthy, modern twist on the Classic French Nicoise Salad with Broiled Salmon, Asparagus and Roasted Sweet Potatoes, all tossed with a sweet Mustard Dill Nicoise Salad Dressing! A healthy, yet satisfying salad that can be served as a main course or fancy appetizer! 

Course Appetizer, Main Course, side
Cuisine French
Keyword nicoise salad recipe, salad with broiled salmon, sweet potato salad
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3
Calories 684 kcal
Author Mahy

Ingredients

For the salad:

  • 3 hard boiled eggs
  • 2 cups fresh baby spinach
  • 1 cup seedless grapes
  • 2 scallions sliced into 2 inch strips

For the sweet potatoes:

  • 1 purple sweet potato peeled and thinly sliced into 1/8th of an inch thick rounds
  • 1 orange sweet potato peeled and thinly sliced into 1/8th of an inch thick rounds
  • 1 pinch salt
  • 1 teaspoon olive oil

For the Salmon and Asparagus:

  • 2 large salmon fillets—about 6 ounce each sliced into 1 inch thick strips
  • 2 bunches asparagus ends trimmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/2 teaspoon herbs de Provence ( or substitute dried oregano)
  • 1 tablespoon olive oil

For the dressing:

  • Sweet Mustard Dill Sauce

Instructions

  1. Preheat the oven to 425 degrees F.

For the sweet potatoes:

  1. Start with the sweet potatoes; toss them with a pinch of salt and olive oil and spread them in an even layer on a baking sheet. When the oven is ready, roast the sweet potatoes until fork tender-about 15 minutes.
  2. While the sweet potatoes are roasting, prepare the remaining salad ingredients and arrange them on your serving plate.

For the salmon and asparagus:

  1. For the salmon and asparagus; layer them in a single layer on a baking sheet and sprinkle the salt, pepper and herbs de Provence or dried oregano. Then divide the olive oil and drizzle the salmon with 1/2 Tablespoon and toss the salmon pieces together and re-arrange them back in a single layer on your baking sheet.
  2. Drizzle the remaining 1/2 Tablespoon of olive oil over the seasoned asparagus and toss them well then re-arrange the asparagus back in a single layer on the baking sheet.
  3. When the sweet potatoes are done, switch the oven setting to broil and broil the salmon and asparagus for 5-7 minutes (depending on the size and thickness of the salmon) until the edges are golden and salmon is cooked through.

For assembling:

  1. Arrange the sweet potatoes, salmon and asparagus with the remaining salad ingredients and drizzle with a thin layer of sweet mustard dill sauce—about (2 tablespoons, more or less to taste).

Recipe Notes

Nutrition Facts
Salmon Asparagus Sweet Potato Nicoise
Amount Per Serving (1 serving)
Calories 684 Calories from Fat 477
% Daily Value*
Fat 53g82%
Saturated Fat 10g63%
Cholesterol 186mg62%
Sodium 561mg24%
Potassium 1195mg34%
Carbohydrates 42g14%
Fiber 10g42%
Sugar 19g21%
Protein 15g30%
Vitamin A 17290IU346%
Vitamin C 42.6mg52%
Calcium 163mg16%
Iron 8.5mg47%
* Percent Daily Values are based on a 2000 calorie diet.