Cajun salmon nicoise salad is a favourite in our house. Fresh, crunchy and healthy but still filling. Who says you can’t have salads in the Winter? I grew up eating salads all year round.
If I’m keeping it low calorie I’ll do it this way otherwise I might add in a few baby potatoes to change it up a bit. I drizzle it in a dressing made from extra virgin olive oil, red wine vinegar, lemon juice, wholegrain mustard and salt and cracked black pepper. It’s absolutely divine.
2 salmon fillets
1 teaspoon cajun seasoning
1 teaspoon paprika
Salt and cracked black pepper to season
1 gem lettuce
2 eggs – boiled
Handful of green beans
Few slices of cucumber
10 olives of choice
Juice of half a lemon
Dressing: 2 tablespoons olive oil, 1 tablespoon red wine vinegar, half teaspoon wholegrain mustard, squeeze of lemon, pinch of salt and cracked black pepper.
Pre heat oven to 190c/ 170c fan
Chop your salad and dress it with the dressing. Meanwhile, put 2 separate pans on to boil your green beens and eggs. I boil the eggs for approximately 4 minutes in boiling water and leave to rest for a couple of minutes. The green beans only need 5 minutes or so in boiling water as its nice to have them crunchy.
Drain the eggs in cold water and peel and slice in half.
Drain the green beans and leave to cool a little as you don’t want them to wilt the salad.
Place your salmon in a parcel of tin foil and sprinkle over your paprika and cajun seasoning. Season with salt and pepper and squeeze over your lemon juice. Drizzle over a teaspoon of olive oil over each salmon fillet and gently cover over with the foil.
Bake in the centre of the oven for approximately 12 minutes. Once it’s fully cooked remove from oven and set aside for a moment while you place your salad, green beans and eggs on a plate.
Top with your salmon.
Tip: This dinner is perfect with an ice cold glass of sauvignon blanc.