Smoked Salmon Salad with Sweet Potatoes, Green Beans & Olives

This Smoked Salmon Salad with Sweet Potatoes, Green Beans & Olives recipe is a spin on the classic Niçoise salad – we’re replacing tuna with baked salmon. It features tender salmon, potatoes, eggs, green beans, olives, lettuce, tomatoes, and delicious honey mustard dressing. It’s quite filling so it would be perfect for lunch or even dinner.

• Fill a medium saucepan about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.
• Preheat oven to 425°F.
• Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)
• Peel and medium dice sweet potato. Transfer to a baking sheet pan along with tomatoes. Drizzle with oil and season with salt; stir to coat and spread out in an even layer.
• Place baking sheet in the oven (it doesn’t have to be fully heated) and roast, stirring halfway through, until sweet potato is fork-tender and tomatoes are burst and browned in spots, 20-25 minutes. Remove from oven and set aside to cool, 5 minutes.
• Meanwhile, trim green beans.
• Once the water in the pan is boiling, add green beans; cook until tender-crisp, 2-3 minutes. Using a slotted spoon, transfer green beans to the colander, and add ice or run under cold water to cool; set aside. (Reserve pan of boiling water for the next step.)
• Meanwhile, peel and mince shallot. Place in a small bowl.
• Add eggs to the pan of boiling water, then reduce heat to a simmer and cook for 10 minutes. Drain hot water and add ice or run under cold water to cool; set aside.
• Juice lemon into the bowl with the shallot. Add oil, Dijon, honey, salt, and pepper, then whisk to combine the dressing. Transfer half of the dressing to a medium bowl. (Reserve remaining dressing for serving.)
• Add mixed greens to the medium bowl with the dressing. Gently toss to combine the salad and set aside.
• Halve olives lengthwise. Transfer to a plate.
• Chop or tear smoked salmon into bite-sized pieces. Add to the plate with the olives.
• Peel and quarter eggs. Add to the plate and season with salt.
• To serve, divide salad between plates or bowls. Top with sweet potato, tomatoes, green beans, eggs, smoked salmon, olives, and capers. Drizzle with reserved dressing and enjoy!

Smock Salmon Salad

This Smock Salmon salad recipe is a spin on the classic Niçoise salad – we’re replacing tuna with baked salmon. It features tender salmon, potatoes, eggs, green beans, olives, lettuce, tomatoes, and delicious honey mustard dressing. It’s quite filling so it would be perfect for lunch or even dinner.