An easy and healthy dinner party recipe!
I recently hosted my girlfriends for the Bachelorette premier! We usually switch off hosting at each others houses throughout each season. The host will always provide dinner and apps and everyone brings wine! It’s like bookclub, but you have no excuse not to “read” the book, haha. The girls are always eating healthy and clean during the week so we like to make something along those lines! For this nights viewing party I decided to go with BYO (build your own) Salmon Niçoise Salad! It sounded so delicious and refreshing for a summer Monday evening. Some of the girls do not like olives so it made it easier to just make it BYO – so you can put whatever you want on the salad.
To gloat a little, I am getting ready dang good at cooking salmon perfectly. 400 degrees in the oven for 17 minutes. I always buy the pre-packaged salmon from Whole Foods – its usually “on sale” at a good price! I haven’t ever tried it from the fish counter, but as long as it’s de-boned I am sure it is just as good. To set every thing up for an easy spread for your guests put all the pre chopped and sliced toppings in little bowls and the salad in a giant bowl. Don’t pre-dress the salad, let your guests top it themselves.
Use a serving platter for the salmon and green beans as well as the hard boiled eggs. Don’t forget to put out serving spoons and tongs. Some of my favorite additions to the Niçoise Salad are black olives, roasted tomatoes in olive oil and garlic (from the olive bar at Whole Foods – they are incredible!), and avocado. I left out the potatoes because we all gorged on a cheese board before hand! Serve with Rosé and you have the perfect, and easy, summer dinner party!
BYO Salmon Niçoise Salad
Serves: 4
INGREDIENTS
- Salmon (4 filets)
- 1/2 Lemon
- Salt and Pepper, for seasoning
- Green beans
- Olive Oil
- Cherry tomatoes, diced
- Avocado, sliced
- Hard boiled eggs (4)
- Black olives
- Roasted tomatoes in olive oil and garlic
- Red onion (slice and soak in water and salt to take the bite out)
For the dressing:
- ½ cup extra-virgin olive oil
- 3 Tbsp balsamic vinegar
- 1 Tbsp Dijon mustard
- 1 garlic clove, grated
- Salt and freshly ground black pepper, to taste
DIRECTIONS
For the salmon and green beans:
Pre-heat the oven 400 degrees. On a baking sheet, place the salmon skin side down. Season with salt and pepper. Squeeze 1/2 a lemon on top! Cook for 17-18 minutes (time could vary if not in Colorado).
Pro tip: you want the salmon the be lighter pink, not white.
On a separate baking sheet, place the green beans (cut off the ends!), drizzle olive oil and add salt and pepper on top. Mix around well. Bake in the same oven for 20 minutes.
For the dressing:
Combine all ingredients in a measuring cup; whisk to combine.
Additionally, put out olive oil, balsamic, salt and pepper for another dressing for guests!
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