French Salmon Niçoise Protein Bowl
Method
Place the potatoes in a saucepan, cover with water and cook for 12–15 minutes until tender. Drain and allow them to cool slightly.
Cook the eggs for 8–9 minutes, then cool under cold water, peel and halve them.
Steam or boil the green beans for 3–4 minutes until tender but still bright green.
Season the salmon with herbes de Provence, salt and black pepper. Cook in a non-stick pan over medium heat for 4–5 minutes on each side, or until cooked to your preferred doneness.
Whisk together the olive oil, lemon juice and Dijon mustard.
Divide the potatoes, green beans, tomatoes, cucumber and olives between two bowls.
Add the salmon and egg halves, drizzle with the dressing and sprinkle with parsley.
Cook the salmon just until it flakes easily with a fork. Overcooking can make it dry. For a quicker lunch, prepare the potatoes and eggs ahead of time and assemble the bowl when ready to serve.
Nutrition Facts
Per serving
