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Roasted salmon Niçoise with soft-boiled eggs


Serves: 2
timePrep time: 30 mins
timeTotal time:
Roasted salmon Niçoise with soft-boiled eggs
Recipe photograph by Kris Kirkham

Roasted salmon Niçoise with soft-boiled eggs

The combination of eggs and salmon mean this dish is high in protein, so is a good choice after exercise. Enjoy as a light dinner, or pack it up for lunch on the go

Serves: 2
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
600Kcal
Fat
37gr
Saturates
7gr
Carbs
26gr
Sugars
7gr
Fibre
7gr
Protein
38gr
Salt
0.4gr

Sophie Godwin

Sophie Godwin

Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Sophie Godwin

Sophie Godwin

Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes

Ingredients

  • 250g new potatoes
  • 2 tbsp olive oil
  • 2 large eggs, at room temperature
  • 50g pitted black olives, finely chopped
  • 1 large garlic clove, finely chopped
  • zest of ½ lemon, then cut the lemon into wedges
  • 2 x 200g salmon fillets
  • 1 x 200g pack green beans, trimmed
  • 200g baby plum or cherry tomatoes, halved

Step by step

  1. Preheat the oven to 200 ̊C, fan 180 ̊C, gas 6.
  2. Put the potatoes into a pan of cold salted water. Bring to the boil, cook for 5 minutes until the potatoes are part cooked. Lift out with a slotted spoon, leaving the water on the heat to be used later. Leave the potatoes to cool a little then slice into rounds. Lay in a single layer on a large roasting tray, drizzle with 1 tablespoon of oil and season. Roast in the oven for 15 minutes.
  3. Meanwhile, lower the eggs into the pan of water. Set a timer for 61⁄2 minutes and leave to boil gently.
  4. While the eggs are cooking, mix the olives with the garlic, 1⁄2 tablespoon of oil and the lemon zest. Set aside.
  5. Drain the eggs and cool under cold water. Take the potatoes out of the oven, flip them over; nestle the salmon in the centre. Pile the olive mix on top of the salmon and press down lightly. Scatter the green beans and tomatoes around the salmon, drizzle over 1⁄2 tablespoon of oil and season. Return to the oven for 10 minutes until the salmon and beans are just cooked through.
  6. Peel the eggs and cut them in half. Divide the potatoes, beans and tomatoes between 2 plates. Top with the salmon and eggs and serve with the lemon wedges to squeeze over.

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