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Salmon Nicoise Salad

Serving Size

2

Ingredients

  • 2 4-oz fillet salmon
  • 1 egg
  • 1 cup green beans trimmed
  • 5 olives pitted and chopped
  • 1 tbsp Greek yogurt
  • 1⁄4 tsp red wine vinegar
  • 2 tsp olive oil
  • 1 dash pepper

Directions

  • Bring a pot of water to a boil. Add the eggs and green beans together.
  • Cook the green beans for 3 minutes, then remove with a slotted spoon and place them in cold water to stop cooking.
  • Let the eggs cook for 7-9 minutes (soft- to hard-boiled). Transfer to cold water, then peel and slice.
  • Meanwhile, cook the salmon by baking, grilling, or pan-searing until flaky and cooked through. Bake at 400°F for 12-15 min, pan-sear for 4-6 min per side, or grill.
  • Make the dressing: In a small bowl, whisk together the Greek yogurt, red wine vinegar, olive oil, and black pepper.
  • Gently toss the salmon, green beans, and olives in a large bowl with the dressing.
  • Divide onto two plates and top each with a sliced egg. Serve immediately.

Notes

More Veggies: Add in additional veggies of choice, such as broccoli, spinach, and mushrooms No Salmon: Use shrimp or other low-mercury seafood Gestational diabetes carb count: ~ 10 g per serving Protein content: ~ 32 g

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