How gorgeous is this salad? Not only is it pretty, but it’s also delicious and good for you. I love making this pesto salmon salad with leftover salmon and fingerling potatoes, but today I’ll be sharing the recipe of how to make it from start to finish without any shortcuts. Let’s get cooking!
Ingredients Needed (Pesto Salmon Salad)
- Center-cut skinless salmon filet
- Dijon mustard
- Kosher salt and freshly cracked black pepper
- Fingerling potatoes
- Extra-virgin olive oil
- Green beans
- Lemon
- Jammy eggs
- Little Gem lettuce
- Radishes
- Store-bought pesto (make it easy on yourself)
- Shallot vinaigrette (recipe below)
Step-by-Step Instructions
For the Salmon
Preheat an oven to 425°F.
Pat the salmon dry with a paper towel. Place on a rimmed baking sheet and brush with yummy Dijon mustard. Sprinkle the salmon with salt and pepper and then give it a drizzle of olive oil. Roast for 13-15 minutes. A general rule to follow is you will roast your salmon for 4 to 6 minutes per half-inch thickness and until it reaches an internal temperature of a MINIMUM of 145°F, which should be measured at the thickest part of the filet.
For the Potatoes, Green Beans, and Jammy Eggs
While the salmon is roasting, bring a large pot of salted water to a boil over high heat. Add the potatoes and cook for 8 to 15 minutes, depending on their size. You want them to be fork-tender.
Using a slotted spoon, transfer the potatoes to a large bowl; keep the water boiling for the green beans. Drizzle the potatoes with olive oil, and season with salt and pepper. Toss to coat and set aside until ready to assemble the salad.
Fill a large bowl with ice and water. Add the green beans to the boiling water and cook for 3 minutes. Using a slotted spoon, transfer the beans to the ice water to stop the cooking process; keep the water boiling for the eggs. Drain the beans, transfer to the bowl with the potatoes until ready to assemble the salad.
Add the eggs to the boiling water and cook for 6 minutes for perfect jammy eggs. Drain and transfer to a bowl of ice-cold water. Once the eggs have cooled, peel the shell off and cut them in half lengthwise. Set aside.
For the Shallot Vinaigrette
Add minced shallot, Dijon mustard, lemon juice, honey, salt, and pepper to a bowl. Whisk in the olive oil until emulsified. Set aside.
How to Prepare the Salad
Arrange the lettuce on a serving platter. Brush a couple of tablespoons of pesto on top of the roasted salmon. Break the salmon into large chunks, and then arrange on the platter. Add the potatoes, green beans, jammy eggs, and radishes. Season the eggs with salt and pepper. Drizzle the entire salad with the shallot vinaigrette. Enjoy!
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Pesto Salmon Salad
This salad is hearty, delicious, and healthy! Topped with perfect jammy eggs for a complete meal.
Ingredients
- 1 1/2 lb. center-cut skinless salmon filet
- 1 tablespoon dijon mustard
- Kosher salt and freshly cracked black pepper, to taste
- 1 lb. fingerling potatoes
- 1 tablespoon extra-virgin olive oil
- 3/4 lb green beans
- 1/2 lemon, juiced
- 4 eggs
- 1/2 head, little Gem lettuce
- 7 radishes, thinly sliced for serving
- 1 tablespoon store-bought pesto (or homemade)
- Shallot vinaigrette (recipe below)
Instructions
For the Salmon
- Preheat an oven to 425°F.
- Pat the salmon dry with a paper towel. Place on a rimmed baking sheet and brush with yummy Dijon mustard. Sprinkle the salmon with salt and pepper and then give it a drizzle of olive oil. Roast for 13-15 minutes. A general rule to follow is you will roast your salmon for 4 to 6 minutes per half-inch thickness and until it reaches an internal temperature of a MINIMUM of 145°F, which should be measured at the thickest part of the filet.
For the Potatoes, Green Beans, and Jammy Eggs
- While the salmon is roasting, bring a large pot of salted water to a boil over high heat. Add the potatoes and cook for 8 to 15 minutes, depending on their size. You want them to be fork-tender.
- Using a slotted spoon, transfer the potatoes to a large bowl; keep the water boiling for the green beans. Drizzle the potatoes with olive oil, and season with salt and pepper. Toss to coat and set aside until ready to assemble the salad.
- Fill a large bowl with ice and water. Add the green beans to the boiling water and cook for 3 minutes. Using a slotted spoon, transfer the beans to the ice water to stop the cooking process; keep the water boiling for the eggs. Drain the beans, transfer to the bowl with the potatoes until ready to assemble the salad.
- Add the eggs to the boiling water and cook for 6 minutes for perfect jammy eggs. Drain and transfer to a bowl of ice-cold water. Once the eggs have cooled, peel the shell off and cut it in half lengthwise. Set aside.
For the Shallot Vinaigrette
- Add 1/2 minced shallot, 1 tablespoon Dijon mustard, Juice of 1 lemon, 1 teaspoon honey, 1 teaspoon salt, and 1 teaspoon freshly cracked black pepper to a bowl. Whisk in 1/4 cup of olive oil until emulsified. Set aside.
How to Prepare the Salad
- Arrange the lettuce on a serving platter. Brush a couple of tablespoons of pesto on top of the roasted salmon. Break the salmon into large chunks, and then arrange on the platter. Add the potatoes, green beans, jammy eggs, and radishes. Season the eggs with salt and pepper. Drizzle the entire salad with the shallot vinaigrette. Enjoy!
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