Salade Niçoise avec Slow Roasted Salmon

Good for Baby, Good for Mama

Salade Niçoise avec Slow Roasted Salmon


3-4 servings


C = cup
# = pound
T = tablespoon
t = teaspoon



  • 2 6 ounce salmon filets

  • kosher salt

  • freshly ground black pepper

  • extra-virgin olive oil


  • 1 shallot

  • ½ lemon

  • ½ t whole grain mustard

  • 2 T extra-virgin olive oil

  • kosher salt

  • freshly ground black pepper


  • ½ # New potatoes

  • 1 large handful green beans

  • 4 eggs

  • ¼ C cherry tomatoes

  • 8 olives

  • 1 T capers


  1. Preheat the oven to 250°F. 

  2. On a parchment-lined sheet tray, season two 6-ounce filets of salmon with kosher salt and freshly ground black pepper. Place skin-side down and drizzle lightly with extra-virgin olive oil. Slow roast for 30 minutes, until the salmon flakes easily with a fork.

  3. While the salmon is roasting, prepare the shallot dressing. Thoroughly wash a lemon (including the rind) under cool, running, drinkable water. Finely dice 1 shallot, about 3 tablespoons-worth, then add this to a small glass jar. Squeeze ½ lemon over the diced shallot. Then add ½ teaspoon whole grain mustard, 2 tablespoons of extra-virgin olive oil, a pinch of kosher salt, and a pinch of freshly ground black pepper. Shake vigorously until combined. Set aside.

  4. Next, thoroughly wash ½ pound of New potatoes (scrub the tough skin) and 1 large handful of green beans under cool, running, drinkable water. 

  5. Bring a pot of salted water to a boil, then boil the potatoes until fork tender. Strain and set aside to cool.

  6. Bring a separate pot of salted water to boil and prepare an ice bath bowl next to it. Once the water boils, submerge the green beans. Cook until vibrant green and crisp-tender, about 2 minutes. Using tongs, remove the green beans and immediately plunge into the ice bath to halt the cooking process. Allow to cool for 1-2 minutes, then remove from the ice bath and pat dry the cooked green beans with a paper towel. 

  7. In the same pot of water, gently place 4 whole eggs in the water with a slotted spoon. Boil for 7 minutes. Carefully remove each egg with a slotted spoon, and plunge into the ice bath. Once ready to serve, slightly tap the eggs on all sides and peel away the shells under running water for easier peeling.

  8. Thoroughly wash ¼ cup of cherry tomatoes under cool, running, drinkable water. Halve the tomatoes.

  9. Arrange the platter with the slow roasted salmon, boiled potatoes, blanched green beans, halved jammy eggs, tomatoes, and 8 olives. Garnish the salmon with 1 tablespoon of capers and drizzle the shallot dressing over everything. Eat up, Mama!

Recipe By

Kendra Aronson
of Pregnant and Hungry

Food Photography

Kendra Aronson

Food Styling

Kendra Aronson

Prop Styling

Kendra Aronson

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