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Rainbow Salmon Salad Crowned with Poached Eggs

Name: Rainbow Salmon Salad Crowned with Poached Eggs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 tablespoon apple cider vinegar; 3 tablespoons olive oil; 12 oz fresh salmon fillets; 3 cups cauliflower florets; 4 medium carrots, peeled and sliced into thin rounds; 4 eggs; 2 teaspoons Dijon mustard; 1/2 lb green beans, trimmed and cut to 3 inch long pieces; 1/2 teaspoon dried oregano; 20 cherry tomatoes, halved; 16 black olives, pitted and halved; 1/4 teaspoon pepper; 1/2 teaspoon salt; Fresh oregano leaves for garnish

Feast your eyes and sate your appetite with our Rainbow Salmon Salad crowned with perfect poached Eggs. Fresh salmon steamed to perfection, tossed with vibrant mixed vegetables and a punchy Dijon vinaigrette, then topped with a gently poached egg. Each bite delivers a symphony of flavors, creating a...



45 min

TOTAL TIME

493

CALORIES

$6.44

PER SERVING

Rainbow Salmon Salad Crowned with Poached Eggs

Ingredients

14 INGREDIENTS

4 SERVINGS

1 tbsp apple cider vinegar

3 tbsp olive oil

12 oz salmon fillets

3 cups cauliflower florets

4 medium carrots

peeled and sliced into thin rounds

4 whole eggs

2 tsp dijon mustard

1/2 lbs green beans

trimmed and cut to 3 inch long pieces

1/2 tsp dried oregano

20 whole cherry tomatoes

halved

16 whole black olives

Directions

7 STEPS

20 min

PREP TIME

25 min

COOK TIME

45 min

TOTAL TIME

Preheat your oven to 350 degrees. Pat the salmon dry and lay it on a lined baking sheet. Drizzle with a tablespoon of the olive oil, then sprinkle with the oregano, salt and pepper. Bake for 20-25 minutes, or until the salmon flakes easily with a fork. Let it cool while you prep the rest of the salad.

While the salmon is cooking, steam the green beans, cauliflower and carrots in a basket over boiling water until they're just tender, about 5-7 minutes. Refresh the veggies under cold running water and put them in a large salad bowl.

To the bowl, add the chopped tomatoes and olives.

To make the dressing, whisk together the remaining 2 tablespoons of olive oil, vinegar, Dijon mustard, and a little more salt and pepper. Pour this over the salad and toss well.

Break up the cooled salmon into chunks and add it to the salad, tossing gently so you don't break it up too much.

For the poached eggs, fill a saucepan halfway with water, add a pinch of salt and bring it to a low simmer. Break the eggs one by one into a cup, then gently slide them into the simmering water. Let them cook for 4 minutes, then remove them with a slotted spoon, letting them drain.

To serve, divide the salad among four plates, top each one with a poached egg and throw a few fresh oregano leaves on top. Serve straight away.

Health Info

Macros

38g

CARBS

25g

FAT

31g

PROTEIN

Allowed on these diets

GLUTEN FREE

LACTOSE FREE