A serving platter of Microwaved Salmon Nicoise Salad.

Hands On:

30 minutes

Total Time:

30 minutes

Serves:

Ingredients

1 (12-oz.) pkg. Fish Market frozen Alaska keta salmon fillets, thawed
½ tsp coarsely ground Hy-Vee Mediterranean sea salt
½ tsp coarsely ground Hy-Vee black pepper
1 (10.8-oz.) pkg. Hy-Vee frozen fresh steam petite whole green beans
1 head(s) butterhead lettuce, leaves separated
1 cup Basket & Bushel Gourmet Medley tomatoes, halved
3 Hy-Vee Short Cuts hard-boiled eggs, cut in half lengthwise
½ cup thinly sliced red onion
½ cup Hy-Vee Greek Kalamata pitted olives, drained
⅓ cup red wine vinaigrette dressing

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Preparation

Pat salmon fillets dry with paper towels. Place salmon, skin side down, on a microwave-safe plate. Season with salt and pepper. Cover with plastic wrap.

Microwave salmon on HIGH for 3 to 6 minutes or until salmon reaches 145°. Remove plastic wrap; set aside to cool.

Microwave frozen green beans according to pkg. directions. Carefully, open bag and transfer beans to a bowl of ice water for 15 to 20 second or until chilled. Drain beans; pat dry with paper towels. Set aside 1 cup for salad; reserve remaining beans for another use.

To assemble, flake salmon into large pieces using a fork; discard skin. Line a large platter with lettuce leaves. Arrange salmon, green beans, tomatoes, eggs, red onion and olives on top. Drizzle on vinaigrette to serve.

Nutrition Facts

Serves: 6

Amount Per Serving
Calories:		32
% Daily Value*
Total Fat: 2g		2%
	Saturated Fat: 0g
	Trans Fat: 0g
Cholesterol: 23mg		8%
Sodium: 108mg		5%
Total Carbohydrate: 1g		0%
	Dietary Fiber: 0g	1%
	Sugars: 1g	1%
Protein: 3g		5%