March Recipes

Microwaved Salmon Niçoise Salad

30 Minutes Or Less Badge
A serving platter of Microwaved Salmon Nicoise Salad.
Hands On:
30 minutes
Total Time:
30 minutes


  • 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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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%

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