One-Pan Salmon Niçoise Salad with Potatoes and Green Beans

One-Pan Salmon Niçoise Salad with Potatoes and Green Beans

by | May 25, 2023 | Dinner, Lunch, Recipes

Gluten Free, Pescatarian

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Serves 3-4

 

Salade nicoise is a salad that typically features olives, tomatoes, anchovies, tuna, and beans.  I first came across this salmon version in a fancy department store cafe, and instantly fell in love.  This one pan salad is healthy and filling and can be made just as easily at home with minimal mess.  I suggest spending an extra couple minutes to make a soft-boiled egg to go on top; it’s protein packed, luscious, and oh so worth it!

Ingredients

  • 6-8 petite red potatoes, cut into 1” chunks
  • 2 Tbsp olive oil
  • ½ tsp garlic powder
  • ½ tsp paprika
  • A few handfuls of green beans, ends trimmed
  • 1 pound of salmon
  • 2 tsp dijon mustard
  • 1 tsp grated lemon zest
  • 6 Tbsp olive oil
  • 5 oz arugula (or your preferred green – butter lettuce, spring mix, or any other lettuce mix works)
  • 1 3.5 ounce jar of capers, drained
  • 2 eggs, soft boiled (optional, see note below*)
  • Salt and pepper to taste
Potatoes and Green Beans
Baked Salmon

Directions:

  1. Preheat the oven to 400 degrees.
  2. Combine cubed potatoes in a large bowl with olive oil, garlic powder, and paprika and toss.  Place potatoes on one side of a large rimmed baking sheet (setting the bowl aside with whatever oil was left in the bottom – you’ll need it for the next step!), leaving the other half of the sheet empty, and roast for 15 minutes. 
  3. While the potatoes are roasting, trim the green beans and place in the bowl you used for the potatoes.  Toss in the dregs of the oil and spices, and set aside.
  4. In a small bowl, combine dijon mustard and lemon zest.  Use a whisk to beat the mixture, slowly drizzling the 6 tablespoons of olive oil so it emulsifies.  Set aside.
  5. On a square of aluminum foil that is roughly the same size as the (empty) side of your roasting pan, place salmon skin side down on the foil, leaving enough room for the green beans.  Add ½ teaspoon each of salt and pepper to the fish, then take 2 teaspoons of the mustard mixture from the previous step and brush on top of the fish.  Add green beans next to the fish.  
  6. When the 15 minute timer is up on the potatoes, pull out the roasting pan and add the aluminum foil with salmon and green beans, and return to the oven for another 12-14 minutes, until the salmon is just cooked through.  Let rest for 5 minutes.
  7. Add arugula to a large mixing bowl, then add warm potatoes and green beans, and the remainder of the mustard sauce from step 4.  Add capers, reserving some for garnish.  Toss to combine.  Place individual portions on serving vessels.
  8. Flake the salmon by gently pressing a fork into the salmon, making large chunks.  Layer the salmon on top of the salad, then garnish with capers (and halved soft boiled egg if using), salt and pepper, and a squeeze of lemon.  Serve with crusty baguette, if desired.

*Note:  Want to get fancy?  Add a soft boiled egg to your salad.  To do so, bring a small saucepan of water to a rolling boil.  Carefully add eggs to boiling water and cook for about 7 and a half minutes, until the whites are firm but the yolks are jammy.  Immerse in an ice bath and let stand for 5 minutes, then peel, chop, and add to your salad.

    Kristina Shane

    This recipe is from Home Chef and OPL Community member Kristina Shane.

     

    One Planet Life Plant-rich Recipes

    Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

    Hawaiian-style Fried Rice

    Hawaiian-style Fried Rice

    by | Apr 14, 2023 | Dinner, Lunch, Recipes

    Hawaiian-style fried rice is the perfect combination of salty and sweet and is packed with veggies for a satisfying one-pot meal.  It’s easy to whip up on a weeknight, or it can be served with a grilled protein for larger gatherings.  

    You can easily adjust the vegetables in this recipe, but the two ingredients that make this recipe uniquely Hawaiian are the edamame beans and pineapple.  This recipe is also a great way to “rework” or bring new life to your leftovers – if you have some leftover veggies and rice hanging around, add a couple eggs and make veggie fried rice!

    Gluten-free, Vegetarian

    Serves: 4 (entree-size portions)

    Ingredients

    • 2 Tbsp olive oil
    • 1 small onion, diced
    • 2 cloves garlic
    • 2 medium carrots, peeled and diced
    • ½ cup broccoli florets, chopped small
    • ½ cup of brussels sprouts, thinly sliced
    • ½ cup frozen corn
    • ½ cup frozen shelled edamame beans (or lima beans if you can’t find edamame)
    • 2 eggs, beaten
    • 2 cups of rice (preferably short-grain, jasmine, or basmati), already cooked and chilled
    • ½ cup pineapple, diced
    • 3-4 Tbsp soy sauce, or to taste
    • 2 tsp oyster sauce
    • 1 tsp toasted sesame oil
    Hawaiian-style Fried Rice in Wok
    Shelled Soy Beans

    Directions:

    1. Heat 1 tablespoon of olive oil in a wok or large saute pan over medium-high heat.  Add onions and saute for 5 minutes or until the edges begin to brown.  Add garlic and saute for an additional minute, then add carrots, broccoli, and brussels sprouts, and saute for 3 minutes.  Add frozen corn and edamame to the wok, stirring to incorporate.  Pour 2 Tbsp of water into the hot wok and immediately cover the wok, allowing the veggies to steam for 5 minutes.
    2. Lower the heat, and push the sauteed veggies to the outer edges of the pan, creating a well in the center of the wok.  Add a tablespoon of olive oil to the well, and then pour the eggs into the center of the well.  Allow to cook undisturbed for 2 minutes, then scramble the eggs in the well and stir into the veggies.  Add cooked rice to the pan, followed by soy sauce, oyster sauce, and sesame oil, and stir to combine.  Increase the heat to high, and continue sauteeing for 3 minutes until the rice begins to crisp.  Add pineapple to the wok and stir.  Taste and season with extra soy sauce, if desired.
    3. Serve immediately.  Leftovers will keep in a sealed container for up to 3 days.

    Notes:

    • To make this recipe even easier, use previously-roasted veggies and just toss them with rice and the soy-sesame sauce over high heat.
    • You can find edamame beans in the frozen vegetable section of your grocery store.  If you can’t find them, you can always substitute frozen lima beans.  
    • Other vegetables to consider using in this recipe: diced bell peppers, sliced green beans, julienned cabbage, 
      Kristina Shane

      This recipe is from of Home Chef and OPL Community member Kristina Shane.

       

      One Planet Life Plant-rich Recipes

      Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

      Roasted Beet Salad with Goat Cheese and Candied Walnuts

      Roasted Beet Salad with Goat Cheese and Candied Walnuts

      by | Mar 21, 2023 | Dinner, Lunch, Recipes

      Enjoy this easy, earthy roasted beet salad as a healthy weeknight meal or a first course to a holiday gathering.  Peeling and dicing raw beets can be a mess, but roasting them whole makes the process a breeze: the cooled skins rub off easily, and the beets are tender and easy to cut.

      Side Note: Don’t throw out your beet greens!  Instead, sauté them with a little garlic and olive oil for a delicious and nutritious side.

      Gluten-free, Vegetarian

      Makes 4-6 side salads or 2 dinner salads
      Prep Time: 15 min
      Cook Time: 40-60 min
      Total Time: 55-75 min

      Ingredients

      • 1 bunch of beets, red or golden, with tops removed about 1” from the beetroot
      • 1 Tbsp extra virgin olive oil
      • Pinch of salt

      Salad Ingredients:

      You can get creative with whatever salad fixings you have around the house and substitute whatever greens you like to eat. Arugula would be particularly delicious in this recipe, but I didn’t have any on hand at the time. 

      I used the following this time:

      • ½ head radicchio, julienned
      • Few handfuls of baby spinach
      • Few handfuls of red and green butter lettuce
      • 4 oz goat cheese
      • Candied walnuts (or any nut of your choice)
      beets
      Frozen Peas

      Dressing Ingredients:

      You can also experiment with different salad dressings. I prefer a simple vinaigrette-based dressing for this recipe, which allows the beet and goat cheese flavors to really shine.  I used:

        • 2 Tbsp extra virgin olive oil
        • 1 Tbsp honey meyer lemon vinegar (you can substitute with lemon juice and white vinegar)
        • Salt and pepper to taste

      Directions:

      1. Preheat the oven to 450 degrees.  Remove the beet greens from the beetroot, leaving about 1” of the stem.  Wash beets thoroughly and pat dry, then drizzle with olive oil and salt and wrap in aluminum foil.  Place in a baking dish and roast for 40-60 minutes, depending on how large your beets are.  Check that the beets are fork-tender before turning off the oven, then set them aside to cool slightly.
      2. When the beets are cool enough to handle, slice the tops off and then use your fingers to rub the skins off of the beets.  Dice into 1” pieces.
      3. Assemble your salad greens and top with the chopped beets.  Drizzle with olive oil, vinegar, and season with salt and pepper.  Toss to combine, then scoop onto plates.  Top with crumbled goat cheese and candied walnuts, and serve.
      Kristina Shane

      This recipe is from of Home Chef and OPL Community member Kristina Shane.

       

      OPL Plant-rich Recipes

      Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

      Creamy Parmesan Fusilli with Grilled Chicken, Sun-dried Tomatoes, and Spinach

      Creamy Parmesan Fusilli with Grilled Chicken, Sun-dried Tomatoes, and Spinach

      by | Mar 2, 2023 | Dinner, Lunch, Recipes

      This creamy parmesan fusilli with grilled chicken, sun-dried tomatoes, and spinach is truly luscious! A perfect weekday meal.

      Serves 6-8
      Prep Time: 10 min
      Cook Time: 25 min
      Total Time: 35 min

      Ingredients

      • 2 boneless skinless chicken breasts
      • ¼ cup of Italian dressing, for marinade
      • 16 oz of pasta – I used fusilli because it holds sauce really nicely in all those crevices, but any pasta shape will work
      • 1-2 teaspoons of salt, for the pasta water
      • 1 jar of sundried tomatoes in olive oil, chopped, reserving 2 Tbsp of oil for the saucepan
      • 2 cloves of garlic, minced
      • 1 cup of chicken broth
      • 4 oz cream cheese
      • 5 oz fresh baby spinach leaves
      • 4 oz of freshly grated parmesan cheese, plus more for garnish
        Extra-firm Tofu
        Frozen Peas

        Directions:

        1. Combine chicken breasts with Italian dressing and let them marinate in the refrigerator for at least 30 minutes and up to overnight.
        2. When you’re ready to cook the chicken, heat the grill to 400 degrees and then grill for 5-8 minutes on each side, depending on the thickness of your chicken breasts.  After removing from the grill, allow to rest at room temperature for 5-10 minutes before slicing into cubes.  Set aside.
        3. Boil 6 qts of water, salting the water generously.  Follow package directions to cook the pasta.  Before straining the pasta, take a coffee mug and dip it into the pot, collecting about 1 to 1 ½ cups of pasta water. Set aside.
        4. In a separate saucepan, add the reserved 2 tablespoons of sundried tomato oil.  Add the garlic and saute until fragrant, then add the chopped sundried tomatoes. Add the chicken broth and cream cheese, and lower the heat, chopping at the cream cheese to break it up and help it melt.  When the cream cheese is softened and the mixture begins to bubble, add half of the reserved pasta water and parmesan cheese, and stir until all ingredients are fully incorporated.  Add spinach and cover the pot, allowing the heat to wilt the spinach.  Add chicken and pasta and toss, adding the remaining reserved pasta water slowly until desired sauce consistency is reached.  Garnish with extra parmesan cheese.
        5. masala, and coriander, allowing the spices to profume.  Pour the onion mixture back into the pan, stirring frequently to ensure the mixture doesn’t burn.  Add peas, vegetable broth, and green chili, and stir until well combined.  Continue cooking on a medium heat until the sauce thickens, about 10 minutes longer. 
        6. While the sauce is thickening, heat a medium fry pan with a few drops of oil, and spread it around the pan.  Add the tofu blocks to the pan and saute for 3-5 minutes on each side, until the tofu is brown.  Remove to a cutting board and cut into 1” cubes, and then add to the sauce pot.  Add coconut milk and stir to combine.  Salt and pepper to taste.  When ready to serve, garnish with chopped cilantro.  Best served with basmati rice and a few pieces of warm naan.

        Notes:

        • The trick to this dish is the reserved pasta liquid!  When you boil pasta, excess starch builds up in the pasta water and acts as a binder for the pasta sauce.  When the pasta water and sauce are combined, the oils and starches emulsify to create a truly luscious, next-level sauce that clings to the pasta.
        • Do not rinse the pasta after straining; you will wash off the residual starches and the sauce won’t bind to the pasta as nicely.
        • You can save time by using leftover grilled or pulled chicken in this recipe!  Follow the same recipe, but put the chicken in the sauce by itself and allow it to warm before adding the pasta.  
        • To make this recipe vegetarian, omit the chicken, or substitute white kidney beans or chickpeas.
        Kristina Shane

        This recipe is from of Home Chef and OPL Community member Kristina Shane.

         

        OPL Plant-rich Recipes

        Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

        Spinach, Sprout, and Turkey Bacon Winter Salad

        Spinach, Sprout, and Turkey Bacon Winter Salad

        by | Jan 27, 2023 | Dinner, Lunch, Recipes

        This nutritious spinach, sprout, and turkey bacon winter salad will delight the taste buds. It offers a nutrient-rich, fresh-tasting, crunchy option for lunch or dinner.

        Servings:  4-6

        Ingredients:

          • 8 ounces of fresh Spinach Leaves
          • 4 ounces of Bean Sprouts
          • 1 can Water Chestnuts, sliced
          • 2 grated hard-boiled Eggs
          • 6 slices of baked Turkey Bacon, crumbled (follow the directions on the packaging)

        Dressing:

        (Makes enough dressing for two of these salad meals and keeps in the refrigerator for 4 to 5 days.)

            • 3/4 cup Extra Virgin Olive Oil
            • 1/4 cup Apple Cider Vinegar
            • 1/3 cup Ketchup
            • 1/3 cup Honey (you can substitute Sugar in place of the Honey)
            • 1 small grated Onion
            • Salt and Pepper to taste
        Fresh Spinach
        Chocolate Chips
        Instructions:
        1. Wash, drain, and break spinach into bite-size pieces. 
        2. Add sliced water chestnuts and gently combine.
        3. Mix together and shake to combine all dressing ingredients in a separate container thoroughly.
        4. Toss the salad with half of the dressing, reserving the remainder of the salad dressing for another salad.  
        5. Sprinkle two grated hard-boiled eggs, crumbled turkey bacon, and bean sprouts on top. Serve immediately. Enjoy!
          Chef Yvonne Dwyer

          Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer

          OPL Plant-rich Recipes

          Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

          Nutrient-Rich Roasted Veggie Bowl Recipe

          Nutrient-Rich Roasted Veggie Bowl Recipe

          by | Jan 27, 2023 | Dinner, Lunch, Recipes

          This comforting, nutrient-rich roasted veggie bowl is a perfect meal for any season. Get creative with this vegan recipe and roast whatever vegetables you have on hand – brussels sprouts, celeriac, or other root vegetables, and any winter squash varieties would all work well. For an added flavor boost, choose homegrown, locally available, or in-season produce.

          Vegan, Dairy-free

          Serves: 4
          Prep Time: 15 min
          Cook Time: 25 min
          Total Time: 40 min

          Ingredients:

          • 1 head of cauliflower and/or broccoli, cut into florets
          • 3 large carrots, peeled and sliced into 1 inch chunks
          • 3 sweet potatoes, peeled and sliced into 1 inch chunks
          • 3 Tbsp extra virgin olive oil, divided
          • 2 tsp paprika, divided
          • 2 tsp garlic powder, divided
          • 1 tsp ground cumin, divided
          • 1 tsp kosher salt, divided
          • ½ tsp black pepper, divided
          • 1 cup dry quinoa
          • 2 cups of vegetable broth
          • 4 cups of kale, chopped
          • ¼ cup roasted pumpkin seeds
          • 1 avocado, sliced

          Tahini Lemon Dressing:

          • ¼ cup lemon juice
          • ⅓ cup extra virgin olive oil
          • 3 Tbsp tahini (or 3 Tbsp hummus, in a pinch)
          • 2 Tbsp apple cider vinegar
          • 2 Tbsp honey
          • ½ tsp curry powder
          • ¼ tsp ground turmeric
          • 1 tsp sea salt
          • 1 tsp black pepper
            Apple Orchard
            Spices

            Directions:

            1. Preheat the oven to 425 degrees. 
            2. Toss carrots and sweet potatoes with 1 Tbsp olive oil, 1 tsp paprika, 1 tsp garlic powder, ½ tsp cumin, ½ tsp salt and ¼ tsp pepper.  Place on a rimmed baking pan. 
            3. Using the same bowl, toss cauliflower and broccoli with 1 Tbsp olive oil, 1 tsp paprika, 1 tsp garlic powder, ½ tsp cumin, ½ tsp salt, and ¼ tsp black pepper.  Place the broccoli and cauliflower on another sheet pan. 
            4. Place both sheet pans in the oven, roasting the carrots and sweet potatoes for 30 minutes, and the broccoli and cauliflower for 20 minutes.
            5. Meanwhile, combine the quinoa and vegetable broth in a medium saucepan over medium heat.  Bring to a boil, then cover, reduce heat, and cook for 15 minutes, or until the liquid is absorbed.  Fluff the quinoa with a fork, then stir in the chopped kale and remaining 1 Tbsp olive oil. Cover and keep warm until ready to serve; the kale will wilt while staying warm in the pot.
            6. Prepare the Lemon Tahini Dressing: Combine lemon juice, olive oil, tahini, vinegar, honey, curry powder, turmeric, sea salt, and black pepper, and whisk vigorously until dressing is smooth.
            7. Assemble the bowls by spooning the quinoa and kale mixture first, then arranging roasted vegetables and avocado slices on top.  Drizzle with the tahini dressing, and garnish with toasted pumpkin seeds. 
            Kristina Shane

            This recipe is from of Home Chef and OPL Community member Kristina Shane.

             

            OPL Plant-rich Recipes

            Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

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