Warm Salmon Niçoise

Adapted from the recipe you sent — this is Case B, an existing recipe from your cookbook! Scaled up to serve 4, swapped the baguette croutons for air-fryer crisped bread, used margarine in a light brush on the bread instead of butter, and kept everything else faithful to the original. The original uses an air fryer which you have — perfect! No soy, no cow dairy, no beef or lamb issues here. Just gorgeous, punchy, French-ish salmon goodness.

Recipe details

Yield
4 people
Prep time
15 minutes
Cook time
18 minutes
Total time
30 minutes

Ingredients

  • 400g green beans, trimmed
  • 400g asparagus, woody ends snapped off
  • 2 heads little gem lettuce, quartered lengthways
  • 4 x 130g salmon fillets (skin on, scaled, pin-boned)
  • 4 medium eggs
  • 100g French baguette, finely sliced (about half a small baguette)
  • 2 ripe tomato
  • 16 black olives, stone in, squashed and destoned, then finely chopped
  • 2 tsp Dijon mustard
  • 4 tbsp red wine vinegar
  • 2 tbsp extra virgin olive oil (for dressing)
  • 2 tbsp olive oil (for cooking)
  • to taste sea salt
  • to taste black pepper

Instructions

  1. Trim 400g green beans and snap the woody ends off 400g asparagus. Quarter 2 little gem lettuces lengthways. Place the green beans, asparagus, and lettuce quarters in the large air fryer drawer along with 4 salmon fillets (skin side up). Drizzle with 2 tbsp olive oil, season well with sea salt and black pepper, and toss the veg to coat — keep the salmon skin side up on top. Cook at 200°C for 12 minutes, or until the salmon is just cooked through, the skin is golden and crispy, and the vegetables have softened.
  2. While the salmon and veg cook, bring a medium saucepan of salted water to the boil. Carefully lower in 4 medium eggs and soft-boil for exactly 6 minutes, then transfer immediately to a bowl of cold water to stop the cooking. Once cool enough to handle, peel the eggs and set aside.
  3. While the eggs cool, finely slice 100g French baguette into thin rounds. Place the slices in the small air fryer drawer (or use the same one in batches once the salmon is done) and cook at 200°C for 4 minutes, until golden and crisp.
  4. Make the dressing: halve 2 ripe tomatoes and grate the cut side on a coarse grater into a large shallow serving bowl, discarding the skins. Squash and destone 16 black olives, finely chop them, and add to the bowl. Add 2 tsp Dijon mustard, 4 tbsp red wine vinegar, and 2 tbsp extra virgin olive oil. Mix together well and season to taste with salt and pepper.
  5. Use tongs to transfer the roasted green beans, asparagus, and lettuce to the bowl of dressing and toss to coat everything. Arrange the crispy baguette toasts on top. Flake the salmon over in large pieces along with any crispy skin. Halve the soft-boiled eggs and nestle them in. Serve immediately while everything is still warm.