Roasted Salmon Supreme with Nicoise-Style Salad

A delicious salmon dish. Read about our pink salmon and view the range of salmon we have available.

Portions: 4


  • 4 x Salmon Supremes
  • Coarse Ground Black Pepper
  • Salt
  • 200g Yellow Pepper
  • 200g Baby New Potatoes
  • 200g Whole Cherry Tomatoes
  • 200g French Beans
  • 20g Black Olives
  • 87.5ml Olive Oil
  • 15g Dijon Mustard
  • 1/2 Fresh Lemon
  • 5g Fresh Garlic Clove
  • 2ml Tabasco Sauce (Optional)
  • 8g Canned Anchovies
  • 10g Flat Leaf Parsley


  1. Season the salmon fillet with half the salt and half the coarse ground pepper.
  2. Top and tail the French beans and then cut into 1″ pieces. Cut the potatoes into 1/2″ dice. Cut the cherry tomatoes into halves. Cut the olives into thin strips.
  3. Cook the beans in boiling salted water until crisp and they retain a lot of their colour. Re-fresh under cold water, drain well and put to one side. Cook the potatoes in boiling salted water until they are tender. Re-fresh under cold water and drain well. De-seed the pepper and cut into 1/2″ dice. Roast the pepper in a little of the olive oil until softened. Reserve any of the juices. Leave to cool.
  4. Peel and finely chop the garlic. Finely chop the parsley. Zest and juice the lemon. Finely chop the anchovies.
  5. Make a dressing with the pepper oil, olive oil, Dijon mustard, lemon zest and juice, chopped garlic, tabasco (if using), anchovies, remaining salt and pepper and chopped parsley.
  6. Roast the salmon in a pre-heated oven at 180 degrees C / 375 degrees F / Gas Mark 4 until the fillet is cooked through.
  7. Place the roasted peppers, diced potatoes, cherry tomatoes, beans and olives into a bowl and pour over half the dressing. Combine well.
  8. Place the Nicoise style salad into the centre of a warmed serving plate and then top with the warm salmon fillet.
  9. Drizzle the remaining dressing around the outside of the plate.