Salmon and Egg Nicoise-Style Power Bowls
with Olive Farro and Creamy Herb Drizzle
Tender salmon, jammy eggs, briny olives, crisp sugar snap peas and roasted potatoes potatoes all soak up the zippy, perfectly balanced dressing in this riff on the classic tuna niçoise. Get ready to be rewarded in a big way for your dinner efforts tonight!
Ingredients: Red potato • Salmon fillets • Farro (wheat) • Lemon • Sugar snap peas • Baby tomatoes • Grade A egg • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Honey • Parsley • Garlic salt (salt, garlic powder, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
2 unit(s)
Egg
(Contains: Egg)
500 g
Red Potato
1 cup
Farro
(Contains: Wheat May contain traces of: Tree nuts, Soy, Milk, Sulphites, Crustaceans, Egg, Sesame, Mustard, Peanuts, Wheat, Fish)
113 g
Sugar Snap Peas
113 g
Baby Tomatoes
2 unit(s)
Lemon
7 g
Parsley
60 g
Mixed Olives
(May contain traces of: Tree nuts, Milk, Sulphites, Egg, Wheat, Fish)
2 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Soy, Milk, Sulphites, Crustaceans, Egg, Sesame, Wheat, Fish, Gluten)
1 unit(s)
Sour Cream
(Contains: Milk)
1 unit(s)
Honey
4 g
Garlic Salt
(May contain traces of: Tree nuts, Soy, Milk, Sulphites, Sesame, Mustard, Peanuts, Wheat, Triticale)
Not included in your delivery
3.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- To a large pot, add farro,1 tsp (2 tsp) salt and 5 cups (10 cups) hot water. Cover and bring to a boil over high.
- To a medium pot, add 10 cups hot water and 1 tbsp salt (same for 4 servings). Bring to a boil over high.
- Meanwhile, cut potatoes into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes, 1 tbsp (2 tbsp) oil and half the garlic salt. Toss to coat.
- Roast in the bottom of the oven for 22-25 min, flipping halfway through, until tender and golden.
- Once farro is boiling, reduce heat to medium-low. Cook uncovered for 18-22 min, until farro is tender but still firm to the bite. Strain farro, then return to the pot, off heat.
- Meanwhile, trim sugar snap peas.
- Once the water in the medium pot is boiling, add sugar snap peas. Cook for 1 min, until tender-crisp and bright green.
- Using a slotted spoon, transfer sugar snap peas to a plate.
- Return water to a boil.
- Once boiling, lower eggs into the water. Cook for 7 min for a runny yolk, or 9 min for a set yolk.
- While eggs cook, pat salmon dry with paper towels. Season with remaining garlic salt and pepper.
- To another parchment-lined baking sheet, add salmon. Drizzle 1/2 tbsp (1 tbsp) oil over salmon. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Drain and rinse eggs under cold water for 30 sec, until cool enough to peel.
- Meanwhile, zest, then juice lemon.
- Halve tomatoes. Season with salt and pepper.
- Roughly chop parsley.
- Drain olives, then tear or cut in half.
- To a medium bowl, add lemon juice, lemon zest, honey, mustard, half the parsley and 2 tbsp (4 tbsp) oil. Season with salt and pepper. Stir to mix.
- Stir olives and half the dressing into farro.
- Add sour cream to remaining dressing in bowl. Stir to mix.
- Peel, then halve eggs. Season with salt and pepper.
- Divide farro between bowls. (TIP: Use wide bowls so everything fits!)
- Top with potatoes, sugar snap peas, tomatoes, eggs and salmon.
- Drizzle creamy dressing over top.
- Sprinkle remaining parsley over top.
