Salmon and Egg Nicoise-Style Power Bowls

Power Up

New

with Olive Farro and Creamy Herb Drizzle

12 min

Difficulty: 1/3

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).

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

Salmon

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Parchment Paper

Baking Sheet

Large Pot

Measuring Spoons

Strainer

Zester

Medium Pot

Measuring Cups

Medium Bowl

Slotted Spoon

Tags

New

Speciality

Feel-good

SEO

Ingredients

Salmon Fillets, skin-on

250 g

Egg

2 unit(s)

Red Potato

500 g

Farro

1 cup

Sugar Snap Peas

113 g

Baby Tomatoes

113 g

Lemon

2 unit(s)

Parsley

7 g

Mixed Olives

60 g

Whole Grain Mustard

2 tbsp

Sour Cream

1 unit(s)

Honey

1 unit(s)

Garlic Salt

4 g

Oil

3.5 tbsp

Salt

0.125 tsp

Pepper

0.125 tsp

Preparation

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.