Riviera Salmon & Veggie Salad
with Green Beans, Potatoes, Feta & Garlic Bread
- Soy
- Wheat
- Milk
- Fish
For this Mediterranean-inspired dinner salad, the Italian-seasoned salmon is grilled (or seared!) to perfection and served over a spinach salad that’s dressed with Dijon vinaigrette and studded with tangy marinated shallot. Each plateful is topped with sauteed green beans and tender boiled potatoes. This restaurant-worthy salad is everything you want during summer–fresh, bright, and best enjoyed al fresco!
Ingredients
12 ounce
Microwavable Multicolor Baby Potatoes
1 unit
Shallot
6 ounce
Green Beans
1 unit
Ciabatta Bread
(Contains: Soy, Wheat)
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
4 ounce
Grape Tomatoes
5 teaspoon
Red Wine Vinegar
10 ounce
Salmon
(Contains: Fish)
1 tablespoon
Italian Seasoning
2 teaspoon
Dijon Mustard
5 ounce
Spinach
½ cup
Feta Cheese
(Contains: Milk)
Not included in your delivery
1 teaspoon
Olive Oil
2 teaspoon
Cooking Oil
½ teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Bring garlic herb butter to room temperature. Wash and dry produce. • Halve potatoes. Place in a medium pot with enough generously salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, 13-15 minutes. • Drain and transfer potatoes to a plate. Toss with a drizzle of olive oil, salt, and pepper; let cool.
• Halve, peel, and thinly slice shallot; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings). Trim green beans if necessary; halve crosswise. Halve ciabatta crosswise. Halve tomatoes lengthwise.
• In a small bowl, combine minced shallot, half the vinegar (all for 4 servings), ½ tsp sugar (1 tsp for 4), and a big pinch of salt and pepper. Set aside.
• Heat a drizzle of oil in a large pan over medium-high heat. Add green beans; cook, stirring, until tender and lightly browned, 4-6 minutes. Season with salt and pepper. • Turn off heat; transfer to a plate. Wipe out pan. • While green beans cook, pat salmon* dry with paper towels; season all over with Italian Seasoning, salt, and pepper.
• Heat a drizzle of oil in pan used for green beans over medium-high heat. Add salmon, skin sides down. Cook until skin is crisp and fish is almost cooked through, 5-7 minutes. Flip and cook until fish is opaque and cooked through, 1-2 minutes more. • Remove from pan and set aside. • While salmon cooks, toast ciabatta, then spread with garlic herb butter. Halve each piece on a diagonal.
• Add mustard and ¼ cup olive oil (½ cup for 4 servings) to bowl with pickled shallot; whisk until well combined. Season with salt and pepper. • Transfer 1⁄3 of the dressing to a large bowl; add spinach and toss to combine. Season with salt and pepper. • In a separate large bowl, combine potatoes, green beans, tomatoes, sliced shallot, and half the remaining dressing. Toss to coat; season with salt and pepper. • Divide spinach salad between plates; top with veggies and salmon. Sprinkle with feta and spoon remaining dressing over salmon. Serve with garlic bread on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious combination of flavors and textures, though some found the salmon bland or fishy.
- Ease of prep: Several noted it was time-consuming with multiple steps, but others found it easy and fresh.
- Suggestions: Consider sautéing the shallots, using less oil, and adjusting seasoning to taste for a more balanced flavor.
- Portions: Generous servings satisfied most, though some felt there were too many potatoes for the salad.
- Leftovers: The salad kept well, with some enjoying it for lunch the next day.
