Riviera Salmon & Veggie Salad
with Green Beans, Potatoes, Feta & Garlic Bread
- Milk
- Wheat
- Soy
- 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
6 ounce
Green Beans
½ cup
Feta Cheese
(Contains: Milk)
1 unit
Ciabatta
(Contains: Wheat, Soy)
5 ounce
Spinach
1 tablespoon
Italian Seasoning
2.5 teaspoon
Red Wine Vinegar
4 ounce
Grape Tomatoes
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
12 ounce
Microwavable Multicolor Baby Potatoes
2 teaspoon
Dijon Mustard
1 unit
Shallot
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
½ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Olive Oil
4 tablespoon (tbsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
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.
Reviews from our home cooks
Very tasty! A great combination of veggies. I did boil the green beans for a few minutes prior to putting them in the frypan as we like them soft. They were perfect!
Very good Nicoise-style salad, and generous portion size. However, I thought the raw shallot was overpowering. If I made it again, I'd saute the shallot with the green beans.
Better than I was prepared for. There's a lot of food in this dish. I wasn't sure how roasted potatoes would be on a salad, but they were seasoned nicely and really added to the flavor.
Great and innovative use of cooked vegetables on a salad. Would love to see more of this. Great flavor profile on this dish.
So fresh! The salmon was delicious, but the potatoes and green beans were a great addition to this salad.
The veggies stole the show. So good! The salmon was fine but the mix of veggies overshadowed the fish.
Our green beans were about half rotted and there were way too many potatoes for the salad (in our opinion). It was a good dish but probably our least favorite of the week.
Great meal. Huge salad. Very filling and satisfying. I would use goat cheese over feta.
OMG. This was one of the best meals we have gotten from Hello Fresh! Was slightly more involved to prepare. Felt like I had a million things going at once. And I did burn the ciabatta rolls, but that's ok because they were smothered in garlic butter! Outstanding!
Incredible. Quite possible one of the first salad My husband has not complained about and got so full he couldn't finish his portion. Absolutely delicious and so satisfying
