Salmon, egg, and olive salad recipe

Name: Salmon, egg, and olive salad recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 fillet portions of fresh skinless, boneless salmon (about 150g each); 4 eggs; 2 gem lettuce hearts, cut into wedges; 6 black olives, cut in half; 6 green olives, cut in half; 8 cherry tomatoes, cut into quarters; 80 g (2.8oz) fine green beans; 1 slice pitta bread, torn into small, irregular shapes; 2 tbsp sour cream, thinned down with 1/2tbsp hot water; 3 tbsp olive oil, for cooking and the dressing; 1 splash balsamic vinegar

Servings: persons

2 fillet portions of fresh skinless, boneless salmon (about 150g each)
4 eggs
2 gem lettuce hearts, cut into wedges
6 black olives, cut in half
6 green olives, cut in half
8 cherry tomatoes, cut into quarters
80 g (2.8oz) fine green beans
1 slice pitta bread, torn into small, irregular shapes
2 tbsp sour cream, thinned down with 1/2tbsp hot water
3 tbsp olive oil, for cooking and the dressing
1 splash balsamic vinegar

1
First cook the salmon.
2
Heat a non-stick pan and add some olive oil.
3
Cook the salmon on all sides until it has caramelized and has a lightly roasted appearance, this should take about 7 minutes.
4
When done leave the salmon on the side to cool slightly whilst you prepare the other bits.
5
To cook the eggs bring a small pot of water to the boil.
6
Lower the eggs in gently using a slotted spoon.
7
Boil for 3-4 minutes depending on the size of the egg.
8
Remove and leave to cool.
9
Peel and cut into wedges.
10
Boil some water and cook the green beans for 1 minute.
11
Remove the beans and immediately chill in cold water.
12
The beans should be green and crunchy.
13
Drain the beans and put them in a bowl.
14
Heat a non-stick pan and fry the torn pitta croutons they should be golden brown and slightly crunchy add these to the beans in the bowl.
15
Add the gem hearts, olives and tomatoes to the bowl.
16
Dress all the salad ingredients with a little extra virgin olive oil and a splash of balsamic vinegar.
17
Divide the salad between two plates.
18
Now take your salmon and using clean hands (or two spoons) pull the flesh into large generous flakes.
19
Place the roasted flaked salmon onto the salad.
20
Also add the boiled egg wedges.
21
Drizzle over a little sour cream dressing.

467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 fillet portions of fresh skinless, boneless salmon (about 150g each), 4 eggs, 2 gem lettuce hearts, cut into wedges, 6 black olives, cut in half, and more.

Yes, Salmon, egg, and olive salad recipe falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!