Blackened Salmon Nicoise Salad | The Kitchen Scout

Ingredients

• 1 clove garlic, minced
• 1 shallot, minced
• 1 Tablespoon Dijon mustard
• 1/3 cup extra virgin olive oil
• 2 Tablespoons freshly squeezed lemon juice
• Kosher salt and freshly ground pepper to taste
• 1 pound center cut salmon
• Zest of 1 lemon
• 1 teaspoon paprika
• 1 teaspoon Aleppo pepper (or cayenne pepper)
• 1 teaspoon dried oregano
• 1 teaspoon packed light or dark brown sugar
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 3 Tablespoons safflower oil
• 1 pound baby new potatoes, rinsed but not peeled
• 8 ounces haricots vert
• 8 ounces asparagus spears, ends trimmed
• 6 ounces fresh peas (you can use frozen)
• 1/2 cup Kalamata olives
• 12 ounces small tomatoes on the vine
• 4 large eggs, hard boiled
• Extra virgin olive oil
• Baby Arugula
• Broccoli sprouts of your choosing (you can substitute any other micro green here)