Quick Baked Salmon Nicoise with Grain Mustard Dressing and Parsley

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Marley Spoon

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 6 ratings

A delicious and fresh meal that is very easy to make. This recipe is produced by Marley Spoon delivering fresh, pre-portioned ingredients directly to your door.

recipe updated Jul 1, 2021


  • Salmon filet icon
    Salmon filet
    2 (about 270 g)
  • Baby potato icon
    Baby potato
    300 g (about 5 ¼)
  • Green beans icon
    Green beans
    100 g (about ¾ cup)
  • Black olives icon
    Black olives
    40 g (about 4)
  • Tomato icon
    120 g (about ¾)
  • Boiled eggs icon
    Boiled eggs
    2 (about 100 g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    2 teaspoons (about 10 ml)
  • Water icon
    800 ml (about 3 ¼ cups)
  • Salt icon
    1 pinch
  • Fresh parsley icon
    Fresh parsley
    20 g (about ¼ cup)
  • Wholegrain mustard icon
    Wholegrain mustard
    2 teaspoons (about 11 g)
  • White wine vinegar icon
    White wine vinegar
    1 tablespoon (about 15 ml)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    1 ½ tablespoons (about 22 ml)


  • kCook icon Parchment paper
  • kCook icon kCook Multi
  • kCook icon Small bowl
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Large serving bowl
  • kCook icon Kcook bowl
  • kCook icon Colander

Step preview

  1. Pre-heat oven - 200°C
  2. Line a clean baking sheet with parchment paper
  3. Add salmon filet to the baking sheet
  4. Drizzle with extra virgin olive oil
  5. Season
  6. Bake and continue - 8 min, 200°C
  7. Fit slow cook plug to kCook bowl
  8. Add baby potato, water and salt to the kCook bowl
  9. Fit kCook bowl to kCook Multi
  10. Attach lid to kCook bowl
  11. Cook with filler cap removed - 2 min, 98°C
  12. Cook with filler cap removed - 10 min, 94°C
  13. Then add green beans to the kCook bowl
  14. Cook with filler cap removed - 5 min, 94°C
  15. Drain content of kCook bowl into colander
  16. Transfer content of colander to large serving bowl
  17. Add fresh parsley, black olives and tomato to the large serving bowl
  18. Crumble fish over large serving bowl
  19. Add wholegrain mustard, white wine vinegar and extra virgin olive oil to a clean small bowl
  20. Season
  21. Stir with tablespoon until combined
  22. Drizzle large serving bowl with dressing
  23. Garnish with boiled eggs
  24. Serve
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