Salmon Niçoise Salad
We love this Salmon Niçoise Salad because it’s no-fuss, easy to throw together and light yet filling.
Ingredients and Substitutions
Niçoise salad is traditionally made with tuna but I love it with salmon – you can of course substitute the salmon for fresh or canned tuna if you wish. The rest of the salad is quite traditional but I added caper berries for extra acidity and also made a caper vinaigrette to dress the salad with.
- Salmon. I used skin-on fillets.
- Baby potatoes. Any variety of baby potato will work here.
- Green beans.
- Eggs.
- Olives. I used marinated green olives but any olive will work in a Nicoise salad.
- Caper berries. Optional.
- Lettuce. Any crunchy lettuce will be great here. Romaine, Cos and Iceberg are all good options. I also added herbs like chives and fresh basil to the finished salad but this is optional.
- For the dressing: Olive oil/avocado oil, Dijon mustard, fresh lemon juice, capers, fresh garlic, salt and black pepper.
How To Make Salmon Niçoise Salad
- Bake the salmon: Season the salmon then bake (or air fry) the salmon for 8-10 minutes until the fish flakes apart easily.
- Cook the potatoes, eggs and green beans: In a large pot of salted water, boil the potatoes until fork tender. Remove and allow to cool. In the same pot, blanche the green beans and then finally boil the eggs until done to your preference. I prefer a 7-minute egg that has a slightly jammy center but follow my boiled egg guide for your perfect doneness or if you want hard-boiled eggs.
- Make the dressing: Whisk together the vinaigrette ingredients and set aside.
- Serve: On a large plate or platter, add the lettuce then top with the boiled potatoes, green beans, olives and caper berries. Slice the eggs in half and add to the salad along with the cooked salmon. Pour over the dressing and serve.
Can I Make This Ahead?
The salmon, potatoes, green beans and eggs can all be cooked up to 2 days in advance and kept in airtight containers in the fridge. Leftovers can also be kept in the refrigerator for up to 2 days.
Serving Suggestions
This salmon nicoise salad is a meal all on its own but a side of crusty bread or focaccia would be delicious.
Servings: 4
Calories: 568kcal
Ingredients
For the salmon
- 1 lb (500g) salmon fillets
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 2 tsp salt
- 1 tsp pepper
For the salad dressing
- ⅓ cup olive oil
- 4 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove minced/grated
- 2 tbsp capers rinsed and chopped
- 1 tsp salt
- 1 tsp pepper
For the salad
- 6 cups lettuce
- 14 oz (400g) baby potatoes halved
- 10 oz (300g) green beans trimmed
- 4 eggs
- 3 oz (100g) olives
- handful caper berries
Instructions
- Preheat the oven to 400°F/200°C and line a baking sheet with parchment paper.
- Combine the olive oil, lemon juice and seasonings for the salmon in a small bowl and whisk together.
- Place the salmon, skin-side down, in the prepared baking sheet then pour over the olive oil mixture.
- Bake the salmon for 8-12 minutes, depending on the thickness, until the fish flakes apart easily. Remove from the oven and allow to cool to room temperature. (The salmon can also be air fried).
- Bring a large pot of salted water to the boil then add the baby potatoes and cook for 10-12 minutes or until they are fork tender. In the same pot, blanch the green beans for 2 minutes, remove and rinse under cold water to stop the cooking.
- Boil the eggs in the same water for 7 minutes then remove from the water and peel.
- Make the dressing by whisking together all the ingredients. Taste and adjust seasoning if necessary.
- To assemble the salad, place the lettuce on serving plates or a large platter.
- Add the potatoes, green beans and halved eggs. Add the salmon, olives and caper berries.
- Pour over the dressing then serve.
Nutrition
Calories: 568kcal | Carbohydrates: 29g | Protein: 33g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Trans Fat: 0.02g | Cholesterol: 226mg | Sodium: 2335mg | Potassium: 1385mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1413IU | Vitamin C: 39mg | Calcium: 117mg | Iron: 4mg
Tried this recipe?Let us know how it was!