Salmon Niçoise Salad

We love this Salmon Niçoise Salad because it's no-fuss, easy to throw together and light yet filling.

Course Dinner, Lunch

Cuisine French

Keyword niçoise salad, Salmon nicoise salad

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 568kcal

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.