Salmon Nicoise Salad Recipe

An easy Salmon Nicoise Salad is refreshing, light, flavorful that makes you feel as if you were in France! From the salad ingredients to the dressing, to a sheet pan-roasted salmon, learn what it takes to make this healthy weeknight meal you can serve any time of year!

This Salmon Nicoise salad recipe is a main-dish salad that is perfect for a weeknight meal. Packed with crispy vegetables, briny olives, and homemade mustard olive oil vinaigrette, it is not only delicious but also visually pleasing.
Measure out ¼ cup olive oil and 1 tablespoon Dijon mustard for the dressing.
Recipe By Aysegul Sanford
  1. Three tablespoons of freshly squeezed lemon juice
  2. one teaspoon of kosher salt
  3. one-half teaspoon of crushed black pepper

For the Nicoise Salad, you’ll need:

  1. 1 pound rinsed baby potatoes
  2. 4 large eggs
  3. ½ pound chopped green beans with ends removed
  4. ½ cup peeled and cubed Persian cucumber
  5. ½ cup halved cherry tomatoes
  6. ½ cup pitted
  7. roughly chopped Kalamata olives
  8. ½ cup sliced avocado (optional)
  9. ½ tablespoon capers optional

For the Salmon:

  1. 2 center-cut and skin-on salmon fillets – ~9-10 oz. each
  2. 1 tablespoon olive oil
  3. 1 teaspoon kosher salt
  4. ½ teaspoon ground black pepper
  5. 1 lemon sliced ½-inch thick
  • Start by making the dressing: To do so, place all dressing ingredients in a jar, put the lid on, and give it a vigorous shake. Set it aside.
  • To cook the potatoes: Place them in a medium-sized pot and add in water just enough to cover them by an inch. Stir in 1 tablespoon kosher salt. Bring it to a boil over medium-high heat. Then turn down the heat to medium-low and cook until a knife inserted into a potato comes in and out easily 20-25 minutes. Remove the potatoes from the pot with a slotted spoon and place them in a bowl. Do not discard the water just yet. We will cook the green beans in it.
  • To par-cook the green beans place them in the hot potato water and cook for 3 minutes until they are softened but still crunchy.  Drain and set them aside.
  • Cook the eggs while potatoes are cooking: To do so, bring 1-inch water to a boil in a small saucepan over high heat. When it comes to a boil, add in the eggs (right out of the fridge is fine). Put the lid on and cook for exactly 7 minutes. Meanwhile, prepare an ice bath by filling up a bowl with cold water and ice. After 7 minutes are completed remove eggs from the pot and place them into the ice bath to stop cooking. When they are cool enough to handle (5-7 minutes later), peel them and set aside.
  • To roast the salmon*: Preheat the oven to 300 F degrees. Line a baking sheet with parchment paper and set aside. Using a sheet of paper towel, pat-dry the salmon fillets. Brush them lightly with olive oil and season with salt and pepper on each side. Place fillets onto the baking sheet skin side down. Arrange two slices of lemon underneath each salmon fillet (as shown in the photos.) Bake for 13-15 minutes in the oven or until it registers 125 degrees when the thickest part of the fish is inserted with an instant thermometer.
  • To assemble the salad: Drizzle half of the dressing over the potatoes while they are still hot so that they can absorb some of it. Add in reserved green beans, cucumber, tomatoes, olives, sliced avocados, and capers into the bowl.
  • Using two forks, gently break apart the now-cooked salmon into smaller (bite-sized) pieces. Place it on top of the salad.
  • Slice the eggs and add them to the bowl.
  • Drizzle the salad with the rest of the salad dressing. Garnish with parsley and serve.

Expert Tips

There are a number of tips and tricks to take this traditional Nicoise salad up a notch:

  • Serve a warm salmon Nicoise salad during the fall and winter months for a comforting meal. Or treat yourself to Grilled salmon Nicoise salad during the summer months.
  • Follow Gordon Ramsey’s method and make a warm salmon salad with crispy potatoes by lightly sauteeing the boiled potatoes and green beans in 1 Tablespoon olive oil before tossing them with the remaining ingredients. To do so, place a large nonstick skillet over medium heat. Heat 1 tablespoon oil, add potatoes and cook turning until they are lightly brown and crispy. Right before you are done, add in the green beans and saute until they are lightly browned, 30-45 seconds. Add in all the other ingredients for an out-of-this-world niçoise salad.
  • Alternatively, follow Jamie Oliver and serve it as a cold salmon salad with vinaigrette by placing it in the fridge for at least 1 hour before serving during the spring and summer.
  • For even more flavor-punch (and to follow the traditional method), add 1 teaspoon of minced anchovies to the salmon Nicoise salad dressing.
  • Want a creamy Nicoise salad dressing? Add 1-2 Tablespoons creme fraiche to the salad dressing for a silky, tangy bite.
  • During the spring and summer, add even more fresh produce, such as sliced sweet bell peppers, blanched green peas, basil, and tarragon.

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