Salmon Nicoise Salad
This Salmon Nicoise Salad is a vibrant, protein-packed meal featuring flaky roasted salmon, tender potatoes, crisp green beans, juicy tomatoes, and hard-boiled eggs, all tossed in a light and zesty Dijon vinaigrette. Inspired by the classic French Nicoise salad, this version swaps traditional tuna for salmon, adding rich omega-3s and extra flavor. Perfect for a healthy lunch, elegant dinner, or meal prep option!
Recipe Overview
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2-3
Ingredients
For the Salad:
2 salmon fillets (4-5 oz each)
2 cups baby potatoes, halved
1 cup green beans (haricots verts), trimmed
2 hard-boiled eggs, halved
1 cup cherry tomatoes, halved
½ cup Kalamata or Nicoise olives
2 cups mixed salad greens (arugula, romaine, or spinach)
1 tbsp olive oil (for roasting salmon)
½ tsp salt & ¼ tsp black pepper
For the Dijon Vinaigrette:
3 tbsp extra virgin olive oil
2 tbsp lemon juice
1 tbsp red wine vinegar
1 tsp Dijon mustard
½ tsp honey or maple syrup
1 small garlic clove, minced
½ tsp dried oregano or thyme
Salt & black pepper to taste
Instructions
Step 1: Cook the Salmon
1. Preheat oven to 400°F (200°C).
2. Place salmon fillets on a lined baking sheet, brush with olive oil, and season with salt and black pepper.
3. Bake for 12-15 minutes, or until salmon flakes easily with a fork.
Step 2: Prepare the Vegetables
1. In a pot of boiling salted water, cook the baby potatoes for 10-12 minutes, until fork-tender. Drain and let cool.
2. In the same pot, blanch the green beans for 2 minutes, then transfer them to an ice bath to keep them crisp.
Step 3: Make the Dressing
1. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and black pepper.
Step 4: Assemble the Salad
1. Arrange the salad greens on a large plate.
2. Add cooked potatoes, green beans, cherry tomatoes, olives, and hard-boiled eggs.
3. Flake the cooked salmon into chunks and place on top.
4. Drizzle with the Dijon vinaigrette and toss gently before serving.
Notes & Tips
For extra flavor: Marinate the salmon in lemon juice, garlic, and olive oil for 15 minutes before cooking.
Meal prep tip: Cook the potatoes, green beans, eggs, and salmon ahead of time and store separately in the fridge.
Make it dairy-free: The salad is naturally dairy-free! Just ensure your Dijon mustard is dairy-free.
Customize it: Add avocado, capers, or red onion for extra flavor.
Storage: Store undressed salad for up to 2 days in the fridge. Add dressing before serving.
Frequently Asked Questions
Q: Can I use canned salmon instead of fresh?
A: Yes! Use high-quality canned wild salmon, drained and flaked.
Q: Can I substitute tuna instead of salmon?
A: Absolutely! Seared or canned tuna works great for a traditional Nicoise salad.
Q: What’s the best way to keep green beans crisp?
A: Blanch them in boiling water for 2 minutes, then immediately transfer them to an ice bath.
Q: Can I make this salad keto-friendly?
A: Yes! Reduce or skip the potatoes to lower the carb count.
Q: What’s a good vegetarian alternative to salmon?
A: Try grilled tofu, roasted chickpeas, or marinated artichokes for a plant-based twist.
Nutritional Information
Calories: ~450 kcal
Protein: ~35g
Carbs: ~25g
Fats: ~25g
Fiber: ~6
Enjoy this fresh and protein-packed Salmon Nicoise Salad!