Salmon Niçoise Salad

Salmon Niçoise Salad is a fresh protein-packed twist on the French classic. It features tender flaky salmon alongside crisp green beans boiled eggs cherry tomatoes olives and creamy potatoes all drizzled with a zesty vinaigrette. It’s colorful satisfying and perfect for a light lunch or elegant dinner.

Time Required:

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients

For the Salad:

2 salmon fillets (about 6 oz each)

6–8 baby potatoes halved

2 eggs

1 cup green beans trimmed

1 cup cherry tomatoes halved

1/3 cup Kalamata olives

Mixed greens or romaine lettuce

For the Vinaigrette:

3 tbsp olive oil

1 tbsp red wine vinegar or lemon juice

1 tsp Dijon mustard

1 small garlic clove minced

Salt and black pepper to taste

Instructions

Cook the Potatoes and Eggs:

Boil the halved baby potatoes in salted water for about 10–12 minutes until tender.

In the last 7 minutes add the eggs to the pot to boil.

Remove both and let cool. Peel and halve the eggs.

Blanch the Green Beans:

In the same pot blanch the green beans for 2–3 minutes until bright green and crisp-tender. Drain and rinse with cold water.

Cook the Salmon:

Season salmon with salt and pepper.

Pan-sear in a little olive oil over medium heat for about 4 minutes per side until cooked through and golden.

Make the Vinaigrette:

Whisk together olive oil red wine vinegar Dijon garlic salt and pepper until well combined.

Assemble the Salad:

On a large plate or platter arrange the greens as a base. Top with potatoes green beans tomatoes olives eggs and salmon.

Drizzle with vinaigrette and serve immediately.

Tips

Use Fresh Salmon: For best flavor use fresh wild-caught salmon if possible. You can also use leftover cooked salmon or even canned salmon in a pinch.

Don’t Overcook the Eggs: Medium-boil for creamy yolks—about 7 minutes in boiling water does the trick.

Cool Veggies Quickly: After blanching green beans rinse them under cold water or place in an ice bath to keep them crisp and bright.

Warm or Cold: This salad is great served warm right after cooking or chilled as a refreshing lunch.

Make it Meal Prep Friendly: Keep ingredients separate and assemble just before eating to maintain freshness.

Variations

Swap the Protein: Try grilled tuna chicken or tofu instead of salmon for different flavors and dietary needs.

Add Crunch: Sprinkle toasted almonds walnuts or sunflower seeds for texture.

Herb It Up: Add fresh dill basil or parsley to the vinaigrette for an herby twist.

Change the Dressing: Try a lemon tahini dressing or a creamy herb yogurt sauce instead of the classic vinaigrette.

Add Capers or Anchovies: For a more traditional French Niçoise taste.

Questions and Answers

1. Can I use canned salmon?
– Yes canned salmon works well just drain and flake it over the salad before serving.

2. What’s the best lettuce to use?
– Mixed greens arugula or romaine all work well. Use whatever you like for a crisp refreshing base.

3. Can I make this ahead of time?
– Yes cook the salmon eggs and veggies ahead then store everything separately. Assemble and dress the salad just before eating.

4. Is this salad served warm or cold?
– It can be served either way. Warm salmon adds a nice contrast to the cold ingredients but it’s also great chilled.

5. What should I serve with it?
– It’s a full meal on its own but you can add crusty bread a glass of white wine or a light soup for a fuller spread.

Nutrition (Per Serving – Approximate for 2 servings):

Calories: 520

Protein: 34g

Fat: 32g

Carbohydrates: 22g

Fiber: 4g

Sugar: 5g

Sodium: 480mg

Note: Values can vary based on dressing and portion size.

Conclusion

Salmon Niçoise Salad is a bright protein-rich dish that brings together classic Mediterranean flavors with a healthy modern twist. It’s perfect for those who love colorful meals that are both fresh and satisfying. Great for lunch dinner or even entertaining this salad is easy to customize and always a crowd-pleaser.