Salmon Niçoise Salad (Full Recipe & Guide)
Description
Salmon Niçoise Salad is a fresh, colorful, protein-packed dish inspired by the classic French Niçoise salad. Traditionally made with tuna, this version uses tender roasted or pan-seared salmon. It combines crisp greens, potatoes, green beans, olives, tomatoes, eggs, and a bright Dijon-lemon vinaigrette. Perfect for meal prep, dinner parties, or an elegant weeknight meal.
Total Time
Prep: 15 minutes
Cooking: 25 minutes
Assemble: 5 minutes
Total: ~45 minutes
Ingredients (Serves 4)
For the Salmon
4 salmon fillets (4–6 oz each)
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp garlic powder (optional)
Lemon slices (optional)
For the Salad
1 lb baby potatoes, halved
8 oz green beans, trimmed
4 large eggs
1 cup cherry tomatoes, halved
½ cup Kalamata olives
1 small red onion, thinly sliced (optional)
Mixed greens (arugula, romaine, or spring mix)
For the Dijon-Lemon Vinaigrette
⅓ cup olive oil
2 tbsp lemon juice
1 tbsp Dijon mustard
1 tsp honey (optional)
1 small garlic clove, minced
Salt & pepper to taste
Instructions
1. Cook the Potatoes (12–15 minutes)
Add halved baby potatoes to a pot of salted water.
Boil until fork-tender (12–15 minutes).
Drain and let cool slightly.
2. Cook the Green Beans (3–4 minutes)
In the last 3–4 minutes of the potato boiling, add the green beans to the same pot.
Use a slotted spoon to transfer them to an ice bath to keep them crisp and bright green.
3. Boil the Eggs (8–9 minutes)
Add eggs to a small pot, cover with water, and bring to a boil.
Once boiling, turn off heat, cover, and let sit 8–9 minutes.
Transfer to ice water and peel.
For jammy eggs: 7 minutes
For firm eggs: 9–10 minutes
4. Cook the Salmon (10–12 minutes)
You may roast or pan-sear.
Option A: Roast
Preheat oven to 400°F (200°C).
Place salmon on a lined baking sheet.
Drizzle with olive oil, salt, pepper, and garlic powder.
Bake 10–12 minutes, or until the salmon flakes easily.
Option B: Pan-Sear
Heat 1 tbsp oil in a skillet over medium-high heat.
Cook salmon 4–5 minutes per side until golden and cooked through.
5. Make the Dressing
Whisk together
olive oil
lemon juice
Dijon
garlic
honey
salt & pepper
6. Assemble
On a large platter or bowls, arrange:
mixed greens
potatoes
green beans
tomatoes
olives
sliced eggs
salmon (whole or flaked)
Drizzle with dressing just before serving.
Serving Suggestions
Serve with crusty bread or baguette.
Pair with a crisp white wine (Sauvignon Blanc or Pinot Gris).
Make extra dressing for drizzling later.
Storage
Store components separately for best texture.
Keeps 2–3 days in the refrigerator.
Do not freeze.
Frequently Asked Questions
1. Can I use canned salmon instead of fresh salmon?
Yes! Canned salmon works well—crumbled over the salad after assembling. Choose boneless and skinless for easiest use.
2. Can this be made ahead?
Yes. Cook the eggs, potatoes, beans, and salmon up to 2 days ahead. Store separately and assemble the salad when ready to serve.
3. Can I use another protein?
Absolutely. Great alternatives:
Tuna (fresh or canned)
Shrimp
Grilled chicken
Roasted chickpeas (vegetarian option)
4. What if I don’t like olives?
Replace with capers, marinated artichokes, or skip entirely.
5. How do I keep the green beans crisp?
Blanch them by placing immediately into ice water after boiling. This stops cooking and keeps the color bright.
6. Is the dressing customizable?
Yes! Add:
1 tsp chopped tarragon or parsley
1 tbsp white wine vinegar
1 tsp anchovy paste for a classic French flavor
7. Is it okay to serve the salmon cold?
Yes—chilled salmon works beautifully and makes this an excellent make-ahead lunch.