Salmon Niçoise Salad Recipe
Description:
A Salmon Niçoise Salad is a fresh, colorful, and hearty twist on the classic French Niçoise salad, traditionally made with tuna. In this version, rich, flaky salmon is the star of the show, paired with tender green beans, creamy potatoes, briny olives, juicy cherry tomatoes, crisp greens, and hard-boiled eggs — all brought together with a punchy Dijon vinaigrette. It’s nutritious, filling, and beautiful on the plate, perfect for lunch, dinner, or entertaining.
⏱️ Time Required:
Step Time
Prep Time 15 minutes
Cooking Time 25 minutes
Assembling Salad 5 minutes
Total Time 45 minutes
Ingredients
For the Salmon:
2 salmon fillets (6 oz each)
1 tbsp olive oil
Salt & pepper, to taste
Optional: lemon slices, thyme sprigs
For the Salad:
8 oz baby potatoes (Yukon gold or red)
6 oz green beans (trimmed)
2 large eggs
1 cup cherry tomatoes, halved
1/3 cup Niçoise or Kalamata olives
4 cups mixed salad greens (arugula, romaine, spinach, etc.)
For the Dijon Vinaigrette:
2 tbsp Dijon mustard
2 tbsp red wine vinegar or lemon juice
1/3 cup extra virgin olive oil
1 small garlic clove, minced
Salt and pepper, to taste
Optional: 1 tsp honey for balance
Instructions
1. Prepare the Potatoes and Eggs
Place potatoes in a saucepan, cover with cold salted water.
Bring to a boil, reduce to a simmer, and cook for 12–15 minutes or until fork-tender.
In the same pan (or another small saucepan), add eggs and cook for 9–10 minutes for hard-boiled.
Remove eggs and potatoes, let cool slightly. Slice potatoes in halves or quarters, and peel/slice eggs.
2. Blanch the Green Beans
In the last 2–3 minutes of the potatoes boiling, add the green beans to the pot.
Boil for 2–3 minutes until bright green and crisp-tender.
Immediately transfer to an ice bath to stop cooking and keep color.
3. Cook the Salmon
Pat salmon dry, season with salt and pepper.
Heat olive oil in a skillet over medium-high heat.
Add salmon skin-side down, cook for 4–5 minutes, then flip and cook another 2–3 minutes until opaque and flaky.
Optional: roast salmon at 400°F (200°C) for 10–12 minutes instead.
4. Make the Vinaigrette
In a small bowl or jar, whisk together Dijon mustard, red wine vinegar (or lemon), garlic, and honey (if using).
Slowly whisk in olive oil to emulsify.
Season with salt and pepper to taste.
5. Assemble the Salad
On a large platter or individual plates, arrange salad greens as the base.
Neatly arrange potatoes, green beans, cherry tomatoes, olives, and sliced eggs.
Place the salmon fillet on top or flake into large chunks.
Drizzle with vinaigrette and serve.
Servings:
Serves 2 as a main dish or 3–4 as a lighter meal or appetizer.
Q&A – Frequently Asked Questions
Q: Can I use canned salmon instead of fresh?
A: Yes, canned salmon (preferably boneless and skinless) is a time-saving alternative. It’s more similar to the traditional tuna Niçoise.
Q: How far in advance can I prepare this?
A: You can prep the salad components (eggs, beans, potatoes, vinaigrette) up to 2 days ahead and refrigerate. Cook the salmon just before serving for best taste and texture.
Q: Can this be served cold?
A: Absolutely! Salmon Niçoise can be served warm, at room temperature, or cold. It’s great for meal prep or picnics.
Q: What type of olives are best?
A: Traditional Niçoise olives are ideal, but Kalamata olives are a great substitute and easier to find.
Q: Is there a vegetarian version of this?
A: Yes, you can omit the salmon and eggs and add chickpeas, roasted tofu, or grilled halloumi for a satisfying vegetarian twist.
Q: Can I use a different dressing?
A: While Dijon vinaigrette is traditional, a lemon herb dressing, anchovy vinaigrette, or even pesto can work beautifully depending on your preference.
Q: Is it gluten-free?
Salmon Niçoise Salad Recipe
Description:
A Salmon Niçoise Salad is a fresh, colorful, and hearty twist on the classic French Niçoise salad, traditionally made with tuna. In this version, rich, flaky salmon is the star of the show, paired with tender green beans, creamy potatoes, briny olives, juicy cherry tomatoes, crisp greens, and hard-boiled eggs — all brought together with a punchy Dijon vinaigrette. It’s nutritious, filling, and beautiful on the plate, perfect for lunch, dinner, or entertaining.
⏱️ Time Required:
Step Time
Prep Time 15 minutes
Cooking Time 25 minutes
Assembling Salad 5 minutes
Total Time 45 minutes
Ingredients
For the Salmon:
2 salmon fillets (6 oz each)
1 tbsp olive oil
Salt & pepper, to taste
Optional: lemon slices, thyme sprigs
For the Salad:
8 oz baby potatoes (Yukon gold or red)
6 oz green beans (trimmed)
2 large eggs
1 cup cherry tomatoes, halved
1/3 cup Niçoise or Kalamata olives
4 cups mixed salad greens (arugula, romaine, spinach, etc.)
For the Dijon Vinaigrette:
2 tbsp Dijon mustard
2 tbsp red wine vinegar or lemon juice
1/3 cup extra virgin olive oil
1 small garlic clove, minced
Salt and pepper, to taste
Optional: 1 tsp honey for balance
Instructions
1. Prepare the Potatoes and Eggs
Place potatoes in a saucepan, cover with cold salted water.
Bring to a boil, reduce to a simmer, and cook for 12–15 minutes or until fork-tender.
In the same pan (or another small saucepan), add eggs and cook for 9–10 minutes for hard-boiled.
Remove eggs and potatoes, let cool slightly. Slice potatoes in halves or quarters, and peel/slice eggs.
2. Blanch the Green Beans
In the last 2–3 minutes of the potatoes boiling, add the green beans to the pot.
Boil for 2–3 minutes until bright green and crisp-tender.
Immediately transfer to an ice bath to stop cooking and keep color.
3. Cook the Salmon
Pat salmon dry, season with salt and pepper.
Heat olive oil in a skillet over medium-high heat.
Add salmon skin-side down, cook for 4–5 minutes, then flip and cook another 2–3 minutes until opaque and flaky.
Optional: roast salmon at 400°F (200°C) for 10–12 minutes instead.
4. Make the Vinaigrette
In a small bowl or jar, whisk together Dijon mustard, red wine vinegar (or lemon), garlic, and honey (if using).
Slowly whisk in olive oil to emulsify.
Season with salt and pepper to taste.
5. Assemble the Salad
On a large platter or individual plates, arrange salad greens as the base.
Neatly arrange potatoes, green beans, cherry tomatoes, olives, and sliced eggs.
Place the salmon fillet on top or flake into large chunks.
Drizzle with vinaigrette and serve.
Servings:
Serves 2 as a main dish or 3–4 as a lighter meal or appetizer.
Q&A – Frequently Asked Questions
Q: Can I use canned salmon instead of fresh?
A: Yes, canned salmon (preferably boneless and skinless) is a time-saving alternative. It’s more similar to the traditional tuna Niçoise.
Q: How far in advance can I prepare this?
A: You can prep the salad components (eggs, beans, potatoes, vinaigrette) up to 2 days ahead and refrigerate. Cook the salmon just before serving for best taste and texture.
Q: Can this be served cold?
A: Absolutely! Salmon Niçoise can be served warm, at room temperature, or cold. It’s great for meal prep or picnics.
Q: What type of olives are best?
A: Traditional Niçoise olives are ideal, but Kalamata olives are a great substitute and easier to find.
Q: Is there a vegetarian version of this?
A: Yes, you can omit the salmon and eggs and add chickpeas, roasted tofu, or grilled halloumi for a satisfying vegetarian twist.
Q: Can I use a different dressing?
A: While Dijon vinaigrette is traditional, a lemon herb dressing, anchovy vinaigrette, or even pesto can work beautifully depending on your preference.
Q: Is it gluten-free?
A: Yes, this salad is naturally gluten-free. Just check any store-bought mustard or vinegar for added gluten-containing ingredients.