Here is a full detailed recipe with description, timing, and Q&A for a delicious Salmon Niçoise Salad — elegant, fresh, and perfect for lunch or dinner
Salmon Niçoise Salad
A bright, protein-packed French-inspired salad made with tender salmon, crisp vegetables, buttery potatoes, briny olives, and a zesty Dijon vinaigrette. Every bite is a mix of textures—crispy, creamy, juicy, and fresh
Total Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients (Serves 2)
For the Salmon
2 salmon fillets (4–6 oz each)
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp paprika (optional)
½ tsp garlic powder (optional)
Lemon slices for garnish
For the Salad
8–10 baby potatoes (halved)
2 large eggs
1 cup green beans (trimmed)
1 cup cherry tomatoes (halved)
½ small red onion (thinly sliced)
½ cup Kalamata olive
2 cups mixed greens or butter lettuce
For Dijon Vinaigrette
3 tbsp olive oil
1 tbsp lemon juice
1 tbsp red wine vinegar
1 tsp Dijon mustard
½ tsp honey
Salt & pepper to taste
1 small garlic clove, grated (optional)
How to Make Salmon Niçoise Salad
Step 1 — Cook the Potatoes
1. Place baby potatoes in a small pot and cover with water
Bring to a boil and cook for 10–12 minutes or until fork-tender
3. Drain and let cool slightly
Step 2 — Boil the Eggs
1. Add eggs to a pot of boiling water
2. Cook 7–8 minutes for jammy centers
or 10 minutes for fully hard-boiled
3. Transfer to ice water and peel
Step 3 — Blanch the Green Beans
1. Boil water, add green beans, and cook 2–3 minutes until bright green
2. Transfer immediately to ice water to keep them crisp
Step 4 — Cook the Salmon
Pan-seared Method (recommended)
1. Season salmon with salt, pepper, paprika, garlic powder
2. Heat olive oil in a pan over medium-high heat
3. Sear salmon 4–5 minutes per side until golden and flak
4. Squeeze lemon on top
Alternative: Bake at 400°F (200°C) for 12–15 minutes
Step 5 — Make the Dressing
Whisk together
Olive oil
Lemon juice
Vinegar
Dijon mustard
Honey
Garlic
Salt & pepper
Step 6 — Assemble the Salad
On a large plate
1. Add mixed greens
2. Arrange potatoes, eggs (halved), green beans, tomatoes, olives, and onions around the plate
3. Place the salmon fillet in the center
4. Drizzle generously with Dijon vinaigrette
5. Add extra lemon if desired Serving Suggestion
Best served slightly warm (salmon + potatoes) over cool, crisp veggies.
Pairs beautifully with iced tea, sparkling water, or white wine
Questions & Answers
Q: Can I make this salad ahead of time
A: Yes! Prep everything except the salmon and dressing. Cook the salmon fresh for the best texture
Q: Can I use canned salmon or tuna
A: Absolutely. Canned salmon or traditional tuna Niçoise works great. Just drain it well
Q: How do I keep the eggs looking perfect
A: Use an ice bath after boiling—this stops the cooking and keeps yolks bright and creamy
Q: What can I substitute for green beans
A: Asparagus, snap peas, broccoli, or even zucchini ribbons
Q: Can I air fry the salmon
A: Yes! Air fry at 390°F (200°C) for 8–10 minutes
Is this recipe healthy
A: Very—it’s packed with omega-3s, fiber, protein, and lots of veggies. Perfect for balanced eating