Go Back
Salmon Nicoise Salad

Salmon Nicoise Salad

This Salmon Nicoise Salad brings the elegance of the French Riviera straight to your American kitchen. It combines protein-rich fish with crisp vegetables and a tangy dressing, making it a hearty and satisfying experience that is not just a side dish but the star of the show.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: French
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs Fresh Salmon Fillets
  • Salt
  • Black Pepper
  • 1 lb Fingerling Potatoes
  • 1/2 lb Green Beans
  • 1 cup Cherry Tomatoes
  • 1/2 English Cucumber
  • 4 Large Eggs
  • 1/2 cup Kalamata Olives
  • 2 tbsp Capers
  • 1 small Red Onio
  • 5 oz Spring Mix or Butter Lettuce
  • 1/3 cup Extra Virgin Olive Oil
  • 2 tbsp Lemon Juice
  • 1 tbsp Dijon Mustard
  • Fresh Dill
  • Fresh Parsley
  • 1 clove Minced Garlic

Method
 

  1. Prepare the potatoes by boiling them in salted water until fork-tender, about 10 to 12 minutes. Drain and set aside.
  2. Blanch the green beans in boiling water for 3 minutes, then plunge them into an ice bath.
  3. Season the salmon fillets with salt and pepper, then cook in a skillet over medium-high heat for 4 to 5 minutes on one side and 3 to 4 minutes on the other side. Let rest.
  4. Boil the eggs for 6.5 minutes, then transfer to an ice bath, peel, and slice in half.
  5. Prepare the dressing by whisking together olive oil, lemon juice, Dijon mustard, minced garlic, dill, and parsley. Season with salt and pepper.
  6. Assemble the salad by spreading greens on a platter and arranging the potatoes, green beans, tomatoes, cucumber, red onion, flaked salmon, eggs, olives, and capers. Drizzle with dressing before serving.

Notes

Ensure to dry the salmon before seasoning for a perfect sear. Slice potatoes while warm to absorb dressing flavors. Use room temperature eggs to prevent cracking.