Salmon Nicoise Salad is one of my all-time favorite salads. It’s perfect for an easy, and satisfying spring dinner with friends gathered around the table. This twist on the classic French salad combines many great and flavorful ingredients into one pretty and appetizing plate.
Why You’ll Love Salmon Nicoise Salad
Originating in the Mediterranean seaside bistros of Nice, France, the classic Salad Nicoise is traditionally made with tuna and anchovies. High mercury levels in tuna stopped me from using this ingredient in my recipes – it’s what first inspired me to adapt this salad recipe to a version I could feel better about serving to my friends and family.
After making this alternative for years, the satisfying taste of fresh Atlantic salmon filet has left me without any regrets. With the addition of those baby potatoes and cooked green beans, the salad only gets better, especially when pulled together by the flavorful citrusy lemon dressing made with Dijon mustard, sauteed capers, and shallots. If you want to turn this healthy veggie and protein-packed salad into a vegan salad, replace the salmon and hard-boiled eggs with your favorite protein alternatives.
How to Make Salmon Nicoise Salad
Boil the eggs and then cook the potatoes, saving the water for the green beans. Blanch the green beans in the potato water for 2 minutes before transferring them to an ice bath.
After sautéing the shallots and capers in a skillet for 5-7 minutes, whisk in the olive oil, vinegar, mustard, lemon juice, honey, and pepper for the dressing.
Sear the salmon filets in an oiled skillet for 3-4 minutes on each side or until cooked to your desired doneness.
Finally, arrange the lettuce, potatoes, eggs, olives, green beans, tomatoes, and salmon on a platter. Drizzle with the shallot caper vinaigrette and finish with cracked black pepper.
The Ultimate Guide to Making Perfect Boiled Eggs
Learn how to make hard-boiled eggs perfectly on the stovetop or in the Instant Pot with this straight-to-the-point and easy-to-follow guide.
More Delicious Salad Recipes
- Strawberry Spinach Salad Recipe with Poppy Seed Dressing
- Caprese Farro Salad with Strawberries and Blueberries
- Shaved Brussels Sprout Salad
- Mediterranean Salad
- Shrimp Avocado Salad with Miso Dressing
If you try making this Salmon Nicoise Salad Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Salmon Nicoise Salad
Ingredients
- 1 pound skin on fresh salmon filet
- olive oil
- salt+pepper
- 6 small red potatoes
- 8 ounces green beans - trimmed
- 6 hard boiled eggs - shelled and sliced
- ½ cup niçoise or greek olives - pitted
- 6 ounces cherry tomatoes - halved
For the Dressing:
- 6 tablespoon olive oil - divided
- 3 shallots - finely chopped
- ¼ cup capers - drained
- ⅓ cup champagne vinegar - or white wine vinegar
- 1 tablespoon whole grain Dijon mustard
- 1 lemon juiced
- 1 tablespoon honey
- ½ teaspoon freshly ground black pepper
Instructions
- In a medium saucepan add potatoes and cover with cold water. Add a pinch of salt to the water and bring to a boil. Continue to cook the potatoes until they are fork tender, approximately 15-20 minutes (depending on size). Once cooked, remove potatoes from pot with a slotted spoon and set aside. Reserve water.
- In a large bowl prepare an ice bath (simply fill the bowl with ice and water) and set aside.
- Return the potato water to a boil and cook the green beans until just soft, approximately 2 minutes. Using the same slotted spoon, remove green beans from the boiling water and place in the ice bath to stop cooking. Allow beans to rest until cold, then drain and pat dry with a clean towel.
- In a medium skillet over medium heat, heat 2 tablespoons oil. Add shallots and capers, cooking and stirring until capers burst, approximately 5-7 minutes. Transfer to a bowl and whisk in remaining olive oil, champagne vinegar, dijon mustard, lemon juice, honey, and fresh ground black pepper until fully incorporated. Add salt to taste.
- Heat a large skillet over medium high heat and add 1-2 teaspoons olive oil. Lightly season the salmon with salt and pepper. Place the salmon in the skillet, skin-side-down and sear for 3-4 minutes or until fish is cooked half way through. Gently flip each salmon fillet and continue to cook for an additional few minutes, or until salmon is cooked to your liking.
- Meanwhile, slice potatoes and eggs crosswise and arrange lettuce on a platter. Top lettuce with sliced potatoes, eggs, olives, green beans, cherry tomatoes, and salmon.
- Drizzle salad with shallot caper vinaigrette and fresh cracked black pepper.
Jessica’s Notes
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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