Print

Salmon Niçoise Salad: A Delicious and Nutritious Recipe for Healthy Eating

This Salmon Niçoise Salad features perfectly cooked salmon, tender green beans, and hearty potatoes, all topped with hard-boiled eggs and a zesty Dijon vinaigrette. It’s a colorful, nutritious dish ideal for lunch or dinner, offering a delightful combination of flavors and textures.

Ingredients

Scale
  • 2 large salmon fillets (about 6 ounces each)
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 8 ounces green beans, trimmed
  • 4 medium-sized potatoes, preferably waxy (like Yukon Gold), cut into quarters
  • 4 large eggs
  • 1 cup cherry tomatoes, halved
  • 1/2 cup black olives (preferably Niçoise or Kalamata)
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon capers, rinsed and drained
  • 1 tablespoon Dijon mustard
  • 3 tablespoons red wine vinegar
  • 1/4 cup extra virgin olive oil

Instructions

  1. Season the salmon fillets with salt and pepper on both sides.
  2. Heat olive oil in a non-stick skillet over medium-high heat. Place the salmon fillets skin-side down in the pan.
  3. Cook for 4-5 minutes until the skin is crispy and the fish is cooked halfway through.
  4. Flip the salmon and cook for an additional 3-4 minutes until desired doneness is reached.
  5. Remove from skillet and let rest on a plate.
  6. Bring a large pot of salted water to a boil. Add quartered potatoes and cook for 10-12 minutes until fork-tender.
  7. Use a slotted spoon to transfer potatoes to a bowl and set aside to cool slightly.
  8. In the same pot, add trimmed green beans and cook for 3-4 minutes until bright green and tender-crisp.
  9. Drain green beans and plunge into ice water to stop cooking. Drain and set aside.
  10. In a small saucepan, bring water to a gentle boil. Add eggs and reduce heat to a simmer.
  11. Cook for 9-10 minutes for hard-boiled eggs (7-8 minutes for softer yolks).
  12. Transfer eggs to an ice bath to cool, then peel and cut in half lengthwise.
  13. In a small bowl, whisk together Dijon mustard and red wine vinegar.
  14. Gradually drizzle in extra virgin olive oil while whisking continuously until emulsified.
  15. Season with salt and pepper to taste.
  16. In a large serving bowl or platter, layer quartered potatoes at the bottom.
  17. Add cooked green beans on top of the potatoes.
  18. Scatter halved cherry tomatoes, black olives, and sliced red onion over the green beans.
  19. Flake the rested salmon fillets into large pieces and arrange on top.
  20. Place halved eggs cut side up, and sprinkle with chopped parsley and capers.
  21. Drizzle the dressing over the salad, ensuring all components are coated.
  22. Toss gently if desired, or serve layered for a beautiful presentation.
  23. Serve immediately.

Notes

  • For added flavor, consider marinating the salmon in lemon juice and herbs before cooking.
  • This salad can be served warm or cold, making it versatile for any occasion.
  • Leftovers can be stored in the refrigerator for up to 2 days.