Salmon Nicoise Salad

Here’s a fresh and vibrant recipe for Salmon Niçoise Salad—a modern take on the classic French salad, featuring perfectly cooked salmon, crisp vegetables, and a tangy vinaigrette.

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Ingredients (Serves 2–4)

For the Salad:

• 2 salmon fillets (about 6 oz / 170 g each)

• Salt and pepper, to taste

• 1 tbsp olive oil

• 4 cups mixed salad greens (or butter lettuce)

• 1 cup green beans, trimmed

• 8–10 small baby potatoes, halved

• 1/2 cup cherry tomatoes, halved

• 1/4 cup pitted black olives (Niçoise or Kalamata)

• 2 hard-boiled eggs, quartered

• Optional: thinly sliced red onion or radish

For the Vinaigrette:

• 3 tbsp olive oil

• 1 tbsp Dijon mustard

• 1 tbsp red wine vinegar (or lemon juice)

• 1 tsp minced garlic

• Salt and pepper, to taste

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Instructions

1. Cook the Potatoes

1. Place baby potatoes in a pot of salted water and bring to a boil.

2. Simmer 10–12 minutes until tender. Drain and set aside.

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2. Blanch the Green Beans

1. Bring a small pot of salted water to a boil.

2. Add green beans and cook 2–3 minutes until crisp-tender.

3. Drain and immediately transfer to ice water to stop cooking.

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3. Cook the Salmon

1. Pat salmon fillets dry and season with salt and pepper.

2. Heat 1 tbsp olive oil in a skillet over medium-high heat.

3. Cook salmon 3–4 minutes per side, until just cooked through and golden on the outside. Remove and let rest for a few minutes.

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4. Make the Vinaigrette

1. In a small bowl, whisk together olive oil, Dijon mustard, red wine vinegar, minced garlic, salt, and pepper.

2. Taste and adjust seasoning as needed.

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5. Assemble the Salad

1. Arrange salad greens on a large platter or individual plates.

2. Top with baby potatoes, green beans, cherry tomatoes, olives, and quartered eggs.

3. Place cooked salmon on top.

4. Drizzle with vinaigrette just before serving.

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Tips for Success

• Salmon: Skin-on fillets help hold the fish together while cooking.

• Eggs: Hard-boil eggs in advance for convenience.

• Variations: You can add capers, anchovies, or roasted red peppers for extra flavor.

• Make it ahead: Vinaigrette can be made a day in advance; assemble salad just before serving.

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If you want, I can also give a pan-seared salmon version with warm potatoes and a mustard-caper dressing for a more restaurant-style Niçoise.