Salmon Nicoise Salad
This Salmon Nicoise Salad will transport you to a French corner bistro! This classic french salad includes fresh greens, wild salmon, haricot verts and roasted potatoes, and is tossed in a refreshing lemon vinaigrette!
Nicoise salads are near and dear to my heart. The first one I ever experienced was in Paris, so you can probably see why I have a fondness for it. There’s nothing like sitting at a french bistro outside under an awning and absorbing the atmosphere of that beautiful city.
This salad originated in Nice, France and included anchovies, capers, hard boiled eggs, olives, tomatoes and haricot vert or green beans. The salad has changed over time and now traditionally includes boiled potatoes and tuna, either canned or seared ahi depending on where you go.
If I see a salade nicoise on a menu, it’s a pretty safe bet that I’m going to order it.
This particular version was inspired by the Salmon Nicoise Salad at the Nordstrom Cafe. I tried it years ago and fell in love with it. It has all of the elements of the traditional french version, but it includes a salmon filet instead of tuna.
I’m a huge fan of wild salmon, so I love this version even more than the classic. It appears that I’m not alone because I’ve seen salmon nicoise salads by Jamie Oliver, Barefoot Contessa and Gordon Ramsay as well.
How to make this recipe
There are several elements to this salad as you can see, and in the past I used prepare them all separately. I would bake or grill the salmon, boil the potatoes and green beans, then hard boil the eggs.
Those days are over!
This is the era of the sheet pan dinner after all, and I prefer my potatoes and green beans roasted over boiled any day of the week. I started off by tossing the potatoes in olive oil, dried herbs de provence, and salt and pepper and roasted them on a sheet pan for about 20 minutes.
While the potatoes roasted, I prepared my hard boiled eggs, then tossed the green beans in olive oil and doused my salmon filets with salt, pepper, lemon and olive oil and let them stand at room temperature.
After 20 minutes, I added the salmon and green beans to sheet pan with the potatoes and roasted them for another 15 minutes or so.
While the salmon, potatoes and green beans cooked, I prepped all the other ingredients and made the dressing so that when the sheet pan came out of the oven we could enjoy a warm Salmon Nicoise Salad.
- I love this salad warm, but it’s amazing cold too. The leftovers (if there are any) make one incredible meal prep lunch.
- The lemon vinaigrette is the perfect finishing touch to this salad. The lemon and dijon mustard compliment all of the ingredients so well and bring it all together, but you can use your favorite store bought dressing as well.
- If you’re not a salmon person, sear a fresh ahi tuna or even use canned tuna instead.
- Prep the ingredients ahead and enjoy for a meal prep lunch or dinner!
More seafood recipes you’ll love:
- Blackened shrimp
- Cioppino by Epicurious
- Lemon dijon baked salmon
- Macadamia crusted mahi mahi
- Pineapple shrimp skewers
- Sheet pan tuna nicoise
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Salmon Nicoise Salad
- 3 tablespoons olive oil divided
- 1 teaspoon dried herbs de provence or dried thyme
- 1/2 lemon
- 2 wild salmon filets 1 – 1.5 lbs.
- 8 ounces baby red potatoes roasted or boiled
- 8 ounces haricot vert or green beans trimmed
- 4 hard boiled eggs
- 4 cups mixed spring greens
- 1 cup cherry tomatoes halved
- 1/2 cup nicoise or Kalamata olives
- Lemon Vinaigrette
- Preheat the oven to 400 degrees.
- Toss the potatoes with 1 tablespoon of the olive oil, salt and pepper to taste. Place on a large rimmed baking sheet and roast in the oven for 35-40 minutes.
- While the potatoes cook, prep the green beans and salmon. Toss the green beans with 1 tablespoon of olive and season with salt and pepper to taste. Season the salmon with salt and pepper, and squeeze the juice from 1/2 a lemon over each filet. Brush each filet with 1/2 tablespoon of the remaining olive oil and let stand at room temperature. Place on the baking sheet with the potatoes during the last 15 minutes of cooking time.
Assemble the salad:
- Divide the lettuce, cherry tomatoes, olives, egg, potatoes, green beans and salmon between (4) plates. Drizzle with the desired amount of dressing, serve and enjoy!
- The salad is delicious served warm but leftovers also make a great meal prep lunch option!
- The hard boiled eggs and lemon vinaigrette may be made up to a few days in advance.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
***This post was originally published in May 2013. The photos and recipe have been updated but the text remains largely the same.