Salmon Nicoise Salad

When I want a salad that actually feels like a complete meal, this salmon Niçoise is always a go-to.

This Salmon Niçoise Salad is a fresh, protein-packed meal that’s perfect for lunch or a light dinner. It’s loaded with tender salmon, crisp vegetables, creamy potatoes, and a bright lemon vinaigrette for a balanced, satisfying dish that feels both elegant and easy.

Most of the components cook together on one sheet pan, and the eggs and dressing can be prepped in advance to make this even easier.

I first fell in love with Niçoise salad in Paris, and while the classic version uses tuna, I love this salmon version even more — it’s hearty, flavorful, and perfect for everyday meals.

Love shrimp? Be sure to try my shrimp louie salad! It’s hearty, satisfying and great for meal prep.

Why this recipe works

• It’s a complete meal in one with protein, veggies, and healthy fats.
• Perfect for both weeknight dinners and meal prep.
• Bright, fresh flavor from the lemon vinaigrette.
• It’s a delicious twist on the classic French Niçoise salad.
• Easy to customize with ingredients you have on hand.

Recipe ingredients

This salmon Niçoise salad recipe includes all the classic components with a fresh, modern twist using salmon instead of tuna.

• Salmon. One pound of salmon is plenty for this recipe as the hard boiled egg also adds protein and makes it very satisfying. The salmon may be substituted with canned salmon or tuna, or seared ahi tuna.
• Potatoes. Baby potatoes in any variety work great in this recipe.
• Egg. Prepare the hard boiled eggs up to a few days in advance.
• Green beans. Fresh green beans or haricot verts are best in this salad, but you could used canned or frozen green beans in a pinch.
• Tomatoes. Use your favorite variety of cherry tomatoes or chopped tomatoes.
• Olives. Use your favorite variety of olives such as Niçoise, Kalamata, black olives, etc. Purchase olives from the olive bar in your supermarket for the freshest flavor.
• Greens. Spring mix lettuce works well here, but you can use your favorite fresh greens.
• Lemon. The salmon is cooked with fresh lemon juice for added flavor.
• Dressing. My lemon vinaigrette recipe makes a great Niçoise salad dressing as it has the tangy flavor of lemon and dijon mustard.

See the recipe card below for the full list of ingredients and quantities.

How to make salad Niçoise

This salad has a few simple components, but everything can be prepped ahead — and roasting everything on one pan makes it much easier.

Pro tip: The hard boiled eggs and lemon vinaigrette can be prepared up to a few days in advance, then the salads can be assembled immediately after the salmon, potatoes and green beans come out of the oven.

See the recipe card below for full instructions.

1. Prep your ingredients. The hard boiled eggs and lemon vinaigrette may be prepped up to a few days in advance.
2. Toss the potatoes in olive oil, salt and pepper. Place on one side of a large sheet pan in a single layer and roast at 400 degrees for 20-25 minutes until almost tender.
3. Toss the green beans with 1 tablespoon of olive oil 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. Slice the remaining 1/2 lemon. Brush the filets with the remaining olive oil and top with the lemon slices. Place on the baking sheet with the potatoes.
4. Roast for 10-15 minutes or until a thermometer inserted into the thickest part of the salmon registers at 140 degrees.

Tips for the best Niçoise salad

• Use fresh wild salmon for the best flavor.
• Don’t overcook the salmon. Cook salmon to about 140°F for tender, flaky results.
• Let the salmon rest for a few minutes before flaking or serving
• Cook potatoes just until fork-tender (not mushy).
• Dress the salad just before serving for best texture.
• Prep components ahead and assemble when ready.

Recipe FAQs

Recipe variations

You can easily customize this Niçoise salad based on your preferences or what you have on hand.

• The salmon filets may be substituted with seared ahi tuna, or even pantry staples like canned tuna or salmon. Air fryer shrimp and air fryer chicken breast work as well!
• Swap the green beans with broccoli and the tomatoes with roasted red bell peppers.
• Sub the seafood for white beans and omit the egg to make this recipe vegan.
• The olives may be substituted with capers for a nice briny pop of flavor. Be sure to rinse capers well and only use about 1/4 cup, which will be divided between the 4 salads.

Recipe notes

• Pro tip: Prepare the hard boiled eggs and lemon vinaigrette up to a few days in advance to make prep time go even more quickly.
• Substitute the salmon with seared ahi tuna or canned salmon or tuna.
• Assemble the salads in meal prep containers without dressing and store in the refrigerator for up to 3 days.