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!

Salmon nicoise salad on white plate with fork and linen alongside

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.

Salmon nicoise salad on white plate with fork and linen alongside

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.

Roasted salmon, green beans and potatoes on baking sheet

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.

Recipe notes

  • 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!
Salmon nicoise salad on white plate with fork and linen alongside

More seafood recipes you’ll love:

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 with ingredients surrounding

Salmon Nicoise Salad

Salmon Niçoise Salad will transport you to a French bistro! It includes crisp greens and veggies, wild salmon, hard boiled egg, potatoes and olives. It's tossed in a vibrant lemon vinaigrette for a healthy, satisfying main dish salad!

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  • 3 tablespoons olive oil divided
  • 1/2 lemon
  • 1 lb. wild salmon filets about 1/2" thick; up to 1.5 lbs. works fine for this recipe
  • 8 ounces baby red potatoes halved if small, quartered if larger
  • 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 one side of a large rimmed baking sheet in a single layer and roast in the oven for 20-25 minutes until almost tender.
  • 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. 
    When the potatoes are almost tender, add the salmon and green beans to the same baking sheet in a single layer and roast for 10-15 minutes or until a thermometer inserted into the thickest part of the salmon registers 140 degrees. Cooking time will vary based on the thickness of your salmon.

Assemble the salad:

  • Divide the lettuce, cherry tomatoes, olives, hard boiled 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.


Serving: 1salad, Calories: 688kcal, Carbohydrates: 22g, Protein: 36g, Fat: 51g, Saturated Fat: 9g, Polyunsaturated Fat: 40g, Cholesterol: 263mg, Sodium: 387mg, Fiber: 5g, Sugar: 5g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

***This post was originally published in May 2013.  The photos and recipe have been updated but the text remains largely the same.

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