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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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Ingredients

  • 2.5 tablespoons olive oil divided
  • 8 ounces baby red potatoes or your favorite variety; halved if small, quartered if larger
  • 1 lemon
  • 1 lb. wild salmon filets about 1/2" thick; up to 1.5 lbs. works fine for this recipe
  • 8 ounces haricot vert or green beans trimmed
  • 4 hard boiled eggs
  • 4 cups mixed spring greens
  • 1 pint cherry tomatoes halved
  • 1 cup Kalamata olives sub with your favorite
  • Lemon Vinaigrette

Instructions 

  • Preheat the oven to 400 degrees. Toss the potatoes with 1 tablespoon of the olive oil and 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.
    2.5 tablespoons olive oil
  • While the potatoes cook, prep the green beans and salmon. 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 and slice the remaining half lemon. Brush the filets with the remaining olive oil and place the sliced lemon over the top of the filets.
    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.
    1 lemon, 1 lb. wild salmon filets, 8 ounces haricot vert or green beans

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!
    4 hard boiled eggs, 4 cups mixed spring greens, 1 pint cherry tomatoes, 1 cup Kalamata olives, Lemon Vinaigrette

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 tuna. 
  • Nutrition information does not include the dressing as that has been calculated in a separate post.
  • Assemble the salads in meal prep containers without dressing and store in the refrigerator for up to 3 days.

Nutrition

Serving: 1salad, Calories: 491kcal, Carbohydrates: 30g, Protein: 36g, Fat: 27g, Saturated Fat: 5g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 15g, Cholesterol: 249mg, Sodium: 725mg, Potassium: 1745mg, Fiber: 9g, Sugar: 8g, Vitamin A: 18934IU, Vitamin C: 81mg, Calcium: 189mg, Iron: 6mg

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!