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Salmon nicoise salad on white plate with fork and linen alongside

Salmon Nicoise Salad

Salmon Nicoise Salad is a classic french salad with wild salmon tossed in a tangy lemon dijon vinaigrette! {GF}

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For the 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

For the dressing:

  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper


Prepare the salad:

  • 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.
  • Place the eggs in a sauce pan and cover with water by 2 inches. Cover and bring to a boil over medium heat. Immediately remove from heat and allow to stand at room temperature for 10 minutes. Drain and immerse in cold ice water until cool (this will help with easy peeling). Peel the eggs then halve lengthwise and halve again.

Prepare the dressing:

  • Place the olive oil, lemon juice, dijon, salt and pepper in a mason jar and cover tightly. Shake vigorously until emulsified.

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!


Serving: 1g, 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.

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