Salmon Nicoise Salad with baked salmon, boiled potatoes, cooked green beans, tomatoes, olives and lettuce, drizzled with a light lemon, olive oil and dijon mustard dressing, a healthy and hearty salad recipe that can be served either warm or cold. Super simple to make, but so delicious!
This Salmon Nicoise Salad is adapted from the popular French Salade Nicoise, which is traditionally made with tuna - either canned or fresh. Over the years, many variations of this salad have been created, and nowadays cooked potatoes and green beans have become part of the known recipe; although many could still argue that there is only one way to make this dish.
But as you know me, I believe in creativity and diversity rather than following one original recipe. When I am in the kitchen, I am in my own world where all the dishes I create become part of who I am, and how I see cooking in general: simple, easy and fun.
Simple shouldn't be translated as tasteless, but accessible and easy to make by everyone, either a complete beginner in the kitchen or a more confident cook. And that's what this salmon nicoise is about: simplicity and big flavours.
You could very easily swap the salmon for canned tuna, if you wish to keep the recipe closer to its original form, but since I love salmon, this is a recipe after my own heart.
Ingredients needed to make a salmon nicoise salad
- baby potatoes - or regular potatoes boiled in their skin and cut into cubes
- salmon fillet - baked and flaked
- gem lettuce - or any other green salad
- cherry tomatoes - or any other tomatoes
- olives - black or green
- eggs - boiled and cooled
- green beans - either fresh or frozen
- lemon juice - for the dressing, cider vinegar also ok
- olive oil - works best in salads
- dijon mustard - it goes well with the salmon
- garlic - adds really deep flavours to the dressing
- salt & black pepper
This nicoise salad is as delicious as it looks. It's hearty but light enough to be enjoyed throughout the year, and it makes an excellent working lunch. Why settle for a bought salad that is rather expensive and nowhere near as filling?
The cooked salmon can be swapped for smoked salad or any other of your favourite fish, either canned, smoked or fresh: mackerel, cod, kippers, you name it!
I used gem lettuce, but again, any other salad leaves would work perfectly well too: rocket or arugula salad, mixed salad leaves, spinach, etc.
As long as the ingredients used work together, there is absolutely no reason why you shouldn't use whatever you have around
Step-by-step photos and instructions
This salad is easy to put together, and it requires minimal prep.
- add the baby potatoes in a pot of salted water and bring to the boil - cook until tender
- in a separate pot, add the green beans and cook them in the same way
- preheat the oven to 200 degrees Celsius (390 Fahrenheit), place the salmon fillet on a baking tray lined with kitchen foil, season with salt and pepper and bake for 15-17 minutes until the salmon is cooked through
- add the salad leaves, cherry tomatoes and olives to a large salad bowl
- peel the potatoes and cut in half or quarter depending on their size and add them to the bowl
- boil the eggs for 5-6 minutes, then peel and cut into half and add them to the salad with the green beans and flaked salmon
To make the dressing we need a few simple ingredients: lemon juice, olive oil, dijon mustard, garlic, salt and pepper.
I used the lemon juice of half of a lemon, and finely chopped a clove or garlic. All the ingredients are mixed well before being drizzled over the salad.
Other salad recipes
They all make excellent side dishes for any family gathering, picnic, 4th of July celebrations or Labour Day.
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Salmon Nicoise Salad
- 450 g baby potatoes (1 lb)
- 1 salmon fillet
- 1 gem lettuce
- 1 cup cherry tomatoes
- 1 cup olives
- 3 eggs
- 1 cup green beans
For the dressing
- 1 tablespoon lemon juice
- 4 tablespoon olive oil
- ½ teaspoon dijon mustard
- 1 clove of garlic
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- Add the potatoes to a pot of salted water and boil for about 30 minutes or until tender.
- In a separate pot, add the green beans and cook them in the same way until tender.
- Add the eggs to a small pot of salted water, bring to a boil, and boil for a further for 5-6 minutes.
- Line a baking tray with kitchen foil, season the salmon fillet with salt and pepper, and bake for 15-17 minutes until cooked through.
- In a large salad bowl, add the lettuce chopped up roughly, tomatoes and olives.
- When cooked, peel the potatoes, then cut them into half or quarter depending on their size.
- Use 2 forks to flake the salmon fillet, and add it to the bowl together with the green beans and hard boiled eggs cut into half.
- To make the dressing, peel and chop the garlic finely, and add it to a bowl or ramekin together with the lemon juice, olive oil, dijon mustard, salt and pepper.
- Mix it very well, then drizzle it over the salad.
- Serve warm or cold.
- The green beans can be either fresh or frozen.
- I used cherry tomatoes, but any other tomatoes can be used
- Cooked salmon can be swapped for smoked or canned salmon, fresh or canned tuna, or any other fish
- I used gem lettuce, but any other salad leaves could do
- I love simple black olives, but green olives could work as well