Salmon Nicoise Salad

5 from 1 vote

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!

Prep Time15

Cook Time40

Total Time55

Course: Lunch, Salad

Cuisine: French

Servings: people

Calories: 403kcal

Author: Daniela Apostol

Ingredients

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

Instructions

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.

Notes

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

Nutrition