Salmon Nicoise Salad
This lovely Salmon Nicoise Salad is loaded with fresh ingredients. Every bite is packed with so much flavor, texture, and freshness. Made with baked salmon and tender crisp vegetables. It's the perfect salad for dinner!
Servings: 4 people
Calories: 563kcal
Ingredients
- 1 pound fresh salmon filets
- 6 ounces French green beans aka haricots verts
- 4 large eggs
- 1 pound baby yellow potatoes
- 2 cups mixed greens or bibb lettuce
- 1 pound vine tomatoes, quartered
- 1 cup mixed Greek olives, pitted
- Lemon zest for garnish
- Olive oil for the salmon
- Salt and pepper to taste
Lemon vinaigrette:
- Juice of ½ a large lemon
- ⅓ cup extra virgin olive oil
- 1 clove fresh garlic, very finely minced
- 1 tablespoon finely chopped Italian parsley
- 1 teaspoon honey
Instructions
- Preheat oven to 400 degrees F.
- Cook the salmon: Place salmon filets on a sheet pan. Drizzle with olive, and season with salt and pepper to taste. Cook in the oven for 10 to 12 minutes. Let cool slightly and roughly flake into smaller chunks.
- Potatoes: Meanwhile, bring water in a pot to a boil, and cook the potatoes for about 15 minutes until fork tender. You can also steam them in a steaming basket for 15-20 minutes. Once ready, run through cold water and slice them in half.
- Eggs: In a pot, bring water to a low boil, enough to fully submerge the eggs. Carefully lower the eggs into the water. Cover with the lid and turn off the heat. For soft-boiled eggs, let them sit for 8 minutes. For hard-boiled eggs, 12 minutes.
- Note: For the green beans, have an ice bath ready (see notes below).
- Green beans: In another pot, bring water to a light boil and simmer the green beans for just 3 to 5 minutes until crisp tender. Using tongs, immediately transfer the beans to the ice bath to stop the cooking process. This will keep them bright green.
- Make the dressing: In a mason jar, combine all the ingredients and shake until evenly combined.
- To assemble the salad, arrange a bed of greens or lettuce. Then, arrange the potatoes (halved), green beans (patted dry), eggs (halved), tomatoes, and olives. Then, arrange the salmon on top. Drizzle with the lemon vinaigrette and garnish with fresh lemon zest. Enjoy!
- Optional: For even more flavor, toss the salad components with the dressing first before assembling.
Notes
- Ice bath: Before blenching the green beans, have an ice bath (ice cubes and cold water) ready. Shocking the green beans will immediately stop the cooking process and keep that bright green color alive.
- Prep ahead: Most components of this salad are best prepared right away, but if desired, you can steam the potatoes up to 2 days in advance.
- Leftovers can be kept in the fridge for about 3 days.
- Salmon: Tuna chunks, fresh tuna, smoked trout.
- Add-ins: Artichoke hearts, palms of heart, radishes, peas, chopped parsley, etc.
Nutrition
Calories: 563kcal | Carbohydrates: 31g | Protein: 33g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 0.02g | Cholesterol: 226mg | Sodium: 806mg | Potassium: 1510mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1967IU | Vitamin C: 49mg | Calcium: 102mg | Iron: 4mg