Name: Salmon Salad Niçoise
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: French
Ingredients: 2 salmon fillets; 2 tbsp olive oil (divided); 1/2 tsp salt (plus more for boiling); 1/2 tsp black pepper; 1 lb baby potatoes; 1 cup green beans, trimmed; 3 eggs; 1 cup cherry tomatoes, halved; 1/2 cup olives (Niçoise or Kalamata); 3 cups lettuce or mixed greens; 2 tbsp olive oil (for dressing); 1 tbsp Dijon mustard; 1 tbsp red wine vinegar or lemon juice; 1 garlic clove, minced; 1/4 tsp salt (for dressing); 1/4 tsp black pepper (for dressing)

I love making this salmon salad Niçoise when I want a fresh, elegant meal that feels both light and satisfying. It’s a beautiful combination of tender salmon, crisp vegetables, and hearty ingredients, all tied together with a simple, flavorful dressing.

Why You’ll Love This Recipe

I enjoy how this salad brings together a variety of textures and flavors in one dish. The rich salmon pairs perfectly with the bright vegetables and tangy dressing. I also like how it works as a complete meal without needing anything on the side.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

salmon fillets
olive oil
salt
black pepper
baby potatoes
green beans
eggs
cherry tomatoes, halved
olives (such as Niçoise or Kalamata)
lettuce or mixed greens
olive oil
Dijon mustard
red wine vinegar or lemon juice
garlic, minced
salt
black pepper

Directions

I start by boiling the baby potatoes in salted water until tender, then I drain and let them cool slightly. In the same pot, I blanch the green beans for a few minutes until crisp-tender, then transfer them to cold water to keep their color.

I cook the eggs to my preference, usually soft or medium-boiled, then peel and set them aside.

I season the salmon with olive oil, salt, and pepper, then cook it in a pan or bake it in the oven until it’s flaky and perfectly done.

In a small bowl, I whisk together olive oil, Dijon mustard, red wine vinegar or lemon juice, minced garlic, salt, and pepper to make the dressing.

I arrange the salad by placing lettuce or greens on a platter, then adding the potatoes, green beans, tomatoes, olives, and eggs. I place the cooked salmon on top.

I drizzle the dressing over everything and serve immediately.

Servings and timing

I usually make about 2–3 servings. Preparation takes around 15–20 minutes, and cooking takes about 20 minutes, so the total time is approximately 35–40 minutes.

Variations

I sometimes use grilled tuna instead of salmon for a more traditional version. When I want extra flavor, I add capers or anchovies. I also like using different greens like arugula for a peppery twist.

Storage/reheating

I store the components separately in the refrigerator for up to 2 days. I prefer serving it fresh, but I sometimes enjoy leftovers cold the next day.

FAQs

Can I use canned salmon?

I sometimes use canned salmon for convenience, though fresh salmon gives the best texture.

What type of potatoes work best?

I usually use baby or waxy potatoes because they hold their shape well.

Can I make this salad ahead of time?

I prepare the ingredients ahead but assemble the salad just before serving.

Is this salad served warm or cold?

I enjoy it slightly warm or at room temperature for the best flavor.

Can I skip the eggs?

I sometimes leave out the eggs, and the salad is still delicious and satisfying.

Conclusion

I find this salmon salad Niçoise to be a perfect balance of fresh, hearty, and flavorful elements. It’s a versatile and elegant dish that I enjoy making whenever I want something wholesome and satisfying.