I make this salmon salad Niçoise as a fresh, protein-packed meal inspired by the classic French salad. I like combining tender salmon with crisp vegetables, eggs, and a light vinaigrette for a balanced dish that feels both elegant and satisfying.

Why You’ll Love This Recipe

I love this recipe because it brings together simple, wholesome ingredients in a way that feels complete and nourishing. The salmon adds richness, while the vegetables and eggs keep everything fresh and light. I also like how the vinaigrette ties everything together without overpowering the natural flavors. It works well for lunch, dinner, or even meal prep.

Ingredients

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

Salmon fillets
Eggs
Baby potatoes
Green beans
Cherry tomatoes
Mixed salad greens or lettuce
Kalamata olives
Red onion (thinly sliced)
Olive oil
Dijon mustard
Lemon juice or red wine vinegar
Garlic (optional)
Salt
Black pepper
Fresh parsley (optional)

Directions

I start by boiling the potatoes until tender and cooking the green beans until they are bright and slightly crisp. I also boil the eggs until they are firm, then I peel and slice them.

I season the salmon with salt, pepper, and a drizzle of olive oil, then cook it in a skillet or bake it in the oven until it is flaky and fully cooked. I let it rest before breaking it into large pieces.

In a large bowl or platter, I arrange the greens, potatoes, green beans, tomatoes, olives, and red onion. I add the eggs and salmon on top.

For the dressing, I whisk olive oil, Dijon mustard, lemon juice or vinegar, salt, and pepper until smooth. I drizzle it over the salad just before serving.

Servings and timing

I usually serve this recipe as 2–4 portions.

Prep time: 15 minutes
Cook time: 15–20 minutes
Total time: about 35 minutes
Servings: 2–4

variations

I like changing this salad depending on what I have available. Sometimes I add tuna instead of salmon or include avocado for extra creaminess. I also swap green beans for asparagus when it is in season. For a lighter version, I reduce the potatoes and add more leafy greens. I sometimes use a honey mustard dressing for a slightly sweeter flavor.

storage/reheating

I store the ingredients separately in airtight containers in the refrigerator for up to 2 days. I keep the dressing aside so the salad stays fresh. I reheat the salmon gently if I want it warm, or I enjoy it cold for a quicker meal.

FAQs

Can I use canned salmon instead of fresh?

Yes, I can use canned salmon, and I simply drain it well before adding it to the salad.

Do I have to include potatoes in Niçoise salad?

No, I sometimes skip potatoes or reduce them when I want a lighter version.

What is the best type of salmon for this recipe?

I prefer using fresh fillets like Atlantic or sockeye because they stay tender and flavorful.

Can I make this salad ahead of time?

Yes, I prepare all components ahead and assemble everything just before serving.

What dressing works best for Niçoise salad?

I usually use a simple Dijon vinaigrette because it balances the richness of the salmon and eggs.

Conclusion

I enjoy making salmon salad Niçoise because it is colorful, balanced, and full of fresh flavor. I like how each ingredient adds something different, creating a complete meal that feels both healthy and satisfying without being complicated.

Salmon Salad Niçoise

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Salmon Salad Niçoise is a fresh, protein-rich French-inspired salad made with tender salmon, boiled eggs, crisp vegetables, olives, and baby potatoes, all finished with a light Dijon vinaigrette. It is a balanced and elegant meal perfect for lunch, dinner, or meal prep.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 2–4 servings
Category: Salad
Method: Boiled and baked/pan-cooked
Cuisine: French-inspired (Niçoise)
Diet: Halal

Ingredients

2–4 salmon fillets
3 large eggs
2 cups baby potatoes, halved
1 cup green beans, trimmed
1 cup cherry tomatoes, halved
4 cups mixed salad greens or lettuce
1/2 cup Kalamata olives, pitted
1/2 small red onion, thinly sliced
2 tablespoons olive oil (for cooking salmon)
2 tablespoons olive oil (for dressing)
1 tablespoon Dijon mustard
1–2 tablespoons lemon juice or red wine vinegar
1 clove garlic, minced (optional)
Salt, to taste
Black pepper, to taste
Fresh parsley (optional)

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Instructions

Boil baby potatoes in salted water until tender, then drain and set aside to cool.
Cook green beans in boiling water for 2–3 minutes until bright green and slightly crisp, then drain and cool.
Boil eggs for 9–10 minutes until hard-boiled, then peel and slice.
Season salmon with salt, pepper, and a drizzle of olive oil.
Cook salmon in a skillet or bake at 200°C (400°F) for 12–15 minutes until flaky and fully cooked, then let rest and break into chunks.
Arrange salad greens on a large plate or bowl, then layer potatoes, green beans, tomatoes, olives, and red onion.
Add eggs and salmon on top of the vegetables.
Whisk olive oil, Dijon mustard, lemon juice or vinegar, salt, and pepper to make the vinaigrette.
Drizzle dressing over the salad just before serving and garnish with parsley if desired.