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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.

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)

Instructions

  1. Boil baby potatoes in salted water until tender, then drain and set aside to cool.
  2. Cook green beans in boiling water for 2–3 minutes until bright green and slightly crisp, then drain and cool.
  3. Boil eggs for 9–10 minutes until hard-boiled, then peel and slice.
  4. Season salmon with salt, pepper, and a drizzle of olive oil.
  5. 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.
  6. Arrange salad greens on a large plate or bowl, then layer potatoes, green beans, tomatoes, olives, and red onion.
  7. Add eggs and salmon on top of the vegetables.
  8. Whisk olive oil, Dijon mustard, lemon juice or vinegar, salt, and pepper to make the vinaigrette.
  9. Drizzle dressing over the salad just before serving and garnish with parsley if desired.

Notes

  • Do not overcook vegetables to keep them fresh and crisp.
  • Assemble just before serving to maintain texture.
  • Keep dressing separate if preparing in advance.
  • Canned salmon or tuna can be used for convenience.
  • Avocado or asparagus can be added for variation.

Nutrition

Find it online: https://cookedbymaya.com/salmon-salad-nicoise-2/