Salmon Nicoise Salad is a classic French Salad recipe using Salmon instead of tuna as a topper for this delicious meal.
I’ve always loved a classic Nicoise Salad. It’s totally delicious when made the classic way with tuna. But there was a deli I loved when we lived in Reno, Nevada that used to make their Nicoise salads with salmon instead of tuna. What a great idea! I have always loved that version, so it’s time I shared this delicious twist on the Nicoise salad with you!
Ingredients needed:
- extra virgin olive oil
- white wine vinegar
- Dijon mustard
- onion powder
- salt and pepper
- small red potatoes
- fresh green beans
- butter lettuce
- cherry tomatoes
- kalamata olives
- hard-boiled eggs
- cooked salmon
How to make Salmon Nicoise Salad:
The complete, printable recipe is at the end of this post.
PREPARE THE SALAD DRESSING:
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In a small bowl, whisk the oil vinegar, mustard, onion powder and a sprinkle of salt and pepper. Set aside.
MAKE THE SALAD:
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To a small saucepan, add the potatoes and cover the water. Bring to a boil. Reduce the heat; cover and simmer until tender, 15 to 20 minutes. Drain and cool; cut into quarters.
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Place the beans in another saucepan and cover with water. Bring to a boil. Cover and cook until crisp-tender, 3 to 5 minutes; drain and rinse in cold water.
If you’ve never had a Nicoise salad, it’s time to try one! You don’t have to go all the way to France. You can make this one (easy) at home.
This is a great salad to make if you have some leftover salmon. If not, it’s very simple to make some baked salmon.
How to make Baked Salmon:
Preheat the oven to 450 degrees F. Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes.
The dressing on this salad is delicious. It’s a homemade Dijon and white wine vinegar dressing, and it’s perfect with all of the salad ingredients. Enjoy!
Favorite Salmon Recipes
- Roasted Salmon with Spicy Pineapple Marinade
- Salsa Roasted Salmon
- Miso Salmon
- Salmon with Mustard and Brown Sugar Glaze
- Baked Salmon with Creamy Coconut Ginger Sauce
Salmon Nicoise Salad
Ingredients
DRESSING:
- ⅓ cup extra virgin olive oil
- 3 tablespoons white wine vinegar
- 1½ teaspoons Dijon mustard
- ⅛ teaspoon onion powder
- salt and pepper
SALAD:
- 2 small red potatoes
- 1 cup cut fresh green beans
- 3½ cups torn butter lettuce
- ½ cup cherry tomatoes, halved
- 10 whole pitted kalamata olives, halved
- 2 large hard-boiled eggs, quartered
- 6 ounces cooked salmon, flaked
Instructions
PREPARE THE SALAD DRESSING:
- In a small bowl, whisk the oil vinegar, mustard, onion powder and a sprinkle of salt and pepper. Set aside.
MAKE THE SALAD:
- To a small saucepan, add the potatoes and cover the water. Bring to a boil. Reduce the heat; cover and simmer until tender, 15 to 20 minutes. Drain and cool; cut into quarters.
- Place the beans in another saucepan and cover with water. Bring to a boil. Cover and cook until crisp-tender, 3 to 5 minutes; drain and rinse in cold water.
- Divide the lettuce between 2 salad plates; top with the potatoes, beans, tomatoes, olives, eggs and salmon. Drizzle the salads with the dressing, and serve.
Nutrition
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