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
Nutrition information is automatically calculated, so should only be used as an approximation.
I really enjoyed this recipe since I usually use Tuna in this dish but your idea with the salmon is sublime! thank you!!!
This is one of my fav’s!!! Amazing