Dazzle your dinner table with a healthy & fresh Salmon Niçoise Salad
I promise it’s a lot simpler to make than it looks!
I have a confession: I first learned what a Salmon Niçoise Salad was from the Instagram explore page, and I was instantly inspired. I HAD to make one.
Traditionally made with tuna or anchovies, Salad Niçoise is packed with fresh flavors and tasty textures from simple ingredients: baby tomatoes, green beans, boiled eggs, olives, & olive oil.
However, I didn’t have any tuna on hand nor do I care for olives (sue me).
Buuuuut I did have a filet of wild-caught salmon, jarred artichokes, and a fresh haul of locally grown vegetables.
There seems to be a lot of disagreement on how to properly make a Niçoise salad but since I don’t care for rules, I just threw together the goodies I had on hand.
It turned out marvelous if I do so say so myself, so I wanted to share my recipe with you. I’ll note some say swaps at the bottom of the recipe if you need some inspiration to make your own Niçoise Salad!
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Salmon Niçoise Salad
Serves: 4-6
Time: 40 minutes
Ingredients:
Honey Dijon Dressing:
1 tbsp dijon mustard
1 tbsp red wine vinegar
1 tbsp pure maple syrup or honey
1/3 cup extra virgin olive oil
Salt and pepper
Salad:
1 pound wild-caught salmon filet
1/2 pound baby russet potatoes
1 tbsp extra virgin olive oil
1 tbsp dried rosemary
1/8 cup fresh parsley, chopped
1 tsp salt
1/4 pound green beans
4 pasture-raised eggs, boiled
1 cucumber, diced
1 cup baby tomatoes, sliced in half
8 cups spring mix
1/4 cup marinated artichokes
1 lemon
Capers
Fresh dill
Instructions:
- Preheat oven to 450′ F and set rack in the middle. Place salmon on one side of a baking sheet covered in aluminum foil & let sit on counter to reach room temperature. Set aside for now.
- Slice baby potatoes in half. Toss in 1 tbsp of olive oil, dried rosemary, parsley, & salt. Bake in a pyrex dish for 28-30 minutes or until skin is crispy.
- Meanwhile, combine ingredients for dressing and chill in fridge.
- Blanch green beans and boil eggs. Quarter and set eggs aside. Toss green beans in 1/2 tbsp olive oil. Set on other side of salmon baking sheet. Sprinkle with salt.
- Once potatoes are done cooking, reduce oven temperature to 375′ F.
- Brush salmon with high-temperature oil (avocado oil). Butter will work.
- Bake for 18-20 minutes, turning green beans half way through.
- While salmon and green beans cook, begin to assemble salad. Fill a large serving tray with spring mix. Using a spoon, drizzle 1/4-1/3 of the dressing over leaves. Top with cucumbers, tomatoes, sliced eggs, potatoes, and artichokes. Drizzle with 1/2 of the remaining dressing.
- Once salmon and green beans are done, assemble on salad. Squeeze lemon over salmon and top with capers. Sprinkle fresh dill over salad. Drizzle remaining dressing. Enjoy!
Swaps:
- Cucumber: sliced radishes add a pop of color
- Salmon: ahi tuna! Both are easy to cook on a skillet and packed with omega-3 fatty acids. Of course, tuna packed in water works, too.
- Artichokes: kalamata olives or red pepper. Check out your local markets olive bar
- Green beans: asparagus, baby!
- Grape tomatoes: heirloom tomatoes, if you can find them!
- Potatoes: roasted or grilled corn
- Eggs: sliced avocado
If you make this recipe, snap a photo and tag us on your Instagram stories! Our handle is @nutrition.awareness.
Kait Richardson is a registered dietitian nutritionist in Orlando, FL. She is a partner at a private practice, Nutrition Awareness, where she helps frustrated yo-yo dieters reach their health goals using 1:1 nutrition coaching. She is the co-host of the Nutrition Awareness Podcast.