Salmon Salad Niçoise

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This salmon Niçoise salad is a super satisfying summer salad for two. Green beans and potatoes are tossed in a tangy vinaigrette and arranged on a platter with cooked salmon, olives, tomatoes, and a hard-boiled egg. It's easy to scale up this recipe if you are feeding a crowd.

Submitted by Bibi
Updated on May 28, 2024
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Prep Time:
40 mins
Cook Time:
20 mins
Total Time:
1 hr
Servings:
2
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Ingredients

Vinaigrette:

  • 1 tablespoon sherry vinegar

  • 1 tablespoon freshly squeezed lemon juice

  • ½ teaspoon Dijon mustard

  • ½ clove garlic, minced

  • 3 tablespoons extra-virgin olive oil

  • salt and freshly ground black pepper to taste

Salad:

  • ½ pound small red potatoes, cubed

  • ½ (10 ounce) bag haricot verts or tender young green beans

  • ½ medium green bell pepper, cut into thin strips

  • 7 leaves Bibb lettuce (Optional)

  • 8 pitted Kalamata olives, halved lengthwise

  • 1 cup cherry tomatoes, halved lengthwise

  • 1 tablespoon extra-virgin olive oil

  • salt to taste

  • 5 ounces cooked salmon, flaked

  • 1 large hard-boiled egg

Directions

  1. To make the vinaigrette: Combine sherry vinegar, lemon juice, Dijon mustard, and minced garlic in a small bowl; stir briskly. Whisk in olive oil, 1 tablespoon at a time, until well combined. Season with salt and pepper; set aside.

  2. Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Add green beans and boil until beans are bright-green and tender crisp, 5 to 8 minutes.

  3. Sieve out green beans and place in an ice bath to stop the cooking process. Drain and place in a large bowl.

  4. Drain potatoes, cool slightly, slice in half, and add to the bowl with the green beans. Add bell pepper and drizzle vinaigrette on top; toss until vegetables are well coated.

  5. Line a serving plate with lettuce leaves and arrange prepared potatoes, green beans, and pepper strips on top. Evenly place olive halves around the salad.

  6. Lightly toss sliced cherry tomatoes with olive oil and salt; arrange around the plate. Place salmon on top of salad. Slice egg in half, and place one half of the egg on each side of the plate. Serve.

Cook’s Note

There are a lot of steps in this salad but it is worth every one, in my book! 

Lettuce in this salad is optional. Bibb lettuce is suggested for its mild taste and tender texture.

You can use canned salmon as well, but make sure to drain it well before adding to the salad. If you are cooking a small filet, drizzle any accumulated cooking liquid over the finished salad, before serving.

Nutrition Facts (per serving)

423 Calories
34g Fat
14g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 423
% Daily Value *
Total Fat 34g 43%
Saturated Fat 5g 25%
Cholesterol 33mg 11%
Sodium 324mg 14%
Total Carbohydrate 14g 5%
Dietary Fiber 4g 14%
Protein 17g 34%
Potassium 677mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.