Salmon Salade Niçoise
A fresh and satisfying French-inspired salad made with tender potatoes, crisp green beans, tomatoes, eggs, olives, and salmon tossed with a simple Dijon vinaigrette. This version is naturally gluten-free and works well with either canned salmon or fresh baked salmon fillets.
Servings 4 to 6 servings
Ingredients
Dijon Vinaigrette
- 3 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- Sea salt and black pepper to taste
- 6 tablespoons extra-virgin olive oil
- Pinch dried herbs such as Herbs de Provence tarragon, or basil (optional)
Salad
- 6 small new potatoes
- 1 lb green beans trimmed
- 1 head Boston lettuce leaves separated
- 2 large tomatoes cut into wedges
- 5 hard-boiled or soft-boiled eggs peeled and halved
- 6 to 8 oz canned chunk salmon drained and flaked OR 8 to 10 oz fresh salmon fillet, cooked and flaked (see Notes for prep)
- ½ cup Niçoise olives or Kalamata olives whole or pitted
- ¼ cup minced fresh parsley
- 2 tablespoons drained capers
- 2 to 4 anchovy fillets rinsed and patted dry (optional)
- Sea salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the potatoes and cook until fork tender, about 18 to 20 minutes. Remove with a slotted spoon and let cool slightly.
- In the same pot of boiling water, add the green beans and cook until bright green and crisp-tender, about 2 to 3 minutes. Transfer immediately to an ice bath to stop the cooking, then drain well.
- Slice the potatoes into ½-inch pieces and place them in a large bowl with the green beans.
- In a small bowl or jar, whisk together the red wine vinegar, Dijon mustard, salt, pepper, and optional dried herbs. Slowly drizzle in the olive oil while whisking until fully emulsified.
- Drizzle about one-quarter of the dressing over the potatoes and green beans. Toss gently to coat.
- Arrange the Boston lettuce leaves on a large serving platter or shallow bowl. Top with the tomatoes, dressed potatoes, and green beans.
- Arrange the eggs and salmon over the salad.
- Drizzle with the remaining dressing, then finish with olives, parsley, capers, and anchovies if using.
- Season with additional salt and black pepper to taste before serving. Best enjoyed slightly chilled or at cool room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Notes
Directions for cooking fresh salmon fillet- Preheat the oven to 400°F. Pat the salmon dry, then brush lightly with olive oil and season with sea salt, black pepper, and a pinch of garlic powder or dried herbs such as tarragon or dill, if desired. Finish with a small squeeze of fresh lemon juice. Place the salmon on a parchment-lined baking sheet, skin side down if using skin-on fillets. Bake for 8–12 minutes, depending on thickness, or until the salmon flakes easily with a fork. An instant-read thermometer inserted into the thickest part should register 135°F to 145°F. Let rest for 5 minutes before flaking into pieces and adding to the salad
Substitutions + Tips
- Traditional Salade Niçoise has many variations, so feel free to make it your own. Extra vegetables, different olives, or leftover cooked salmon all work beautifully. For a more traditional Salade Niçoise, use butter lettuce or Bibb lettuce. But Romaine is a great alternative if you prefer a crunchier texture.
- Frozen green beans may be used in place of fresh. Thaw completely, cook until tender-crisp, and season lightly before adding to the salad.
- Leftover cooked potatoes are a great shortcut and help this recipe come together even faster.
Nutrition
Serving: 1/6 recipe | Calories: 360kcal | Carbohydrates: 15g | Protein: 18g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 170mg | Sodium: 320mg | Fiber: 4g
