Fresh Salmon Salad Nicoise
Elevate your salad game with this Fresh Salmon Salad Niçoise, a vibrant and nourishing twist on the classic French favorite. Packed with perfectly baked salmon fillet, tender baby potatoes, crisp green beans, and hard-boiled eggs, this dish is as visually stunning as it is delicious. A tangy Dijon mustard and lemon vinaigrette ties it all together, while cherry tomatoes, black olives, and mixed greens provide bursts of flavor and color in every bite. As a wholesome meal-in-one, this salad is perfect for entertaining or meal prepping. Ready in just 40 minutes, it’s a fresh, protein-packed option that’s sure to impress your taste buds and keep you feeling satisfied.
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Recipe Information
Ingredients
- 400 grams fresh salmon fillet
- 300 grams baby potatoes
- 150 grams green beans
- 150 grams mixed salad greens
- 200 grams cherry tomatoes
- 3 pieces hard-boiled eggs
- 75 grams black olives (Niçoise or Kalamata)
- 3 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 clove garlic, minced
Instructions
Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
Place the salmon fillet on the tray, drizzle with 1 tablespoon of olive oil, and season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Set aside to cool slightly.
While the salmon is baking, boil the baby potatoes in salted water for 10-12 minutes, or until fork-tender. Drain and let them cool slightly before slicing into halves.
Blanch the green beans by boiling them for 2-3 minutes, then immediately transferring them to a bowl of ice water to stop the cooking process. Drain and set aside.
Peel and slice the hard-boiled eggs into halves or quarters.
Prepare the vinaigrette by whisking together the remaining 2 tablespoons of olive oil, Dijon mustard, red wine vinegar, lemon juice, minced garlic, remaining salt, and black pepper in a small bowl.
In a large serving dish, arrange the mixed salad greens as a base. Layer on the baby potatoes, green beans, cherry tomatoes (halved), sliced eggs, and black olives.
Flake the baked salmon into large chunks and add it to the salad.
Drizzle the vinaigrette over the salad. Sprinkle with chopped fresh parsley for garnish.
Serve immediately and enjoy!
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 786 mg | 34% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 3.8 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 15.2 mcg | 76% | |
| Calcium | 83 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1083 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
