Whole30 Nicoise Salad
Indulge in the vibrant flavors of this Whole30 Nicoise Salad, a healthy twist on the classic French dish that’s perfect for any occasion. This recipe features tender, oven-baked salmon fillets, crisp green beans, creamy baby potatoes, and perfectly boiled eggs, all served atop a bed of mixed salad greens. Enhanced with tangy lemon juice, Dijon mustard, and briny capers, the homemade herb dressing ties together the fresh ingredients with a burst of zesty flair. The addition of kalamata olives and cherry tomatoes creates a delightful blend of savory and sweet notes, making this salad a satisfying, nutrient-packed meal that’s completely Whole30-compliant. Quick to make in under an hour, this wholesome dish is ideal for meal prep, lunch, or dinner. Packed with keywords like “Whole30," "Nicoise salad," "healthy salmon recipes," and "easy dinner ideas," this recipe is designed for those seeking delicious, Whole30-approved meals.
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Recipe Information
Ingredients
- 2 pieces skinless salmon fillets
- 4 tablespoons olive oil
- 1 whole lemon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 200 grams green beans
- 300 grams baby potatoes
- 150 grams cherry tomatoes
- 100 grams kalamata olives
- 3 whole large eggs
- 150 grams mixed salad greens
- 2 tablespoons fresh dill
- 2 tablespoons fresh parsley
- 1 teaspoon Dijon mustard
- 1 tablespoon capers
Instructions
Preheat the oven to 200°C (400°F). Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and juice from half a lemon. Season with salt and pepper.
Bake the salmon in the preheated oven for 12-15 minutes, or until it flakes easily with a fork.
While the salmon is baking, bring a pot of water to a boil. Add the baby potatoes and cook for approximately 10-12 minutes until tender. Remove with a slotted spoon and set aside to cool slightly. Once cooled, cut them into halves.
In the same pot, add the green beans and blanch for 2-3 minutes. Drain and immediately plunge the beans into a bowl of ice water to preserve their vibrant green color. Drain again and set aside.
Place the eggs in a small pot of water and bring to a boil. Once boiling, cook for 7-8 minutes for a medium-hard yolk. Remove the eggs and transfer them to a bowl of cold water. Once cooled, peel and cut them into halves or quarters.
In a small bowl, whisk together the remaining olive oil, juice from the remaining half of the lemon, Dijon mustard, chopped dill, chopped parsley, and capers to make the dressing. Adjust the seasoning with additional salt and pepper if necessary.
To assemble the salad, arrange the mixed salad greens on a large plate or platter. Top with halved cherry tomatoes, kalamata olives, cooked potatoes, blanched green beans, and the halved or quartered eggs.
Flake the baked salmon into large chunks and add to the salad.
Drizzle the herb dressing evenly over the salad. Toss gently to combine just before serving.
Serve immediately and enjoy the fresh and zesty Whole30 Nicoise Salad.
Nutrition Facts
Calories |
893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 2078 mg | 90% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 9.7 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 17.3 mcg | 86% | |
| Calcium | 207 mg | 16% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1968 mg | 42% | |
*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.
