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Salmon Nicoise salad on a white plate.
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Salmon Nicoise Salad

This Salmon Nicoise salad recipe is a spin on the classic Niçoise salad - we're replacing tuna with baked salmon. It features tender salmon, potatoes, eggs, green beans, olives, lettuce, tomatoes, and delicious honey mustard dressing. It's quite filling so it would be perfect for lunch or even dinner.
Course Salad
Cuisine French
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4 servings
Calories 622kcal
Author Aleksandra


for the salad:

  • 1 lb (450g) salmon fillets
  • 1 lb (450g) potatoes
  • a handful green beans 5oz/140g
  • 4 eggs
  • 10 grape/cherry tomatoes
  • 8 leaves Romaine lettuce hearts
  • a couple of olives
  • 2 teaspoons capers

for the dressing:

  • 1/4 cup + 2 tablespoons olive oil divided
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon red wine vinegar
  • 1 teaspoon lemon juice
  • 2 anchovy fillets
  • a couple of twigs dill
  • 1 clove garlic
  • salt and pepper


  • Make the dressing: Add 1/4 cup (60ml) of olive oil (reserve the remaining 2 tablespoons for later) and the remaining ingredients for the dressing to a food processor bowl and blend at very low speed until all the ingredients are combined. Season with salt and pepper.
  • Bake the salmon: Place the fillets in a baking dish (don't remove the skin), season with salt and pepper, then spread 1 tablespoon of the dressing over the fillets. Bake at 375°F (190°C) until cooked through or the temperature in the center of the thickest part of the fillet has reached 145°F (63°C). I usually take them out at 140°F (60°C) and they come to the safe temperature while resting. Let the fillets rest for at least 5 minutes before flaking into smaller pieces. The baking time will depend on the thickness of the fish - it will take from 10 to 20 minutes.
  • Finish the dressing: add the remaining 2 tablespoons of olive oil to the dressing (you want it thicker for the salmon and thinner to serve as a dressing). Season with more salt and pepper if necessary.
  • Cook the potatoes, green beans, and eggs: potatoes will need about 10-15 minutes of cooking time depending on their size (peel the potatoes and cut into evenly sized chunks or if you have very small potatoes you can cook them skin on), green beans 3-7 minutes depending on their thickness (trim the stem side of the beans), and eggs 6 minutes (lower them gently into boiling water and cook for 6 minutes, then immediately add to a bowl filled with ice water and crack their shells, when cold enough to handle, peel them and cut in half).
  • Assemble the salad: on a very large plate arrange the lettuce leaves, cut in half tomatoes, cut in half eggs, olives, salmon fillets (sprinkle them with chopped capers) - you can leave them whole for a nicer presentation or flake them with a fork and discard the skin, boiled potatoes, and green beans. Drizzle over the dressing.
  • Enjoy!


  • Anchovies - they add so much flavor to the dressing. I would really urge you to not omit them! Chose anchovies that are sold in oil in a jar. If you're wondering what to do with the rest of the jar, you can make Caesar salad dressing or this pasta puttanesca! They also freeze really well.
  • Calories = 1 serving (1/4 of the recipe). This is only an estimate!


Calories: 622kcal