Salmon Nicoise Salad


Salmon Nicoise Salad

Coarse salt and ground pepper
12 oz red new potatoes
1 tsp olive oil

8 oz green beans, trimmed

2 skinless salmon fillets (about 8 ounces each)
coarse salt and ground pepper

2 head Boston lettuce
4 plum tomatoes
3 Hard-Cooked Eggs
1 medium red onion
1/4 cup Kalamata olives, sliced

2 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
Coarse salt and fresh ground pepper
1/4 cup olive oil


1. In a 5-quart pot, bring 1/2 inch water to a boil; add salt and new potatoes. Cover; cook, turning occasionally, until tender, 14 to 16 minutes.

2. With a slotted spoon, transfer potatoes to a bowl. Toss with rosemary, oil and salt to taste. Set aside to cool. Add green beans to the pot of boiling water. Cover; cook, stirring occasionally, until tender, 4 to 6 minutes. Remove with a slotted spoon. Rinse under cool water, and set aside.

3. Fill a deep skillet with 1/4 inch water. Season salmon on both sides with salt and pepper; place in skillet. Bring water to a gentle simmer; cover, and cook until salmon is opaque throughout, 10 to 12 minutes. Transfer to a plate; flake with a fork, and let cool.

4. While salmon is cooking, tear lettuce into pieces, quarter potatoes and tomatoes, peel and quarter eggs, and thinly slice onion.

5. On a large platter (or four serving plates), arrange lettuce, salmon, green beans, potatoes, eggs, tomatoes, onion, anchovies (if using), and olives.

6. Whisk the juice, mustard and salt in a medium bowl until combined. While whisking constantly, slowly drizzle in oil. Season with additional salt and pepper to taste. Serve salad with Dijon Vinaigrette on the side.

Nutrition Facts

Serving Size:4


Amount Per Serving
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
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