Salmon Nicoise Salad

Ingredients

• 450 g (1 lb)salmon fillets
• 450 g (1 lb)potatoes
• 140 g (5 oz), a handfulgreen beans
• 4eggs
• 10grape or cherry tomatoes
• 8Romaine lettuce leaves
• A coupleolives
• 2 teaspoonscapers
• 60 ml (¼ cup) plus 30 ml (2 tablespoons), dividedolive oil
• 1 tablespoonDijon mustard
• 1 tablespoonhoney
• 1 tablespoonred wine vinegar
• 1 teaspoonlemon juice
• 2anchovy fillets
• A couple of sprigsdill
• 1 clovegarlic
• To tastesalt and pepper

Instructions

1. 1

   Blend the dressing

   Put 60 ml of the olive oil in a food processor, reserving the remaining 30 ml for later. Add the other dressing ingredients and blend at very low speed until combined. Season with salt and pepper.

2. 2

   Bake the salmon

   Heat the oven to 190°C (375°F). Place the salmon fillets skin-side down in a baking dish, season with salt and pepper, and spread 1 tablespoon of the dressing over them. Bake for 10–20 minutes, depending on thickness, until cooked through or the centre of the thickest part reaches 63°C (145°F). The recipe notes that you can take the salmon out at 60°C (140°F) and let it reach the safe temperature while resting. Rest for at least 5 minutes, then flake into smaller pieces.

3. 3

   Finish the dressing

   Stir the remaining 30 ml of olive oil into the dressing. It should be thicker for coating the salmon and thinner for serving as a dressing. Taste and add more salt and pepper if needed.

4. 4

   Cook the vegetables

   Peel the potatoes and cut them into evenly sized chunks, or leave very small potatoes whole and unpeeled. Boil for about 10–15 minutes, depending on size. Trim the stem ends of the green beans and cook for 3–7 minutes, depending on thickness. Lower the eggs gently into boiling water and cook for 6 minutes, then transfer them straight to a bowl of iced water. Crack the shells; once cool enough to handle, peel and halve the eggs.

5. 5

   Assemble the salad

   Arrange the lettuce leaves on a very large plate with the halved tomatoes, halved eggs, olives, salmon, boiled potatoes and green beans. Leave the salmon whole for presentation or flake it with a fork and discard the skin. Chop the capers and sprinkle them over the salmon, then drizzle the salad with the dressing.

6. 6

   Serve the salad

   Serve the salad once assembled.

What is Salmon Niçoise salad?

Niçoise salad takes its name from Nice in the south of France and is known for bringing together vegetables and other simple ingredients in a composed salad. This version replaces the more familiar tuna with baked salmon.

Salmon, potatoes and eggs make it filling, while green beans, tomatoes, lettuce, olives and capers add freshness and savoury notes. The honey-mustard dressing ties the different elements together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 622 calories, 0g protein, 0g carbs, 0g fat.

The potatoes and honey contribute most of the carbohydrates, while salmon and eggs provide protein. Salmon and olive oil supply much of the fat; serve with extra lettuce or other salad vegetables if you want more fresh produce alongside the substantial components.

A dressing for fish and salad

Blend the dressing ingredients with 60 ml of olive oil first, then stir in the reserved oil after baking the salmon. The recipe uses the thicker first portion to coat the fish and loosens the dressing for drizzling at the end.

Blend at low speed until combined rather than whipping it for a long time. Taste after blending and adjust the salt and pepper to your preference.

Keep the components distinct

Potato size: cut larger potatoes into similar-sized chunks so they cook evenly; very small ones can be cooked whole with their skins on.

Bean thickness: trim the stem ends and check the beans as they cook, since thin ones may be ready sooner than thick ones. The method gives a range of 3–7 minutes.

Eggs: lower them gently into boiling water and transfer them straight to iced water after 6 minutes. This stops the cooking and makes them easier to handle for peeling.

Check the salmon as it bakes

Salmon fillets vary in thickness, so the recipe allows 10–20 minutes in a 190°C oven. Use the thickest part as the guide: the stated cooked-through temperature is 63°C.

Rest the fish for at least 5 minutes before flaking it. You can keep the fillets whole for a more composed presentation or break them into pieces for easier serving.

Plan the cooking time

The potatoes take about 10–15 minutes, while the beans need about 3–7 minutes and the eggs 6 minutes. These components can be cooked while the salmon is in the oven, though each needs attention at a different point.

The overall recipe time is 40 minutes. Allow the salmon its resting time before assembling the platter.

Arrange and serve

Use a very large plate so the lettuce, potatoes, beans, eggs and tomatoes can sit in clear groups rather than being crushed together. Add the olives and finish with the capers over the salmon.

Drizzle with dressing just before serving so the salad remains easy to arrange. Serve as a lunch or dinner on its own, or alongside bread if you would like an extra accompaniment.

Recipe notes & tips

• Cut the potatoes into evenly sized chunks to help them cook at the same rate.
• Start checking the green beans at the shorter end of the stated cooking range.
• Transfer the eggs straight to iced water after their 6-minute boil.
• Use a thermometer in the thickest part of the salmon to check its temperature.
• Rest the salmon for at least 5 minutes before flaking or serving.
• Dress the salad just before serving to keep the arranged ingredients distinct.

Variations

• Keep the salmon whole: arrange the rested fillets on top for a more composed platter.
• Flake the salmon: break it into smaller pieces and remove the skin before assembling.
• Add extra herbs: use more dill for a stronger fresh-herb flavour.
• Adjust the olives: add more olives if you want a more pronounced briny note.
• Make it sharper: add a little more lemon juice to the dressing to suit your taste.

Common mistakes to avoid

• Uneven potato chunks: they may cook at different rates; cut them to a similar size.
• Overcooking the beans: they can turn too soft; start checking them after 3 minutes.
• Skipping the egg ice bath: the eggs keep cooking; transfer them to iced water immediately.
• Baking by time alone: fillets vary in thickness; check the thickest part for doneness.
• Flaking too soon: the salmon is harder to handle while hot; let it rest for at least 5 minutes.
• Adding dressing too early: the arranged salad can lose its definition; drizzle just before serving.

How to store

Store leftover salad in a covered container in the fridge and eat within 2 days. Keep any remaining dressing separate where possible; serve the salad cold or gently warm the salmon and potatoes separately, as reheating can overcook the fish and eggs.

Frequently asked questions