Salmon Niçoise Salad

Ingredients

• 500 g (1 lb)salmon fillets
• 15 ml (1 tbsp)olive oil
• 15 ml (1 tbsp)lemon juice
• 10 ml (2 tsp)salt
• 5 ml (1 tsp)pepper
• 80 ml (1/3 cup)olive oil
• 60 ml (4 tbsp)fresh lemon juice
• 5 ml (1 tsp)Dijon mustard
• 1 clovegarlic, minced or grated
• 30 ml (2 tbsp)capers, rinsed and chopped
• 5 ml (1 tsp)salt
• 5 ml (1 tsp)pepper
• 1.4 litres (6 cups)lettuce
• 400 g (14 oz)baby potatoes, halved
• 300 g (10 oz)green beans, trimmed
• 4eggs
• 100 g (3 oz)olives
• A handfulcaper berries

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

2. 2

   Mix salmon seasoning

   In a small bowl, whisk together the salmon's olive oil, lemon juice, salt and pepper.

3. 3

   Dress the salmon

   Set the salmon skin-side down on the prepared baking sheet and pour the oil mixture over it.

4. 4

   Bake the salmon

   Bake for 8–12 minutes, depending on the fillets' thickness, until the fish flakes easily. Take it out of the oven and let it cool to room temperature. The salmon can also be cooked in an air fryer.

5. 5

   Cook the vegetables

   Bring a large pot of salted water to the boil. Add the baby potatoes and cook for 10–12 minutes, until fork-tender. Blanch the green beans in the same pot for 2 minutes, then remove them and rinse under cold water to stop the cooking.

6. 6

   Boil the eggs

   Cook the eggs in the same water for 7 minutes, then lift them out and peel.

7. 7

   Whisk the dressing

   Whisk together all the dressing ingredients. Taste and adjust the seasoning if needed.

8. 8

   Lay out lettuce

   Arrange the lettuce on serving plates or a large platter.

9. 9

   Add salad toppings

   Add the potatoes, green beans and halved eggs, followed by the salmon, olives and caper berries.

10. 10

    Dress and serve

    Pour the dressing over the salad and serve.

What is a Salmon Niçoise salad?

Niçoise salad takes its name from Nice in southern France and is known for its combination of vegetables and other substantial toppings. This version uses salmon alongside potatoes, green beans, eggs, olives and capers.

The mix of warm-weather salad ingredients and a tangy dressing makes a meal with plenty of contrast. Cooking the components in sequence also keeps the preparation manageable.

Nutrition and macros by portion

The nutrition label shows one serving as written: 568 calories, 33g protein, 29g carbs, 37g fat.

The potatoes and lettuce contribute carbohydrates, while olive oil in the salmon seasoning and dressing supplies much of the fat. Salmon and eggs provide most of the protein. For a balanced plate, serve a generous share of the green beans and lettuce alongside the potatoes and salmon.

The salmon and its seasoning

Salmon: Baking it skin-side down with olive oil, lemon juice, salt and pepper gives the fish a simple, savoury base that suits the sharp dressing.

Doneness: The method's cue is fish that flakes easily. Check based on the thickness of the fillets, since thinner pieces may be ready sooner.

Get the vegetables right

Potatoes: Halving the baby potatoes helps them cook through in the stated 10–12 minutes. Check with a fork before taking them out of the water.

Green beans: A brief two-minute blanch keeps them from cooking for too long. Rinsing them under cold water stops the cooking, as directed.

Make the lemon-caper dressing

Dressing: Olive oil, fresh lemon juice, Dijon mustard, garlic and chopped capers bring richness, sharpness and a salty, savoury note.

Seasoning: Whisk the ingredients together, then taste before adding more salt or pepper. Capers are already briny, so adjust with care.

Assemble for contrasting textures

Layer: Start with lettuce, then arrange the potatoes, beans and halved eggs across the top. Finish with the salmon, olives and caper berries so each portion can include a mix of toppings.

Timing: Let the salmon cool to room temperature before assembling. The recipe also cools the beans under running water, so the salad can be plated without continuing to cook those ingredients.

Serving ideas

Serve the salad as a complete meal, either on individual plates or on one large platter. The potatoes and eggs make it substantial, while the lettuce and lemon dressing keep the overall combination fresh.

For a shared platter, arrange the toppings so they are easy to divide between four servings and spoon the dressing over just before serving.

Recipe notes & tips

• Prepare the dressing while the salmon bakes to make the most of the cooking time.
• Use the fork-tender test to check the potatoes rather than relying on the timer alone.
• Rinse the green beans under cold water immediately after blanching to stop them cooking.
• Let the salmon cool before adding it to the lettuce so the leaves stay crisp.
• Taste the dressing before serving and adjust its seasoning to your preference.

Variations

• Use tuna: Replace the salmon with tuna for a different fish-led version.
• Add extra herbs: Scatter chopped fresh herbs over the assembled salad for a fragrant finish.
• Change the olives: Use another variety of olives if that is what you have to hand.
• Make it sharper: Add a little more lemon juice to the dressing after tasting.
• Serve components separately: Arrange the toppings in groups on a platter so diners can choose their own combination.

Common mistakes to avoid

• Overbaking the salmon: Check it within the 8–12 minute window and remove it when it flakes easily.
• Undercooking the potatoes: Test them with a fork and continue cooking if they are not yet tender.
• Soft green beans: Keep blanching to 2 minutes, then rinse under cold water to stop the cooking.
• Skipping the cooling step: Let the salmon cool to room temperature before assembling the salad.
• Over-seasoning the dressing: Taste it first, since the capers already bring a salty, briny flavour.

How to store

Store leftover salad in a covered container in the fridge and aim to eat it within 1–2 days. If possible, keep the dressing separate from the lettuce and add it just before serving; serve leftovers cold rather than reheating the assembled salad.

Frequently asked questions