Salmon Salad Niçoise

There are a lot of steps in this salad, but it is worth every one, in my book! This is not a side, it's a main dish for 2. Salmon is subbed for traditional tuna here. Green beans, potatoes, and some normal salad items are all combined with the salmon to make a beautiful, satisfying plate. Bonus, there is no added sugar in the light and lovely vinaigrette.

Prep Time:
40 mins
Cook Time:
20 mins
Total Time:
1 hrs



  • 1 tablespoon sherry vinegar

  • ½ clove garlic, minced

  • ½ teaspoon Dijon mustard

  • 1 tablespoon freshly squeezed lemon juice

  • 3 tablespoons extra-virgin olive oil

  • salt and freshly ground black pepper to taste


  • ½ pound small red potatoes, cubed

  • ½ (10 ounce) bag haricot verts or tender young green beans

  • ½ medium green bell pepper, cut into thin strips

  • 7 leaves Bibb lettuce (Optional)

  • 8 pitted Kalamata olives, halved lengthwise

  • 1 cup cherry tomatoes, halved lengthwise

  • 1 tablespoon extra-virgin olive oil

  • salt to taste

  • 5 ounces cooked salmon, flaked

  • 1 large hard-boiled egg


  1. Combine sherry vinegar, minced garlic, Dijon mustard, and lemon juice in a small bowl; stir briskly until vinaigrette is well combined.

  2. Add olive oil, 1 tablespoon at a time, whisking briskly after each addition. Season with salt and pepper and whisk until well combined; set aside.

  3. Bring a pan of lightly salted water to a boil over medium-high heat. Add potatoes to boiling water and cook for 10 minutes, making sure the water level is above the potatoes. Add green beans and boil until beans are bright-green and tender crisp, 5 to 8 minutes.

  4. Sieve out green beans and place in an ice bath to stop the cooking process. Drain and place in a large bowl.

  5. Test potatoes for doneness by slightly piercing a potato with a sharp knife. If done, the knife should slip in with only a slight resistance. Drain potatoes, cool slightly, slice in half, and add to the bowl. Add bell pepper and drizzle vinaigrette over salad. Toss until well combined.

  6. Line a serving plate with lettuce leaves and arrange potatoes, green beans, and pepper strips on top. Evenly place olive halves around the salad.

  7. Lightly toss the sliced cherry tomatoes with olive oil and salt, and place around the plate.

  8. Place salmon flakes on top of salad. Slice egg in half, and place one half of the egg on each side of the plate. Serve.

Cook's Notes:

Lettuce in this salad is optional. Bibb lettuce is suggested for its mild taste and tender texture.

You can use canned salmon as well, but make sure to drain it well before adding to the salad. If you are cooking a small filet, drizzle any accumulated cooking liquid over the finished salad, before serving.

Nutrition Facts (per serving)

423 Calories
34g Fat
14g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 423
% Daily Value *
Total Fat 34g 43%
Saturated Fat 5g 25%
Cholesterol 33mg 11%
Sodium 324mg 14%
Total Carbohydrate 14g 5%
Dietary Fiber 4g 14%
Protein 17g
Potassium 677mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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