Salmon Nicoise Salad

Dinner | 09.27.15 | By

salmon nicoise salad

One of the toughest decisions I face with introducing this blog is choosing which recipes to begin with. Ignoring the undeniable fact that nobody even reads this blog yet (save for a few good friends, my mother, and my mother-in-law), I feel strongly that I should begin with recipes that make an impression and establish a context. I want humbledish to have purpose and a clear direction. Really, this salmon nicoise salad is the food-embodiment of what I’d like humbledish to be all about: foods that reach elegance by way of simplicity, allowing simple and wholesome ingredients to speak for themselves.

I started making this salad at the beginning of this summer and it became an immediate favorite, gracing my meal plan nearly once per week- I never tire of it! Salade Nicoise is a french classic and I can totally see why. It has a delightful variety of colors and textures, plus bright flavors, and it’s absurdly healthy while being completely satisfying. As added bonuses, it is also make-ahead friendly and endlessly customizable. It’s pretty easy on the eyes, as well- grouping each element of the salad individually makes for beautiful presentation, n’est ce pas? (7th grade french language proficiency: proven.)

salmon nicoise salad

Traditional Salade Nicoise calls for canned, oil-packed tuna as the main protein- this transplanted northwesterner prefers fresh, oven roasted salmon. This recipe is a great one to keep in the back pocket as it always manages to impress, while requiring very little time or skill. I kid you not, 70% of this is just boiling water. It’s magic. Let’s get to it!

Salmon Nicoise Salad
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oven roasted salmon
  1. 1/2 lb. salmon
  2. 1/2 lemon, thinly sliced
  3. olive oil
  4. salt and pepper
  1. juice of other half of lemon
  2. 6 T. olive oil
  3. 1 t. anchovy paste
  4. 1 T. course ground mustard
  1. 1 small tomato, sliced in wedges
  2. 7 fingerling (or very small) potatoes, sliced in half the long way
  3. 20 green beans, trimmed
  4. 2 eggs
  5. olives, packed in oil
  6. salad greens
oven roasted salmon
  1. Preheat oven to 350 degrees. Rinse salmon under cool water and pat dry with paper towels. Place skin-side down on foil-lined baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and cover with sliced lemon. Bake for 20-25 minutes while you prepare the salad. When cooked, set aside to cool.
  1. Whisk together all dressing ingredients and set aside.
  1. Fill a medium saucepan with water and bring to boil. Set a colander in the sink.
  2. Blanch the potatoes first until tender, then remove with tongs to the colander. Rinse with cold water to stop cooking.
  3. Next, blanch the green beans until bright green, and remove to the colander. Rinse with cold water with the potatoes.
  4. Carefully add the eggs to the boiling water and cook to your desired hardness- I soft boil mine for 7 minutes to achieve a slightly runny yolk with firm whites.
  5. Add cooked eggs to colander and rinse with cold water for 2 minutes, then allow everything to drain.
assemble the salad
  1. Lay down your bed of lettuce onto two dinner plates. Evenly distribute the tomatoes, potatoes, olives, and green beans between the two plates, grouping each topping individually around the plate.
  2. Remove the salmon skin and cut up the salmon into 1-inch cubes, then add to plate. Peel the eggs and place on a cutting board, quarter each egg and add to the plate.
  3. Re-whisk the dressing and drizzle all over.


  1. Leave a Reply

    June G.

    I love Niçoise salad, your blog is sweet:)

    • Leave a Reply


      Thank you, June! You are my first commenter and that means a lot to me 🙂

  2. Leave a Reply


    I’m in Sweden and found your blog via FoodGawker. thanks for sharing this humble and delicious recipe.

    Cheers 🙂

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