Salmon Niçoise Salad


Salmon Nicoise Salad

Salmon Niçoise Salad

Sometimes there's nothing better than a cool salad on a hot day. With so many toppings and dressings to choose from, picking just one salad can be overwhelming. We're here to share a recipe chock-full of summertime ingredients perfect for the season. With salty salmon and olives blended with the mild taste of potatoes, this salad offers the perfect balance of a well-rounded meal.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Main Course, Salad
Servings 4 people



  • 4 4 oz salmon filets
  • 2 tbsp olive oil
  • 6 oz baby Dutch creamer potatoes
  • 6 oz haricot verts
  • 6 eggs
  • 4 oz cherry tomatoes halved
  • 4 oz pitted Kalamata olives halved lengthwise
  • 6 oz mesclun greens or other mixed greens
  • 4 large leaves of basil chiffonade


  • 6 oz extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 2 tbsp Dijon mustard
  • 1/2 shallot minced
  • 1 tbsp warm water
  • Salt and pepper to taste


  • 2-3 slices of day-old French bread torn into 1/4" pieces
  • 1 garlic clove minced
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 tbsp chopped thyme


Prepare the Salad

  • Preheat the oven to 375°F and bring 5-8 quarts water to a boil.
  • Coat salmon filets in 2 teaspoon of olive oil and season with salt and pepper.
  • Roast salmon filets for 10 minutes and then broil on high for 3 minutes until browned on top and cooked through. Allow to cool.
  • Cut potatoes in half and boil them until render. Remove with spider or slotted spoon.
  • Add eggs to same pot of boiling water and soft boil for 7-8 minutes. Place eggs in ice bath to cool and then peel and slice into quarters.
  • For dressing, in a mixing bowl, combine vinegar, Dijon mustard, shallot and teaspoon of warm water, slowly drizzle olive oil while whisking until dressing is emulsified. Season with salt and pepper.

Make the Croutons

  • Preheat the oven to 375°F.
  • Heat a sauté pan and melt the butter and add the olive oil to pan.
  • When butter is melted, add torn bread pieces and toss to coat. Continue to pan toast bread in the pan 5-7 minutes.
  • Add the garlic and thyme to the pan tossing continuously until garlic is cooked, about one minute.
  • Place the croutons onto a sheet pan and bake until golden brown and crisp.
  • Remove croutons from oven and remove from warm pan to cool.

Assemble the Salad

  • On a large platter mound the greens in the middle of the platter.
  • Place cooked salmon filets on top of greens in center of the platter.
  • Group remaining ingredients in small piles around the salmon filets. Drizzle the dressing on the salad and garnish with chiffonade basil.
Keyword Salad, Salmon