Fresh Salmon Salad Nicoise

Elevate your salad game with this Fresh Salmon Salad Niçoise, a vibrant and nourishing twist on the classic French favorite. Packed with perfectly baked salmon fillet, tender baby potatoes, crisp green beans, and hard-boiled eggs, this dish is as visually stunning as it is delicious. A tangy Dijon mustard and lemon vinaigrette ties it all together, while cherry tomatoes, black olives, and mixed greens provide bursts of flavor and color in every bite. As a wholesome meal-in-one, this salad is perfect for entertaining or meal prepping. Ready in just 40 minutes, it’s a fresh, protein-packed option that’s sure to impress your taste buds and keep you feeling satisfied.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams fresh salmon fillet
• 300 grams baby potatoes
• 150 grams green beans
• 150 grams mixed salad greens
• 200 grams cherry tomatoes
• 3 pieces hard-boiled eggs
• 75 grams black olives (Niçoise or Kalamata)
• 3 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 tablespoon red wine vinegar
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 clove garlic, minced

Directions

Step 1

Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.

Step 2

Place the salmon fillet on the tray, drizzle with 1 tablespoon of olive oil, and season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Set aside to cool slightly.

Step 3

While the salmon is baking, boil the baby potatoes in salted water for 10-12 minutes, or until fork-tender. Drain and let them cool slightly before slicing into halves.

Step 4

Blanch the green beans by boiling them for 2-3 minutes, then immediately transferring them to a bowl of ice water to stop the cooking process. Drain and set aside.

Step 5

Peel and slice the hard-boiled eggs into halves or quarters.

Step 6

Prepare the vinaigrette by whisking together the remaining 2 tablespoons of olive oil, Dijon mustard, red wine vinegar, lemon juice, minced garlic, remaining salt, and black pepper in a small bowl.

Step 7

In a large serving dish, arrange the mixed salad greens as a base. Layer on the baby potatoes, green beans, cherry tomatoes (halved), sliced eggs, and black olives.

Step 8

Flake the baked salmon into large chunks and add it to the salad.

Step 9

Drizzle the vinaigrette over the salad. Sprinkle with chopped fresh parsley for garnish.

Step 10

Serve immediately and enjoy!

Nutrition Facts

Serving size	1509.9 grams (1509.9g)

Amount per serving	% Daily Value*
Calories	1777

Total Fat 101.70g	130%
Saturated Fat 19.50g	98%
Polyunsaturated Fat 7.00g
Cholesterol 861mg	287%
Sodium 1396mg	61%
Total Carbohydrate 84.80g	31%
Dietary Fiber 15.50g	55%
Total Sugars 14.50g
Protein 134.50g	269%

Vitamin D 1631IU	8153%
Calcium 377mg	29%
Iron 13mg	73%
Potassium 4835mg	103%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.1%

Protein: 30.0%

Carbs: 18.9%