- VE
- GF
- LC
Salmon Nicoise Salad
This Salmon Nicoise Salad will transport you to a French bistro! Salmon Niçoise Salad is classic French salad that’s healthy, satisfying and tossed in a vibrant lemon dressing. It’s a good source of protein, healthy fats and it’s dairy and gluten-free. It’s a healthy, satisfying main dish salad that’s packed with crisp greens, wild salmon, hard boiled egg, potatoes, olives and veggies, and it’s tossed in a vibrant lemon vinaigrette!
Ingredients
Lemon Vinaigrette
Instructions
- Step 1
Preheat the oven to 400 degrees. Toss the potatoes with 1 tablespoon of the olive oil and salt and pepper to taste. Place on one side of a large rimmed baking sheet in a single layer and roast in the oven for 20-25 minutes until almost tender.
- Step 2
While the potatoes cook, prep the green beans and salmon. Toss the green beans with 1 tablespoon of olive oil and season with salt and pepper to taste. Season the salmon with salt and pepper, and squeeze the juice from 1/2 a lemon over each filet and slice the remaining half lemon. Brush the filets with the remaining olive oil and place the sliced lemon over the top of the filets.
- Step 3
When the potatoes are almost tender, add the salmon and green beans to the same baking sheet in a single layer and roast for 10-15 minutes or until a thermometer inserted into the thickest part of the salmon registers 140 degrees. Cooking time will vary based on the thickness of your salmon.
Make the vinagrette
- Step 4
Place olive oil, lemon juice, dijon mustard, garlic, salt and pepper in a small bowl.
- Step 5
Whisk well until emulsified. Taste and adjust the seasoning as necessary.
Assemble the salad
- Step 6
Divide the lettuce, cherry tomatoes, olives, hard boiled egg, potatoes, green beans and salmon between (4) plates. Drizzle with the desired amount of dressing, serve and enjoy!
Tips & Tricks
@flavor-the-moments
I’m Marcie, a wife, mother of 2 boys and a German Shepherd named Uzi. I’m a cooking school graduate residing in Boise, Idaho where I can’t get enough of the outdoors. I created Flavor the Moments in 2012 so that I could share recipes with friends and family. Over the years, I’ve built this blog into a trusted resource for home cooks looking for real food recipes that highlight seasonal produce and sustainable protein sources.
Per serving
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