From the Cook

1/3

Salmon Nicoise Salad

Flavor the Moments Verified

Flavorthemoments.com

Ingredients

Warning0 allergens identified

Salmon Nicoise Salad

4 eggshard boiled

4 cups mixed spring greens

1 pt cherry tomatoeshalved

1 cup Kalamata olives sub with your favorite

½ cup extra virgin olive oil

¼ cup fresh lemon juice

2 teaspoons dijon mustard

1 clove garlicminced

¼ tsp saltor to taste

⅛ tsp black pepperfreshly ground

Lemon Vinaigrette

½ cup extra virgin olive oil

¼ cup fresh lemon juice lemons

2 teaspoons dijon mustard

1 clove garlicminced

¼ tsp saltor to taste

⅛ tsp black pepperfreshly ground

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.

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.

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

Place olive oil, lemon juice, dijon mustard, garlic, salt and pepper in a small bowl.

Whisk well until emulsified. Taste and adjust the seasoning as necessary.

Assemble the salad

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!

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Salmon Skin Crispness 🐟
Pat salmon skin completely dry and cook skin-side down in a cold pan over medium heat for 4-5 minutes without moving it—this renders the fat and creates an irresistibly crispy exterior.
Emulsified Vinaigrette Stability 🥣
Whisk the Dijon mustard with lemon juice and garlic first before slowly drizzling in olive oil while whisking constantly; this creates an emulsion that clings to greens beautifully rather than pooling at the bottom.
Perfect Jammy Eggs 🥚
Boil eggs for exactly 6.5-7 minutes, then ice bath immediately to stop cooking—this yields a creamy, runny yolk that becomes a natural sauce when mixed into the warm salad.
Component Temperature Balance 🌡️
Serve the warm salmon and potatoes over cool, crisp greens just before eating to create a pleasant temperature contrast that keeps greens from wilting while warming the vinaigrette slightly.
Olive Brine Enhancement 🫒
Reserve 1 tablespoon of Kalamata olive brine and whisk it into your vinaigrette for an extra layer of briny, complex flavor that elevates the entire dish authentically.