Name: Salmon Niçoise Salad Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: French
Ingredients: ½ cup mayonnaise; ¼ cup extra-virgin olive oil; ¼ cup stone-ground mustard; ¼ cup fresh lemon juice (from 2-3 lemons); 1 teaspoon dried dill; ½ teaspoon sea salt; ¼ teaspoon freshly cracked black pepper; 1 (1-pound) skin-on salmon fillet; 4 Six-Minute Eggs, sliced in half; ¼ pound green beans, trimmed; 3 tablespoons extra-virgin olive oil; 2-3 tablespoons capers, drained, rinsed, dried; 6 cups spring lettuce mix; ½ cup Greek olives, pitted; 1 cup cherry or grape tomatoes, halved

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If you are craving a fresh, vibrant, and satisfying meal, the Salmon Niçoise Salad Recipe is a fantastic choice that brings together the best of the Mediterranean in one colorful dish. Imagine tender, flaky salmon perched on a bed of crisp spring lettuce, complemented by perfectly cooked green beans, tangy olives, bright cherry tomatoes, and rich six-minute eggs. The creamy, lemony dill dressing ties every element together, making this salad not just a side, but a standout meal you’ll want to savor and share again and again.

Ingredients You’ll Need

A long piece of raw salmon with pink and orange tones lies on white parchment paper on a metal baking tray. The salmon is fully covered with a thick, creamy sauce that is pale with visible black pepper specks, evenly spread over the top. A metal spoon with some sauce rests near the right side of the salmon on the parchment paper. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Salmon Niçoise Salad Recipe lies in the simplicity and quality of its ingredients—each one plays a distinct role in creating a harmonious balance of flavors, textures, and colors. From the rich salmon to the zesty dressing and fresh vegetables, these essentials come together effortlessly to deliver a dish that’s as nourishing as it is delicious.

½ cup mayonnaise: Creates a smooth, creamy base for the dressing that coats every bite with richness.
¼ cup extra-virgin olive oil: Adds a fruity, silky note to the dressing and helps fry the capers beautifully.
¼ cup stone-ground mustard: Offers a gentle kick and a bit of texture to the dressing.
¼ cup fresh lemon juice (from 2-3 lemons): Brings brightness and acidity that lifts the entire salad.
1 teaspoon dried dill: Imparts an aromatic herbal flavor that pairs perfectly with salmon.
½ teaspoon sea salt: Enhances all the flavors without overpowering.
¼ teaspoon freshly cracked black pepper: Adds mild heat and complexity.
1 (1-pound) skin-on salmon fillet: The centerpiece of this dish, tender and flavorful when oven-roasted.
4 Six-Minute Eggs, sliced in half: Soft-centered eggs that add a creamy texture and protein boost.
¼ pound green beans, trimmed: Crisp, refreshing vegetables that bring a satisfying bite.
3 tablespoons extra-virgin olive oil: For frying the capers to crisp perfection.
2-3 tablespoons capers, drained, rinsed, dried: Small bursts of briny flavor that add a punch of salty brightness.
6 cups spring lettuce mix: A variety of tender leaves that make the salad refreshing and light.
½ cup Greek olives, pitted: Adds depth with their bold, salty flavor.
1 cup cherry or grape tomatoes, halved: Juicy and sweet, they bring vibrant color and freshness.

How to Make Salmon Niçoise Salad Recipe

Step 1: Prepare the Oven and Baking Sheet

Start by preheating your oven to 400°F and placing a rack in the center position. Line a rimmed sheet pan with parchment paper to ensure the salmon doesn’t stick and the cleanup stays simple. This step sets the stage for perfectly roasted salmon.

Step 2: Whip Up the Dressing

In a small bowl, combine the mayonnaise, extra-virgin olive oil, stone-ground mustard, fresh lemon juice, dried dill, sea salt, and freshly cracked black pepper. This dressing is luscious and tangy, perfectly designed to bring the salad ingredients together with a fresh, creamy coating.

Step 3: Roast the Salmon

Place the salmon fillet skin-side down on your prepared sheet pan. Pat it dry with a paper towel—this helps the dressing stick better and ensures a nice texture. Brush the top generously with ¼ cup of the prepared dressing, then pop it in the oven. Bake for 12 to 15 minutes, or until the salmon flakes easily with a fork, signaling it is cooked through but still moist and tender.

Step 4: Boil the Eggs and Green Beans

While the salmon roasts, bring two small pots of water to a rolling boil. Cook your six-minute eggs in one pot, timing them carefully so they have a slightly runny center. In the other pot, blanch the trimmed green beans for about 3 to 4 minutes until just tender-crisp, preserving their bright green color and fresh taste.

Step 5: Fry the Capers

Heat 3 tablespoons of extra-virgin olive oil in a small skillet over medium-high heat. Once shimmering, add the capers and fry them until they pop open, about one minute. This process intensifies their flavor and gives them a delightful crispiness. Transfer the capers with a slotted spoon to a paper towel to drain the excess oil.

Step 6: Assemble the Salad

On a large serving platter, spread out the spring lettuce mix as your salad base. Carefully lift the salmon fillet away from its skin and arrange it over the greens. Sprinkle the fried capers, blanched green beans, halved six-minute eggs, pitted Greek olives, and halved cherry tomatoes evenly over the top. Everything looks stunning together.

Step 7: Finish with Dressing and Serve

Drizzle the remaining dressing over the entire salad to tie all the flavors together. Serve family style and watch everyone dig in enthusiastically—this Salmon Niçoise Salad Recipe is a crowd-pleaser that’s both elegant and wholesome.

How to Serve Salmon Niçoise Salad Recipe

A white oval plate on a white marbled surface holds a large cooked salmon fillet in the center, pink with a slightly crisp top and sprinkled with small green capers. Surrounding the salmon are green beans arranged in bundles on both sides, bright red sliced tomatoes positioned in clusters to the lower left and upper right, and mixed olives in green and black colors near the top left and bottom right. Halved soft-boiled eggs with bright yellow yolks and seasoning are placed on the left and right sides of the plate. Fresh green leafy salad greens fill all remaining spaces around the salmon, providing a fresh look. A white bowl with green herb sauce and a spoon rests nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your Salmon Niçoise Salad Recipe, sprinkle some freshly chopped parsley or basil over the top for an herbaceous freshness. A few lemon wedges on the side allow guests to add extra brightness as they like. Crispy capers double as a delightful garnish, providing bursts of texture you won’t want to miss.

Side Dishes

This salad stands proudly on its own, but if you’re craving a little extra, pair it with crusty baguette slices or a rustic herb focaccia to soak up the tangy dressing. A chilled white wine, like a Sauvignon Blanc or a crisp Chardonnay, perfectly complements the salmon’s richness and the salad’s zesty elements.

Creative Ways to Present

For a stunning presentation, try building individual plated salads rather than serving family style. Arrange the salmon and eggs like little islands among the greens, then drizzle each plate with the dressing. Another fun option is layering components in a large glass bowl to showcase the salad’s colorful beauty through the sides. It’s almost too pretty to eat—almost!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers from this Salmon Niçoise Salad Recipe, store the salad ingredients separately in airtight containers—salmon, dressing, and vegetables—to prevent sogginess. Keep everything refrigerated, and the salad ingredients will stay fresh for up to two days.

Freezing

While the salad itself isn’t ideal for freezing due to the fresh vegetables and dressing, you can freeze the salmon fillet separately if you want to save some for later meals. Wrap it tightly in plastic and foil before freezing and use it within two months for best flavor.

Reheating

To enjoy leftover salmon, gently reheat it in a low oven (around 275°F) covered loosely with foil to preserve moisture. Avoid microwaving if possible, as it can dry out the fish. For the salad, it’s best to serve it cold or at room temperature after drizzling fresh dressing.

FAQs

Can I use a different type of fish instead of salmon for the Salmon Niçoise Salad Recipe?

Absolutely! While salmon offers a rich, flavorful profile, you can substitute it with tuna, trout, or even grilled shrimp to customize the salad to your taste.

How do I know when my six-minute eggs are perfectly cooked?

Timing is key. Start your timer once the water boils and gently lower the eggs in. When done, the whites should be fully set, and the yolks creamy but not runny, making them the perfect topping for your salad.

Is it okay to prepare the dressing in advance?

Yes! The dressing can be made a day ahead and stored in the refrigerator. Just give it a good stir before using, as some separation might occur.

What if I don’t have stone-ground mustard? Can I use regular mustard?

Yes, regular Dijon or yellow mustard will work just fine. Stone-ground mustard adds a bit more texture and a milder tang, but the salad will still be delicious without it.

How do I fry capers without them splattering too much?

Make sure your olive oil is hot but not smoking before adding the capers, and add them slowly while standing a bit back from the pan. Using a splatter screen can also help keep things neat in the kitchen.

Final Thoughts

This Salmon Niçoise Salad Recipe is truly a celebration of fresh, Mediterranean flavors combined into a dish that feels both nourishing and indulgent. It’s perfect for a leisurely lunch, an impressive dinner, or anytime you want to spoil yourself with something colorful and delicious. Give it a try—you might just discover your new favorite salad to make again and again!