Recipe: Salmon Nicoise Salad

Post by Olivia Martino Blodgett, Registered Dietitian and Owner

This recipe was inspired by my garden.  The first of many green beans just started popping up and I have to be honest, I don’t love green beans but I do love nicoise salad! Always a fan of batch cooking, this large meal sized salad will make it so I don’t have to turn on the oven for days to come.  Enjoy!

Salmon Nicoise Salad

recipe adapted from Bon Appetit, April 2015









8 ounces small yellow or purple potatoes, halved

Kosher salt
4 ounces haricots verts, trimmed
6 large eggs, room temperature
2 tablespoons grapeseed oil
¼ cup olive oil
¼ cup drained capers, patted dry
1 pound skin-on salmon fillet
Freshly ground black pepper
2 Tbsp anchovy paste
1 tablespoon whole grain Dijon mustard
½ teaspoon sugar
1 lemon, juiced
½ medium shallot, finely chopped
4 cups mixed lettuces
¼ cup niçoise or kalamata olives, pitted
1/2 pint cherry tomatoes, halved
1/2 english cucumber, sliced
Fresh dill for garnish


Place potatoes in a medium saucepan and add cold water to cover by 1″. Bring to a boil, season with salt, and cook until fork-tender, 15−20 minutes. Transfer potatoes to a plate with a slotted spoon.

Return water to a boil and cook haricots verts in same saucepan until crisp-tender, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water. Chill until cold, about 3 minutes. Transfer to paper towels and pat dry.

Return water in pot to a boil and cook eggs, 8 minutes. Transfer eggs to bowl of ice water and chill until cold, about 5 minutes. Peel; set aside.

Preheat oven to 425˚. Rub salmon all over with grapeseed oil and place on a rimmed baking sheet; season with salt and pepper. Roast until medium-rare (fish will be slightly translucent in the center), 10−12 minutes. Let cool.

Meanwhile, whisk anchovy paste, mustard, lemon juice and sugar in a small bowl.  Whisk in shallot, then slowly whisk in olive oil. Season vinaigrette with salt and pepper.

Using a fork, break salmon into large flakes; discard skin. Chop eggs in quarters.

Arrange salad greens on a platter. Top in separate piles with potatoes, cucumbers, tomatoes, haricots verts, hard-boiled eggs, olives, and salmon. Drizzle salad with dressing and top with capers and dill.

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