A twist on the classic French Nicoise salad using salmon instead of tuna! This salad contains olives, artichokes, potatoes, green beans, and whole grain mustard vinaigrette.
Nicoise Salad
This easy salmon nicoise salad is a delightful twist on the traditional nicoise salad, which usually includes tuna. This version of salmon offers a rich, omega-3-packed alternative with a different texture and flavor profile. I love the way salads combine cooked, cold, and raw elements to create a refreshing yet hearty meal. If you're looking for more healthy salmon salad recipes, don't miss these 5-Ingredient Salmon Salad, Salmon Caesar Salad, and Arugula Salmon Salad.
Why I Love This Salad
The first time I tried this French salad I was in Arles, France and I loved it so much I was hooked. Since I usually eat salmon a few times a week, I made it with salmon instead. The portion size of this was so large that we had a lot of leftovers.
- healthy: Salmon is a great source of omega-3 and high in protein.
- Anti-inflammatory: This recipe contains ingredients such as fish, olives, artichokes, kidney beans, and olive oil, which are anti-inflammatory. It is rich in omega-3 fatty acids, antioxidants, healthy fats, and is known for its ability to reduce inflammation in the body. .
- Suitable for many dietary restrictions. Mediterranean Diet Friendly, Anti-inflammatory, High Fiber, Gluten Free, Dairy Free.
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ingredient
Everything you need to make this Nicoise Salad recipe is here. (Find the full recipe with measurements in the recipe card below.)
- salmon: Buy fresh or frozen boneless, skinless salmon fillets. If frozen, thaw in the refrigerator the night before or soak in cold water for 30 minutes.
- seasoning: Season the salmon and salad dressing with onion powder, kosher salt, and pepper.
- whole grain mustard It adds a powerful, tangy flavor to this Nicoise salad recipe that enhances the flavor of the salmon and vinaigrette.
- white wine vinegar It adds a bright, sharp acidity to Nicoise salad dressing.
- Extra virgin olive oil: The smooth texture balances out the tang of the vinegar.
- vegetable: Mini yellow potatoes and greens are a classic in Nicoise salad.
- Lettuce: Tear Boston, Bibb or butter lettuce leaves into small pieces.
- egg: Boil two large eggs and cut them into quarters. Follow the air fryer or Instant Pot hard-boiled egg instructions for a quick and easy method.
- Brine Ingredients: Lightly pickled and salty jarred artichoke hearts and Kalamata olives provide a nice contrast to the fresh vegetables.
How to make Nicoise Salad
- To season salmon: Combine onion powder, mustard, salt, and pepper in a small bowl and sprinkle a tablespoon over each salmon fillet.
- grill fish For 15-20 minutes. Once cooled, divide into large pieces and set aside.
- Salad Nicoise Dressing: Stir white wine vinegar and olive oil into remaining mustard mixture.
- Vegetable dishes: Meanwhile, boil the potatoes in a pot of salted water until soft. Add the green beans during the last 5 minutes of boiling. Rinse in cold water, drain, and cut the potatoes in half.
- Assemble the salad: Put the lettuce in a shallow bowl or large plate and top the greens with the salmon, potatoes, beans, eggs, olives and artichokes. Drizzle with reserved mustard vinaigrette.
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- salmon: Replace fresh salmon with canned salmon or tuna.
- Vegetarian Nicoise Salad: Skip the salmon.
- Lettuce: Butter, bibb, and Boston lettuce are neutral flavors, but if you're looking for something different, the peppery flavor of arugula goes well with this salad.
- kidney bean: Use kidney beans or long, thin green beans for this classic French salad.
- Potatoes: Swap the mini gold potatoes for red potatoes. If you can't find small potatoes, cut larger Yukon gold or red potatoes into bite-size pieces.
- vegetable: Add tomatoes or green peppers.
- Egg allergy? Do not use it.
- Don't like olives? Substitute with capers.
- Herb: Add fresh thyme, fresh basil, and fresh parsley or chives.
- mountain: Replace white wine vinegar with red wine vinegar or lemon juice.
- mustard: If you don't have whole grain mustard, creamy Dijon mustard will also work, but start with 1 tablespoon.
What to Serve with Nicoise Salad
Nicoise salad is rich in protein, so it can fill your stomach on its own. Serve with a slice of delicious bread and a glass of your favorite white or rosé wine.
If you're serving for a dinner party, keep the theme by making French appetizers like a Crudité Platter or Asparagus and Caramelized Onion Tartlets.
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- Leftover Nicoise Salad: Salads are best eaten the same day, but if you have leftover salad with dressing, it can be stored for up to a day.
- Meal Preparation: To make your salad last longer, you can also store the lettuce, dressing, and remaining salad ingredients in three separate containers. Then mix everything together and drizzle with dressing just before serving. Salmon can be stored for 3 days, while green beans, potatoes and eggs can be stored for 4 days.
Nicoise FAQs
Nicoise salad originated in Nice, France, where the name “Nicoise” comes from. It is a salad that is traditionally made up of canned tuna, but many variations of the classic dish exist.
This healthy Salmon Nicoise Salad contains protein from eggs and salmon (including omega-3s!) and plenty of vitamins, minerals, and fiber from all vegetables. If you don't usually like salad for dinner, this filling salad might change your mind! One serving contains 34.5 grams of protein but only 494 calories.
More Salmon Recipes You'll Love
I have tons of salmon recipes in my collection. Here are a few things you can enjoy:
Produce: 2 Servings
Serving Size: 4 cup
Preheat oven to 325F.
In a small bowl, combine onion powder, whole grain mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread 1 tablespoon of the mixture over each salmon fillet, reserving the rest. Bake the salmon for 15-20 minutes, then let cool and tear into large pieces. reserve.
Combine remaining mustard mixture with white wine vinegar and olive oil. reserve.
While the salmon is cooking, prepare the vegetables. Boil the potatoes in salted water for 20 to 25 minutes until tender. Add the green beans during the last 5 minutes of boiling. Drain and rinse in cold water. Separate the potatoes and green beans. Halve the potatoes. cool.
To make the salad: Add lettuce to a shallow serving bowl or plate. Working in batches of the same ingredients, top the lettuce. Sliced salmon, potatoes, green beans, hard-boiled eggs, Kalamata olives, and artichoke hearts. Drizzle with reserved mustard vinaigrette.
Last step:
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Most any lettuce will work. I prefer bibb for a neutral pairing and arugula for a peppery pairing.
clothing material: 4 cup, calorie: 494 calorie, carbohydrate: 36 g, protein: 34.5 g, province: 23 g, Saturated Fat: 3.5 g, cholesterol: 249 mg, salt: 1330 mg, fiber: 9 g, sugar: 6 g
