Mediterranean Salmon Niçoise Salad
A vibrant and nutritious salad combining tender salmon, hearty vegetables, and a zesty dressing, perfect for lunch or dinner.
Ingredients
For the salad
- 2 fillets Salmon fillets (about 6 oz each) Use fresh or frozen fillets
- 1 pound Baby potatoes (Yukon Gold or fingerlings) Cut evenly for cooking
- 8 oz Green beans Trimmed
- 1 cup Cherry tomatoes Halved
- 1/3 cup Kalamata olives Dark olives give robust flavor
- 2 large Hard-boiled eggs Quartered
- 2 tbsp Fresh herbs (parsley and/or basil) Chopped
For the dressing
- 1 tsp Dijon mustard For dressing
- 2 tbsp Fresh lemon juice Enhances flavors
- 3 tbsp Extra virgin olive oil High-quality oil for dressing
- 1 clove Garlic Minced
- To taste Salt and black pepper Season to preference
Instructions
Preparation
- Boil the baby potatoes in salted water for 12-15 minutes until tender. Drain, cool slightly, then slice into halves or quarters.
- Blanch the trimmed green beans in boiling salted water for 3-4 minutes until bright green and tender-crisp. Transfer immediately to an ice bath to stop cooking.
- Hard-boil the eggs by placing them in cold water, bringing to a boil, then covering and removing from heat. Let sit for 10 minutes, then cool in cold water, peel, and quarter.
- Pat the salmon fillets dry and season with salt and pepper. Heat 1 tablespoon of olive oil in a nonstick or cast iron skillet over medium-high heat. Cook the salmon skin-side down for 4-5 minutes until crispy, then flip and cook for 2-3 minutes until just cooked through. Rest and flake into large chunks.
Dressing
- Whisk together minced garlic, Dijon mustard, lemon juice, 2 tablespoons of olive oil, salt, and pepper until emulsified to create the dressing.
Assembly
- In a large bowl, combine the potatoes, green beans, cherry tomatoes, Kalamata olives, and fresh herbs. Toss gently with the dressing. Top with salmon chunks and quartered eggs.
- Drizzle remaining olive oil over the salad and finish with flaky sea salt and black pepper.
Notes
For a more flavorful salmon, marinate it for 30 minutes in olive oil, lemon juice, and herbs before cooking. Use fresh, seasonal vegetables for enhanced taste and nutritional value.