Salmon Nicoise Salad

This Salmon Nicoise Salad is an easy, flavorful twist on a classic recipe. Made with roasted vegetables, baked salmon and a simple dressing, it’s perfect for a healthy lunch or dinner!

Hi friends!

Hope you all had a great Easter weekend. Just popping in to share this simple Salmon Nicoise Salad recipe with you guys today. Might be a good way to use of some of those extra hard-boiled eggs you have laying around.

I’m going to be honest and let you know that until last week, I’m not sure I’d even had a nicoise salad. They’re traditionally made with tuna and for some reason that just never sounded all that great to me. But I had some salmon to use up last week and as I was staring at the ingredients in my fridge (and using my 4-step method for dinner on the fly) I realized that I had all the ingredients typically needed for this salad. AND realized that it actually fit right in line with the simple lunch/dinner bowls I’ve been enjoying for the last month or so.

And since you guys know my love of roasted veggies is going strong, with no signs of stopping anytime soon, I decided to put my own spin on the salad….using salmon instead of tuna and roasting the veggies.

A few good things about this Salmon Nicoise Salad:

• It’s easy. Just requires a few sheet pans in the oven- very minimal hands-on time.
• The dressing is super easy, but if you don’t want to make your own, your fav store-bought dressing will do just fine.
• I served mine over a mix of spinach and kale but use whatever greens you’d like.
• You can prep a lot of this ahead of time and just reheat and assemble when needed.
• This is a pretty salad. Serve it when you’re having a couple friends over for dinner. Put everything on a couple pans and let people assemble themselves.
• If salmon isn’t your thing, you could easily sub chicken or tofu.

So here’s how you make it:

Salmon Nicoise Salad

★★★★

4 from 1 reviews

This Salmon Nicoise Salad is an easy, flavorful twist on a classic recipe. Made with roasted vegetables, baked salmon and a simple dressing, it’s perfect for a healthy lunch or dinner!

• Author: Lindsay
• Prep Time: 10 min
• Cook Time: 30 min
• Total Time: 40 minutes
• Yield: serves 4

Ingredients

For the Salad:

• 1 pound salmon -sprinkled with salt, pepper, paprika & lemon juice (optional)
• 4 hard boiled eggs
• 1 pound green beans, ends trimmed
• 1.5 pounds baby yellow or red potatoes, quartered (I use Little Potato Company)
• 1 (10 ounce) package cherry tomatoes
• 3/4 cup sliced red onion
• 8 cups salad greens (I used a mix of baby spinach and kale)

For the dressing:

• 2 Tbsp lemon juice
• 1/4 cup oil (i used avocado oil)
• 1/4 cup white wine vinegar
• 2 Tbsp dijon mustard
• 1 Tbsp maple syrup (or to taste)

Instructions

Drizzle quartered potatoes with a little oil, sprinkle with salt and pepper and place on a baking sheet. 

Place tomatoes on a second baking sheet. 

Place both in the oven and roast at 400 degrees for 10 minutes. 

Add green beans to the baking sheet with the tomatoes, stir the potatoes and return all to the oven for an additional 15 minutes. 

Remove both trays, place salmon on a foil-lined baking sheet and bake for 10-12 minutes or until flakes easily with a fork. If you want your potatoes a little crispier you can leave them in a little longer while the salmon is cooking. 

While salmon is cooking, combine all dressing ingredients in a bowl. Whisk until well mixed. (If you like a lot of dressing, I’d double the dressing recipe). 

Place 2 cups greens in each bowl. Top each with 4 ounces of salmon. Add tomatoes, beans, potatoes, onions and a hard-boiled egg to each bowl. 

Serve with dressing!

Notes

To make this go faster you can roast the veggies ahead of time and just reheat to serve. You could also prep the salmon ahead of time. 

OR, you could pan sear the salmon while the veggies are roasting in the oven!

Easy right??

Enjoy!
–Lindsay–