Salmon Nicoise Salad with Lemon Vinaigrette is a vibrant, elegant, and protein-rich dish inspired by the classic French Nicoise salad. Traditionally made with tuna, this version swaps in tender, flaky salmon for a richer flavor and a heart-healthy dose of omega-3s. With crisp vegetables, creamy potatoes, bright herbs, and a zesty homemade vinaigrette, this salad feels fresh, colorful, and wonderfully satisfying.

Perfect for lunch, dinner, or entertaining, this recipe blends simplicity with sophistication, balancing warm components with cool, crisp textures. Whether served as a light main course or a refreshing weekend meal, it offers both nourishment and beautiful presentation.

Why I Love This Recipe

I love this recipe because it combines elegance with everyday practicality. Salmon pairs beautifully with the traditional Nicoise elements—eggs, green beans, olives, and potatoes—creating layers of flavor, color, and wholesome nutrition. Each bite feels thoughtfully composed, yet the recipe remains incredibly simple to prepare.

The lemon vinaigrette ties everything together with brightness and acidity, enhancing the salmon’s richness and the vegetables’ natural freshness. This salad feels special enough for guests but easy enough for a weekday meal, making it one of my favorite healthy and beautiful dishes.

Why This Is a Must-Try Dish

This recipe is a must-try because it offers:

• A balanced meal with protein, healthy fats, and fresh vegetables
• A sophisticated flavor profile with minimal cooking
• A perfectly satisfying meal that’s light yet filling
• Versatility—you can serve it warm, chilled, or at room temperature
• A restaurant-quality dish that’s quick and easy to prepare

If you’re looking for a nutritious salad that’s flavorful, eye-catching, and impressive, this Salmon Nicoise Salad is a guaranteed winner.

Preparation Time, Cooking Time, Servings, Calories, Course, Cuisine

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Servings: 4
Calories: Approximately 450–500 calories per serving
Course: Main Course, Salad
Cuisine: French

Ingredients

For the Salad

• 4 salmon fillets (4–6 oz each)
• 8 oz green beans, trimmed
• 4 large eggs
• 1 lb baby potatoes, halved
• 1 cup cherry tomatoes, halved
• ½ cup Kalamata or Nicoise olives
• 1 small red onion, thinly sliced
• Salt and black pepper, to taste
• 1 tablespoon olive oil (for cooking salmon)

For the Lemon Vinaigrette

• ¼ cup olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1 garlic clove, minced
• Salt and pepper to taste

Cooking Directions

1. Cook the potatoes, eggs, and green beans.
2. Sear or bake the salmon until tender and flaky.
3. Assemble the salad components on a platter.
4. Whisk together the vinaigrette ingredients.
5. Drizzle with vinaigrette and serve.

Step-by-Step Preparation Method

1. Place potatoes in a pot of salted water and boil for 10–12 minutes until fork-tender. Drain and set aside.
2. In a separate pot, boil the eggs for 8–10 minutes, then transfer to ice water. Peel and halve.
3. Steam or boil green beans for 3–4 minutes until crisp-tender. Rinse under cold water.
4. Season salmon fillets with salt and pepper. Heat oil in a skillet over medium heat and cook salmon for 4–5 minutes per side, or bake at 400°F (200°C) for 10–12 minutes.
5. In a bowl, whisk lemon juice, olive oil, Dijon mustard, honey, garlic, salt, and pepper to create the vinaigrette.
6. Arrange potatoes, green beans, tomatoes, onion, olives, and eggs on a large platter.
7. Add the cooked salmon on top, flaked or whole.
8. Drizzle with vinaigrette just before serving.

How to Serve This Recipe

Serve the salad on a large platter for a beautiful, rustic presentation. It can be enjoyed warm, room temperature, or chilled. Pair with:

• Crusty French bread
• Sparkling water or chilled white wine
• A light soup for a fuller meal

This dish works wonderfully for lunch, dinner, or elegant gatherings.

Recipe Tips

• Use high-quality olives for authentic flavor.
• Do not overcook green beans—keeping them crisp adds texture.
• Let salmon rest for a few minutes after cooking for perfect flakiness.
• Refrigerate vinaigrette for at least 10 minutes to deepen flavors.
• Add a sprinkle of fresh herbs like parsley or dill for extra brightness.

Variations

Grilled Salmon Nicoise
Use grilled salmon fillets for a smoky, summery twist.

Tuna Nicoise
Replace salmon with seared or canned tuna to return to classic flavors.

Vegetarian Nicoise
Swap salmon for roasted chickpeas or marinated tofu.

Mediterranean Twist
Add capers, roasted peppers, or artichoke hearts for extra color and brine.

Herb Vinaigrette
Add basil, tarragon, or thyme to the dressing for a fragrant upgrade.

Freezing and Storage Time

• This salad is best fresh and should not be frozen.
• Store leftovers in airtight containers for up to 2 days (keep salmon separate for best texture).
• Store vinaigrette for up to 1 week in the refrigerator.

Special Equipment Needed

• Large pot for boiling potatoes and eggs
• Skillet or baking sheet for cooking salmon
• Mixing bowl for vinaigrette
• Salad platter for serving

FAQ

Can I use canned salmon?
Yes, but fresh cooked salmon offers better texture and richness.

Can I meal-prep this salad?
Yes—store components separately and assemble before eating.

Can I use frozen salmon?
Absolutely. Thaw fully before cooking.

Can I use different greens?
Yes, you may add mixed greens or romaine for extra volume.

Is the vinaigrette customizable?
Yes—add herbs, shallots, or more lemon for stronger flavor.

Conclusion

Salmon Nicoise Salad with Lemon Vinaigrette is a refreshing, nourishing, and beautifully balanced dish that elevates everyday ingredients into a restaurant-worthy meal. Its harmony of textures, vibrant colors, and bright citrus dressing makes it both satisfying and elegant. Whether you’re looking for a nutritious lunch, a light dinner, or a dish that impresses guests, this recipe brings freshness, flavor, and French-inspired charm to the table. Enjoy it any time you want a wholesome meal that feels both indulgent and healthy.