Salmon Nicoise Salad with Lemon Vinaigrette
Enjoy a fresh and elegant meal with Salmon Niçoise Salad with Lemon Vinaigrette featuring perfectly cooked salmon, crisp greens, tender potatoes, green beans, olives, and eggs, all drizzled with a bright, zesty lemon vinaigrette. This wholesome, protein-packed salad is bursting with Mediterranean flavors and makes a perfect light lunch or satisfying dinner.
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
Instructions
- Place potatoes in a pot of salted water and boil for 10–12 minutes until fork-tender. Drain and set aside.
- In a separate pot, boil the eggs for 8–10 minutes, then transfer to ice water. Peel and halve.
- Steam or boil green beans for 3–4 minutes until crisp-tender. Rinse under cold water.
- 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.
- In a bowl, whisk lemon juice, olive oil, Dijon mustard, honey, garlic, salt, and pepper to create the vinaigrette.
- Arrange potatoes, green beans, tomatoes, onion, olives, and eggs on a large platter.
- Add the cooked salmon on top, flaked or whole.
- Drizzle with vinaigrette just before serving.