Salmon Niçoise Salad

This post is sponsored by Sprouts Farmers Market. As always, all opinions and recipes are my own. 

A twist on the French classic, Salmon Niçoise Salad makes a perfect summertime dinner! Fresh sockeye salmon serves as the centerpiece of this entree salad in place of traditional tuna. Romaine lettuce, steamed green beans, baby potatoes and red onion are tossed together to create the rest of the salad, then topped with a tangy olive oil-Dijon vinaigrette. Flavorful for lunch or dinner, this Salmon Niçoise Salad sings of summertime flavors.

When I was pregnant, we went to the theater one Sunday afternoon with some of Winston’s colleagues to see an interpretation of Les Misérables.

It was bizarre and old fashioned and modernized at the same time, and that coupled with the girl sitting next to me who informed me she’d seen Les Misérables countless times meant I wished I could sip on a beer. Or champagne. Or something.

When all was said and done, my husband and I walked around our house singing the songs from the soundtrack for days. Because we adore the music of Les Misérables.

And up until a week ago, I assumed Les Misérables was about the French Revolution. Since, you know, Bastille Day is on Friday.

Spoiler alert: It’s not. (And you can read alllllll about that here.)

And I’m clearly not a history buff.

But! With Bastille Day coming up on the 14^th, it feels good to share a French inspired recipe with y’all.

And we have my friends at Sprouts Farmers Market to thank since they a Bastille Day food challenge.

After all, who doesn’t enjoy French food and culture? (I’ve learned quite a bit since I signed on for this challenge, as evidenced above, haha.)

While I was kicking around ideas for this, I reached out to my pal, Valorie, who is currently studying and living in Paris.

She gave me some fabulous suggestions of some of her favorite things… and I immediately wanted to eat all of them.

However, as I continued brainstorming, I remembered a little salad my mother-in-law and I made while she was here last month.

And on a lark, I realized that was what I should make for the Bastille Day challenge.

It’s a take on the traditional Niçoise Salad. That salad, made famous in Nice, is made using tuna and various field fresh vegetables and topped with olive oil.

Since we love salmon in this house, I decided we’d change the protein up. We also added some different toppings, leaving off the traditional tomatoes and anchovies, though you could certainly add those if you feel compelled, and made a Dijon-olive oil dressing.

I picked up the fresh sockeye salmon from the fish counter at Sprouts.

While there, I also grabbed fresh green beans, baby potatoes, romaine, eggs, Dijon mustard and more before heading home to create this dish.

This Salmon Niçoise Salad makes a filling lunch or dinner.

It’s soooooo summery.

And the elements of the salad can be prepared in advance so you just have to throw them all together when it’s time to eat.

Now THIS is the kind of salad we ALL can love, right?

Salmon Niçoise Salad Essentials

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• Sheet pan.
• Mason jar.
• Saucepan.

Who’s ready to make a big ‘ol bowl of this goodness for themselves?

Scroll on down to learn how to make it.

Looking for some other summer salads? You can’t go wrong with this Whole30 Steak Salad, this Cajun Cobb Salad or the Chicken, Strawberry and Apple Summer Salad.

Looking for more salmon goodness? My Oven Poached Salmon Caesar Salad is BOSS. So is my Lemon Salmon Pasta recipe.

Want to make a Salmon Niçoise Salad for you and yours? Scroll on down to learn how to do it…

Salmon Niçoise Salad

Erin Parker, The Speckled Palate

A twist on the French classic, Salmon Niçoise Salad makes a perfect summertime dinner! Fresh sockeye salmon serves as the centerpiece of this entree salad in place of traditional tuna. Romaine lettuce, steamed green beans, baby potatoes and red onion are tossed together to create the rest of the salad, then topped with a tangy olive oil-Dijon vinaigrette. Flavorful for lunch or dinner, this Salmon Niçoise Salad sings of summertime flavors.

5 from 5 votes

Cook ModePrevent your screen from going dark

Servings 4 servings

Calories 483 kcal

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Ingredients

  

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Salad

• 1 lb. wild sockeye salmon skin on, deboned
• Kosher salt and pepper to taste
• 4 cups romaine lettuce chopped
• 2 cups fresh green beans trimmed
• 4 Sprouts Organic Cage Free Eggs
• 8 Sprouts Baby Medley Potatoes
• ½ red onion diced (about ¾ cup)

Dressing

• 4 tablespoons extra virgin olive oil
• 3 tablespoons red wine vinegar
• 2 tablespoons Sprouts Deli Dijon Mustard
• 1 tablespoon honey
• 1 ½ tablespoons freshly squeezed lemon juice freshly squeezed
• Kosher salt and pepper to taste

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Instructions

 

Make the Dressing

• In a mason jar, measure out the olive oil, red wine vinegar, dijon mustard, honey and lemon juice.
• Season with salt and pepper, then cap and shake vigorously until combined.
• Set aside for later.

Make the Salad

• Preheat the oven to 375°F. Spray a baking sheet with nonstick baking spray.
• Place the salmon skin down onto the prepared baking sheet. Season liberally with salt and pepper.
• Bake the salmon for 15-25 minutes, or until the fish has cooked through. (This step will vary based on the thickness of the fish. Ours was nearly 1” thick, so it took a little longer.)
• While the salmon bakes, steam the green beans on the stovetop or in the microwave. Set aside for later.
• Steam the baby potatoes on the stovetop or in the microwave. Set aside for later.
• Cover the eggs with 1” water in a saucepan. Place on the stovetop over high heat and bring to a boil. When the water reaches a boil, cover and remove from the heat. Let stand for 8-10 minutes, then drain and cool the eggs in ice before peeling.
• When the ingredients have all cooked and have cooled slightly, arrange the salad.
• In a large bowl, measure out the romaine, then top with the green beans, hardboiled eggs, potatoes and red onion.
• Drizzle the dressing over the salad, then add the flaked (or whole pieces) of salmon.
• Serve immediately, and enjoy!

Notes

The salmon, eggs, green beans and potatoes can all be cooked well in advance and stored in airtight containers in the refrigerator. When you want to eat, simply warm up the salmon, green beans and potatoes, then serve with the rest of the ingredients.

Nutrition

Serving: 1saladCalories: 483kcalCarbohydrates: 22gProtein: 33gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 23gCholesterol: 118mgSodium: 289mgFiber: 5gSugar: 8g

Keyword dinner salad, french-inspired recipe, lunch salad, salad recipe, salmon

Course Entrees

Cuisine American

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