Salmon Nicoise Salad

Salmon Nicoise Salad in a white bowl

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Sauteed salmon filets on a bed of butter lettuce with baby potatoes, green beans, hard-boiled eggs, tomatoes, cucumbers and kalamata olives with a light lemon dressing.



Lemon Dressing:

  • Zest and juice of 2 medium lemons
  • 1 tablespoon Dijon mustard
  • ½ tablespoon honey
  • ⅓ cup olive oil
  • ½ teaspoon coarse salt
  • ¼ teaspoon ground black pepper 

Niçoise Salad:

  • ½ pound baby Yukon or red potatoes, halved
  • 1-pound green beans, trimmed
  • 6 cups butter lettuce
  • 6 hard-boiled or soft-boiled eggs, halved
  • 4 mini cucumbers or 1 medium English cucumber, sliced
  • 1-pint cherry or grape tomatoes, halved
  • ½ cup Greek or kalamata olives


  • 1 tablespoon olive oil
  • 1-pound fresh salmon, skin removed
  • ½ teaspoon coarse salt
  • ¼ teaspoon ground black pepper


  1. Bring a large pot of salted water to a boil.
  2. In a small bowl, whisk together the lemon zest and juice, Dijon mustard, honey, olive oil, salt and black pepper. Taste and adjust seasoning, if necessary. Refrigerate until ready to use.
  3. Add the potatoes to the boiling water and cook 5 minutes. Add the green beans and cook the potatoes and beans another 3-4 minutes. Transfer to a large bowl of ice water. Use a slotted spoon to transfer the potatoes and green beans to a paper towel-lined plate to dry.
  4. Arrange salad bowls with butter lettuce, potatoes, green beans, eggs, cucumbers, tomatoes and olives. Set aside.
  5. Heat the olive oil in a large nonstick skillet or cast-iron pan to medium heat. Season the salmon with salt and black pepper. Once the pan is hot, add the salmon and cook 2-3 minutes per side or until it just starts to flake when gently pressed with the back of a fork. Let slightly cool, then transfer salmon pieces to the salad bowls.
  6. Drizzle lemon dressing on each salad and serve immediately.


Meal Prep Tip: The salad and dressing can be prepped in advance and stored separately in airtight containers in the refrigerator. Drizzle with dressing just before serving.