Jump to Recipe Whole 30
A delicious variation on the classic tuna Niçoise salad, this version includes tender salmon, crispy tender green beans, hearty potatoes and a delicious dressing that takes the salad to the next level. Paleo with a Whole30 option, this salad is sure to become a new favorite.
I was craving a Niçoise salad recently and had to go ahead and make this version, with salmon, which I prefer over tuna.
I LOVED it! The salmon is baked with the skin on to retain moisture, the eggs are soft-cooked to perfection, and the dressing is next level delicious!
It’s not the quickest salad, since you’re boiling eggs, potatoes, green beans, and baking the salmon.
But take my word that any time invested in creating this salad is WELL worth it! I’m sure it will become a fast favorite.
Let’s get into the details 🙂
What You Need to Make this Salmon Niçoise Salad
There are several components of this salad, including the ingredients to make a from-scratch dressing.
It’s not as complicated as it might look at first glance though!
Here’s everything you’ll need to prepare this salad:
Salad:
small red potatoesSea salt and freshly ground black pepperfresh green beanseggsolive oilcaperssalmon fillet, skin on
Dressing:
anchovy filletsdijon mustardraw honey (optional, omit for Whole30)lemon shallotspring mix pitted olives (kalamate or Nicoise)
How to Make this Niçoise Salad
First, you’ll boil the potatoes for about 10-15 minutes to soften. Using a slotted spoon, transfer the potatoes to a plate.
Then, you’ll cook the green beans in the same water until crisp-tender, then transfer them to a bowl of ice water.
You can also use the same water, or fresh water to boil the eggs. I like 6-7 minutes for “jammy” eggs. Using a slotted spoon, transfer the eggs to a bowl of ice water and chill until cold.
Meanwhile, in a small skillet fry the capers in oil for about 3 minutes. You’ll use the oil from frying the capers for the salmon.
Preheat your oven to 400°F. Place the salmon on a large baking sheet, rub all over with the reserved oil then season well with sea salt and freshly ground black pepper.
Bake in the preheated oven for 10-13 minutes or until it flakes with a fork.
Meanwhile you’ll make the dressing. You can make this dressing by hand in a bowl, or use an immersion blender with a tall cup. Without the blender, it won’t be as smooth.
If using a bowl, mash the anchovies well with mustard and honey to form a paste, then whisk in the lemon juice, shallots, and remaining olive oil. Season the dressing with salt and pepper to taste.
If using a blender, place all ingredients, except for salt and pepper, in a tall cup and blend with an immersion blender until mostly smooth, then season with salt and pepper to taste.
How to Arrange the Salad
Cut the cooled potatoes in half and peel the eggs and cut each one in half.
Arrange the greens on a large salad platter or serving bowl and top with green beans, potatoes and eggs, then sprinkle lightly with sea salt and drizzle with some of the dressing.
Add the olives, then use a fork to flake the salmon and arrange on the salad, then top with the remaining dressing and the capers. This salad is best served right away.
I hope you’re ready for a delicious, fresh, healthy salad that’s sure to impress your family and any guests!
Grab your ingredients and let’s start prepping – I hope you enjoy!
Salmon Niçoise Salad {Paleo, Whole30}
Salmon Nicoise Salad {Paleo, Whole30}
A delicious variation on the classic tuna Niçoise salad, this version has tender salmon, crispy tender green beans, hearty potatoes and a delicious dressing that takes the salad to the next level. Paleo with a Whole30 option, this salad is sure to become a new favorite. Prep Time: 15 minutesCook Time: 40 minutesCourse:Dinner, LunchCuisine:Paleo, Whole30Keyword:dinner, green beans, lunch, nicoise, paleo, salad, salmonServings: 6 servings
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Ingredients
1/2lbsmall red potatoesSea salt5ozfresh green beanstrimmed6large eggsat room temperature6Tablespoonsolive oildivided4oz capersdrained1lbsalmon filletskin onSea salt and freshly ground black pepper4anchovy fillets1tablespoondijon mustard1teaspoonraw honeyoptionalJuice of one lemon1/2shallotminced4-6cupsspring mix1/2cuppitted oliveskalamata or Nicoise
Instructions
Place the potatoes in a medium saucepan and add cold water to cover by at least 1”. Bring to a boil, season with salt, and cook until just fork-tender, about 10-15 minutes. Using a slotted spoon, transfer the potatoes to a plate.Return the same water to a boil and cook the green beans in it until crisp-tender, just 1-2 minutes, then transfer them to a bowl of ice water. Once chilled, transfer to paper towels and pat dry, then set aside.Return water in the pot (or use new water if needed) to a boil and carefully use the spoon to drop the eggs in, then for 6-7 minutes for “jammy” eggs. Using the slotted spoon, transfer the eggs to a bowl of ice water and chill until cold.Meanwhile, in a small saucepan over medium-high, heat a tablespoon of the oil, then fry the capers, stirring occasionally, until they burst, about 3 minutes. Transfer the capers to paper towels to drain and let the oil cool to use for the salmon.Preheat your oven to 400°F. place the salmon on a large baking sheet, rub all over with the reserved oil then season well with sea salt and freshly ground black pepper. Bake in the preheated oven for 10-12 minutes or until it flakes with a fork.Meanwhile, while the salmon cooks, make the dressing. You can make this dressing by hand in a bowl, or use an immersion blender with a tall cup. Without the blender, it won’t be as smooth.If using a bowl, mash the anchovies well with mustard and honey to form a paste, then whisk in the lemon juice, shallots, and remaining olive oil. Season the dressing with salt and pepper to taste. If using a blender, place all ingredients, except for salt and pepper, in a tall cup and blend with an immersion blender until mostly smooth, then season with salt and pepper to taste.
Cut the potatoes in half, peel the eggs and cut each one in half. Arrange the greens on a large salad platter or serving bowl and top with green beans, potatoes and eggs, then sprinkle lightly with sea salt and drizzle with some of the dressing. Add the olives, then use a fork to flake the salmon (discarding the skin) and arrange on the salad, then top with the remaining dressing and the capers. Serve right away and enjoy!
Nutrition
Calories: 363kcalCarbohydrates: 12gProtein: 23gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 207mgSodium: 841mgPotassium: 733mgFiber: 2gSugar: 3gVitamin A: 810IUVitamin C: 13mgCalcium: 70mgIron: 3mg
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