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Grilled Salmon on a platter with Nicoise Salad
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Salmon Nicoise Salad Recipe

This simple to make Salmon Nicoise Salad is fantastic for a light dinner or lunch. Loaded with fresh veggies and oven roasted salmon.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner, lunch, Salad
Cuisine: French
Servings: 4 servings
Author: Kellie
Cost: $15

Equipment

  • 1 baking sheet

Ingredients

  • 4 Salmon Filets approximately 4 ounces each
  • 1 1/2 cups fresh french green beans
  • 1 cup fresh wax beans
  • 6 cups baby arugula
  • 1 1/2 cups roasted potatoes
  • 1/2 cup assorted olives
  • 1/2 cup thinly sliced radish
  • 1 cup thinly sliced English cucumber
  • 1 cup grape tomatoes
  • 3 hard boiled eggs cut in half
  • 1/4 cup finely minced roasted red pepper
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried thyme
  • 1/2 cup extra virgin olive oil
  • Kosher salt and fresh ground pepper

Instructions

  • Preheat oven to 350 degrees.
  • Drizzle each salmon filet with 1/2 tablespoon olive oil and season with salt and pepper on both sides. Arrange on a baking sheet lined with parchment .Transfer the baking sheet to the oven and bake for 10-15 minutes or until the salmon flakes easily with a fork.
  • Fill a large bowl with ice water and set aside.
  • While the fish is cooking, bring a large pot of salted water to a boil. Add the beans and cook for 1 minute. Immediately remove to the bowl filled with ice water to stop the cooking process. Drain the beans and set aside.
  • Spread the arugula on a large platter or place in a salad bowl. Top with the potatoes, green beans, olives, radish, tomatoes,cucumber and egg. Set aside.
  • In a small bowl, whisk together the roasted red pepper, cider vinegar, garlic, thyme and olive oil. Season with salt and pepper, to taste.
  • Toss the salad with the dressing.
  • Remove the salmon from the parchment pouches and place on top of the salad.
  • Serve immediately.

Notes

Salmon can be roasted up to 24 hours in advance. Store in an airtight container in the refrigerator until ready to use. Heat in the oven or serve at room temperature. 
Salmon can also be grilled for the salad. Simple season as directed and grill over medium heat for 4-5 minutes. Carefully flip the salmon over and grill for an additional 4-5 minutes or until the salmon is easily flaked with a fork.

Nutrition

Serving: 1g | Calories: 383kcal | Carbohydrates: 13g | Protein: 42g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 233mg | Sodium: 527mg | Potassium: 1391mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1715IU | Vitamin C: 34mg | Calcium: 157mg | Iron: 4mg