Salmon Niçoise Recipe
This vibrant Salmon Nicoise Salad is a fresh, healthy twist on the classic. The star is pesto-smothered salmon, baked to flaky perfection and served atop crisp greens, tender potatoes, green beans, and all the traditional fixings. After extensive testing, I’ve found this method delivers maximum flavor with minimal fuss, making it a perfect centerpiece for a satisfying lunch or light dinner.
PrintSalmon Niçoise
Ingredients
Scale
- 6 small thin-skinned potatoes, about ¾ lb.
- 4 3 to 4-ounce portions sustainably sourced salmon, skin removed
- 1 teaspoon kosher salt, divided
- 4 tablespoons pesto, divided
- 8 cups clean salad greens, such as spinach, mesclun greens or green leaf lettuce
- 3 hard boiled eggs, peeled and cut into wedges
- 2 cups green beans, trimmed
- ½ cup sliced radishes
- 12 olives
- ½ cup nicoise salad dressing
- Freshly ground pepper
Instructions
- Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil. Lightly coat foil with cooking spray.
- Cover potatoes generously with cold water in a medium saucepan and bring to a boil over high heat. Reduce heat to medium (or to maintain a simmer) and cook until the potatoes are tender when pierced with a fork, 13 to 15 minutes. Drain and let cool on cutting board.
- Meanwhile sprinkle ½ teaspoon salt all over salmon. Place the salmon, skinned side down on the foil, and spread 2 tablespoons pesto over them, dividing evenly. Transfer the baking sheet to the oven and bake until the salmon is just cooked through and flakes apart when tested with a knife, 8 to 12 minutes depending on thickness of the salmon.
- Bring 1 inch of water to a boil in a medium saucepan fitted with a steamer basket. Steam green beans until crisp tender, about 4 minutes. Rinse under cold water and drain
- Cut the potatoes into quarters. Toss with the remaining ½ teaspoon salt and the remaining 2 tablespoons pesto in a medium bowl.
- Divide the greens among 4 large plates. Arrange eggs, radishes, olives, the potatoes, the salmon and the green beans over the greens dividing evenly. Drizzle with dressing and season with pepper.
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