salmon nicoise salad


  • 2 – 6 oz salmon fillets
  • 1 container organic spring mix, pre-washed
  • 4 large eggs
  • 8 baby red potatoes, washed
  • 8 oz fresh French green beans (1/2 package prepared variety sold in many grocers)
  • 1/2 small red onion, finely diced
  • 1 large ripe tomato (such as heirloom) or two medium, cut into 8 wedges
  • 16 nicoise olives, pitted
  • 4 tsp capers
  • dried dill
  • 2 lemons
  • extra virgin olive oil (EVOO)
  • Penzeys Sunny Paris Seasoning or similar dried French spice blend (optional)


Pre-heat broiler on high with rack 6″ from heat element (usually top level).   Spray a broiler pan or baking sheet lined with tinfoil with cooking spray.  Lightly brush each salmon fillet with 1 tsp EVOO.  Season fillets well with salt + pepper (and a little Sunny Paris Seasoning if you have some or another similar dried French spice blend).  Broil for 7 minutes.  Remove from oven, let cool for a few minutes then remove skin underneath with a fish spatula or a fork.  Cut each fillet in half.

In a small pot, cover eggs with cold water and bring to a boil.  Boil for 7 minutes, remove from heat and run under cold water or put in an ice bath to cool.  Once cool enough to handle, peel and cut in half lengthwise.

In a large pot, add potatoes and fill halfway with water.  Bring to a boil and boil potatoes for about 12 minutes.  Add green beans to the boiling potatoes the last 3 minutes of cooking (at 9 minutes).  Remove from heat and drain in a colander and run under cold water.  Using tongs, remove green beans from colander and submerge in an ice bath (large bowl on side filled with water and several ice cubes) to stop cooking process and retain bright green color.    Once beans are cool, drain on paper towels and pat dry.  Place potatoes on a cutting board and cut each in half.

To plate:  place 2 cups of spring mix in a large salad bowl or plate, top with 1 egg (2 halves), 2 potatoes (4 halves), 1/4 of the beans. 1/4 of the onion, 2 tomato wedges, 4 olives and 1 tsp capers.  Squeeze 1/2 lemon on top of each salad and drizzle 1 TBS EVOO on top of each salad.  Sprinkle dried dill on top and serve.

Serves 4

Hands-on time:  30 minutes

Nutrition per serving:  Calories:  402 / Total Fat:  26.3g / Saturated Fat:  3.6g / Cholesterol: 233.8mg / Protein:  28.2g / Total Carbs:  11.9g / Sodium:  690.5g / Dietary Fiber:  3.6g / Sugar:  4.6g

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