It’s time to ring in the new year with some lighter meals like our roasted salmon niçoise salad.
We’re especially fond of this French salad, because 2022 is the year we’re getting married… IN FRANCE!
We’re big fans of niçoise salads because they’re packed with veggies to create a really filling, yet healthy, salad.
In summary, a niçoise salad eats like a meal, just like a laarge chicken cesar salad, this Keto Cobb salad, or a southwest chicken salad.
Traditionally niçoise salads usually feature tuna but we reached for salmon for this recipe (it would even be tasty with salmon on the smoker for a smokey twist).
Let’s be real though, vegetables are the star of niçoise salads!
This French salad features lots of veggies, some which are rather untraditional in salads like haricot verts (French green beans) and potatoes, as well as some more common salad veggies like tomatoes.
We reached for NatureSweet Cherubs for this salad because they have a bursting tangy flavor that pairs perfectly with the homemade vinaigrette.
While most of the veggies in this recipe are roasted with the salmon, we kept the Cherub tomatoes fresh.
These perfectly plump tomatoes are grown with care to maximize flavor and freshness.
They’re handpicked at the peak of freshness and shipped within 24 hours of being harvested, so keeping them raw on the salad adds in an extra pop of freshness and an excellent source of essential vitamins and minerals.
Start the new year on a healthy note with this delicious and filling salmon niçoise salad. If you’re looking for a quicker salmon salad for lunch, you might also like this Salmon Salad recipe as well.
Salmon Niçoise Salad Recipe
Cook Time: 15 Minutes
Additional Time: 10 Minutes
Makes 2 entree sized salads
Ingredients:
- 2 salmon filets
- 8 cups of hearty salad greens
- 8-10 NatureSweet Cherubs tomatoes, halved
- 8 fingerling potatoes, halved
- ⅓ pound of haricots verts green beans, trimmed
- ¼ cup of capers, drained and patted dry
- ¼ cup olive oil, divided
- 2 eggs
- 5 nicoise-style olives, pitted and halved
- Juice of 1 lemon
- 1 teaspoon lemon zest (roughly the zest of one lemon)
- 3 teaspoons dijon mustard
- 1 small shallot, minced
- Salt and pepper, to taste
- 2 tablespoons of flat leaf parsley, for garnish
- 6 anchovies, optional
- Preheat your oven to 425 degrees.
- Add the salmon filets, fingerling potatoes that have been cut in half, and trimmed green beans to a baking sheet. Drizzle with 2 tbsp of olive oil and season everything with salt and pepper.
- Roast for 14-15 minutes until the salmon is medium rare, then remove everything from the oven.
- Meanwhile, bring a pan of water to boil and soft boil the eggs, roughly 8 minutes. Then remove and place the eggs in an ice bath.
- Heat up a pan with 2 tbsp of olive oil. Once the oil is hot, add the capers and stir until they are crisp, about 4 minutes, then use a slotted spoon to remove the capers from the oil. Reserve the caper-infused oil for the salad dressing.
- Whisk together dijon mustard, lemon zest, salt, and pepper. Once combined, whisk in the oil from the fried capers and an additional 4 tbsp of oil until emulsified. Then add in the shallots and lemon juice and continue to whisk until well combined.
- Toss the salad greens and Cherub tomatoes with the dressing. Top with the roasted haricot verts, fingerling potatoes, salmon, and the soft-boiled eggs that have been cut in half. Add the olives and fried capers and garnish with the flat leaf parsley.
- Optional: add anchovies on top of the salad.
Salmon Niçoise Salad Recipe
Ingredients
- 2 salmon filets
- 8 cups of hearty salad greens
- 8-10 NatureSweet Cherubs tomatoes, halved
- 8 fingerling potatoes, halved
- ⅓ pound of haricots verts green beans, trimmed
- ¼ cup of capers, drained and patted dry
- ¼ cup olive oil, divided
- 2 eggs
- 5 nicoise-style olives, pitted and halved
- Juice of 1 lemon
- 1 teaspoon lemon zest (roughly the zest of one lemon)
- 3 teaspoons dijon mustard
- 1 small shallot, minced
- Salt and pepper, to taste
- 2 tablespoons of flat leaf parsley, for garnish
- 6 anchovies, optional
Instructions
- Preheat your oven to 425 degrees.
- Add the salmon filets, fingerling potatoes that have been cut in half, and trimmed green beans to a baking sheet. Drizzle with 2 tbsp of olive oil and season everything with salt and pepper.
- Roast for 14-15 minutes until the salmon is medium rare, then remove everything from the oven.
- Meanwhile, bring a pan of water to boil and soft boil the eggs, roughly 8 minutes. Then remove and place the eggs in an ice bath.
- Heat up a pan with 2 tbsp of olive oil. Once the oil is hot, add the capers and stir until they are crisp, about 4 minutes, then use a slotted spoon to remove the capers from the oil. Reserve the caper-infused oil for the salad dressing.
- Whisk together dijon mustard, lemon zest, salt, and pepper. Once combined, whisk in the oil from the fried capers and an additional 4 tbsp of oil until emulsified. Then add in the shallots and lemon juice and continue to whisk until well combined.
- Toss the salad greens and Cherub tomatoes with the dressing. Top with the roasted haricot verts, fingerling potatoes, salmon, and the soft-boiled eggs that have been cut in half. Add the olives and fried capers and garnish with the flat leaf parsley.
- Optional: add anchovies on top of the salad.
This recipe is sponsored by NatureSweet, thanks for supporting the brands that we love.
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