This French Roasted Salmon Niçoise Salad with Lemon Vinaigrette is an elegant choice for brunch or lunch. Dressed in a simple and tangy vinaigrette, the mixture of salmon, hard boiled eggs, potatoes, olives, and green beans shines brightly.Jump to Recipe
What is Niçoise salad?
Push the greens aside! This authentic French Niçoise salad is made with hard-boiled eggs, anchovies or tuna, and Niçoise olives before being dressed in vinaigrette or olive oil. It’s a hearty and delicious summer salad that is far from your average loaded salad with leafy greens.
Now, THIS is the salad you want to serve for special occasions. Roasted Salmon Niçoise Salad with Lemon Vinaigrette is a classic French recipe consisting of bright, hearty, and elegant flavors. Served on a platter, allow your guests at your next celebration or Sunday brunch to serve themselves!
Made from sheet pan roasted salmon, tender potatoes and green beans, hard boiled eggs, olives, and a bright and zesty vinaigrette, this recipe is far from the average salad. It’s an easily customizable dish as each element is layered on a serving platter. Guests can pick and choose what they like!
Pair this elegant and filling salad with Bacon and Cheddar Biscuits, Pomegranate Tangerine Bellinis, or chilled white wine as part of this crowd-pleasing brunch or lunch option.
Where does the name “Niçoise” come from?
This famous French salad is named after Nice, France where it originated. Niçoise translates to “in the style of Nice”, meaning the word is used to describe any French food made with tomatoes, olives, and anchovies.
Ingredients you’ll need for Roasted Salmon Niçoise Salad
- Salmon – These gorgeous pink skin-on salmon filets are one of the main proteins in this salad. Roasted on one sheet pan and seasoned with oil and salt, the salmon is ready in no time.
- Lemon vinaigrette – This lemon, dijon, and shallot vinaigrette has one special ingredient: anchovy paste! If the anchovies freak you out, feel free to replace them with a splash of apple cider vinegar and additional salt to make up for the missing flavors.
- Baby potatoes and green beans – These tender and fresh salad toppings are cooked in the same pot. Both can be served cold or warm, depending on your preference.
- Hard boiled eggs – A hearty protein and creamy texture to balance the variety of flavors in this salad.
- Endives – Belgian endives are served raw to give the salad a crisp and crunchy element. If you’re not a fan of endives, feel free to use leafy greens, like spinach, romaine, or butter lettuce instead.
- Kalamata olives – For tradition’s sake, feel free to replace kalamata olives with Niçoise olives instead.
- Cherry tomatoes – For a fresh and juicy salad topping.
How to make a Roasted Salmon Niçoise salad
- Roast the salmon: Dry the salmon filets with paper towels before seasoning them with olive oil and salt. Place them skin side down on a baking sheet and bake until cooked through.
- Cook the potatoes and green beans: Boil the baby potatoes in a pot of salted water and cook until fork tender. In the last 2 minutes of cooking, add the green beans. Transfer both to bowls of ice water.
- Hard boil the eggs: Place the eggs in a pot of boiling water and cook for 8 minutes. Afterward, transfer them to a bowl of ice water and peel off the shell once they’re cool to the touch. Cut each egg in half.
- Make the vinaigrette: Add the anchovy paste along with the garlic, shallot, mustard, oil, lemon juice, oregano, and salt in a jar. Seal the lid and shake well.
- Plate each element: Arrange the potatoes, green beans, roasted salmon, halved eggs, endive leaves, olives, and tomatoes on a large platter. Place the vinaigrette on the side. Let each guest assemble their salad just the way they like.
Tips and substitutions
- Salmon is done cooking when it reaches an internal temperature of 125ºF. I recommend using a meat thermometer to measure the temperature in the thickest part of the filet.
- Serving a crowd? Use 2 forks to shred each salmon filet prior to serving so the pieces are easier to scoop.
- If you prefer soft-boiled eggs, boil them for just 6 minutes instead. Or follow this guide to get your boiled eggs to the texture you love.
- Add more salad toppings! Cucumber, capers, heirloom tomatoes, or leafy greens would all be great additions.
Is Niçoise salad served warm or cold?
It depends on the season! I recommend serving the salad warm during fall and winter and chilled during spring and summer.
Feel free to swap the warm roasted salmon for a colder option, like Beet Dill Cured Salmon, lox, or tuna instead.
More salmon recipes to try
- Crab Stuffed Salmon with Fennel Salad
- Baked Salmon with Gremolata
- Smoked Salmon Tacos
- Creamy Garlic Tuscan Salmon
More colorful salad recipes
- Greek Grilled Chicken Souvlaki Salad
- Roasted Cauliflower Salad
- Keto Thai Steak Salad
- Citrus Grilled Shrimp Salad
Did you try my Roasted Salmon Niçoise Salad with Lemon Vinaigrette? Let me know what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.
Roasted Salmon Niçoise Salad with Lemon Vinaigrette
- 1 lb salmon fillets skin-on
- 1 tbsp avocado oil
- 2 tsp kosher salt
- 1 tsp dijon mustard
- ¾ tsp anchovy paste *See NOTES
- ½ cup extra virgin olive oil
- 1 lemon juiced
- 1 clove garlic grated
- ⅛ tsp dried oregano
- salt to taste
- ½ lb baby potatoes boiled
- 3 Belgian endive separated into individual leaves or replace with 4 cups salad greens of choice
- ½ cup kalamata olives or nicoise olives
- 8 oz green beans or haricots verts, stem ends trimmed
- 1 cup cherry tomatoes cut in half
- 4 eggs hard-boiled and halved
- salt to taste on veggies and eggs
- Preheat the oven to 325ºF degrees.
- Line a baking sheet with parchment paper. Dry the salmon with a paper towel. Brush salmon with olive oil and season with salt on each side. Place fillets onto the baking sheet skin side down.
- Bake for 13-15 minutes in the oven or until it registers 125ºF degrees when the thickest part of the fish is inserted with an instant thermometer.
Cook Potatoes, Green Beans, and Eggs
- Place potatoes in a medium pot, cover with cold water to cover by 2". Season with salt, bring to a boil. Add trimmed green beans and cook in the same pot for 2 minutes. Cook potatoes until they are fork-tender, 12–15 minutes.
- Using a slotted spoon, remove the green beans first to a bowl of ice water and chill until cold, about 3 minutes. Remove potatoes once they are cooked to iced water. Transfer both to a paper towel and pat dry.
- In a small pot, bring water to a boil, add eggs and cook for 8 minutes. Using a slotted spoon, transfer the eggs to iced water to cool. Peel and cut in half.
- Add anchovy paste along with grated garlic, mustard, oil, lemon juice, oregano and salt. Shake well with the lid closed.
Assemble the Nicoise Salad
- Arrange he potatoes, green beans, grilled salmon, halved eggs, endive, and tomatoes on a platter and serve alongside the vinaigrette. Let each person assemble their salad.
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