I used salmon in place of tuna in this variation of the classic French Niçoise salad! This composed salad contains olives, artichokes, potatoes, green beans, and a whole-grain mustard vinaigrette.
Nicoise Salad
This easy Salmon Nicoise Salad is a delightful twist on the traditional Niçoise salad, which usually includes tuna. This salmon version offers a rich, omega-3-packed alternative with a different texture and flavor profile. I love how the salad combines cooked, chilled, and raw elements for a refreshing yet hearty meal that’s beautiful enough for entertaining. For more healthy salmon salad recipes, don’t miss my 5-Ingredient Salmon Salad, Salmon Caesar Salad, or Arugula Salmon Salad.
Why I Love This Salad
The first time I had this French salad, I was in Arles, France, and I loved it so much that I was hooked. Since I typically eat salmon a few times a week, I made this with salmon instead. Portions for this are so HUGE, I had plenty of leftovers.
- Healthy: Salmon is a great omega-3 rich, high-protein option.
- Anti-Inflammatory: This recipe is anti-inflammatory because it features ingredients like fish, olives, artichokes, green beans and olive oil, which are rich in omega-3 fatty acids, antioxidants, and healthy fats, all known for their ability to reduce inflammation in the body.
- Great for many dietary restrictions: Mediterranean Diet friendly, Anti-inflammatory, High-Fiber, Gluten-free and Dairy-free.
If you make this, I would love to see it! Tag me in your photos on Instagram or Facebook!
Ingredients
Here is everything you’ll need to make this Nicoise salad recipe. (Find the complete recipe with measurements in the recipe card below.)
- Salmon: Buy fresh or frozen boneless, skinless salmon filets. If frozen, thaw them in the refrigerator the night before or in a bowl of cold water for 30 minutes.
- Seasoning: Season the salmon and salad dressing with onion powder, kosher salt, and black pepper.
- Whole-Grain Mustard adds a robust, tangy element to this niçoise salad recipe, enhancing the salmon and vinaigrette.
- White Wine Vinegar provides a bright, sharp acidity to the niçoise salad dressing.
- Extra Virgin Olive Oil: It’s smooth texture balances the vinegar’s tanginess.
- Vegetables: Mini yellow potatoes and green are classics in niçoise salads.
- Lettuce: Tear Boston, Bibb, or butter lettuce leaves into small pieces.
- Eggs: Hard boil two large eggs and quarter them. Follow these Air Fryer or Instant Pot Hard Boiled Egg instructions for a quick and easy method.
- Briny Ingredients: The slightly pickled, salty flavors of jarred marinated artichoke hearts and kalamata olives contrast nicely with the fresh vegetables.
How to Make a Nicoise Salad
- Season the Salmon: Combine onion powder, mustard, salt, and pepper in a small bowl and spread a tablespoon onto each salmon filet.
- Bake the fish for 15 to 20 minutes. Once cool, flake it into large pieces and set aside.
- Salad Niçoise Dressing: Stir in the white wine vinegar and olive oil to the remaining mustard mixture.
- Cook the Veggies: Meanwhile, boil the potatoes in a pot of salted water until tender. During the last 5 minutes of boiling, add the green beans. Drain and rinse under cold water, and then halve the potatoes.
- Assemble the Salad: Add the lettuce to a shallow serving bowl or large platter, and top the greens with the salmon, potatoes, green beans, eggs, olives, and artichokes. Drizzle with the reserved mustard vinaigrette.
Variations
- Salmon: Replace fresh salmon with canned salmon or tuna.
- Vegetarian Niçoise Salad: Omit the salmon.
- Lettuce: Butter, Bibb, and Boston lettuce have a neutral taste, but if you want to switch things up, arugula’s peppery flavor nicely complements this salad.
- Green Beans: Use haricot verts, longer, thinner green beans, for this classic French salad.
- Potatoes: Swap mini gold potatoes with red ones. If you can’t find small ones, cut larger Yukon Gold or red potatoes into bite-sized pieces.
- Veggies: Add tomatoes or bell peppers.
- Egg allergy? Don’t use them.
- Don’t like olives? Substitute capers.
- Herbs: Add fresh thyme, fresh basil, fresh parsley or chives.
- Acid: Swap white wine vinegar for red wine vinegar or lemon juice.
- Mustard: If you don’t have whole-grain mustard, creamy Dijon mustard will also work, but start with 1 tablespoon.
What to Serve with Nicoise Salad
Since niçoise salads are packed with protein, they can definitely be served by themselves for a filling meal. Pair it with a good piece of bread and a glass of your favorite white wine or rosé.
If you’re serving it for a dinner party, make some French appetizers, like a Crudité Platter or these Asparagus and Caramelized Onion Tartlets, to stay on theme.
Storage
- Leftover Niçoise Salad: The salad is best eaten the same day, but if you have leftover salad with the dressing on, it will last for 1 day.
- Meal Prep: To make the salad last longer, you can also store the lettuce, dressing, and the remaining salad components in 3 individual containers. Then mix everything together and drizzle with the dressing right before eating. The salmon will keep for 3 days, and the green beans, potatoes, and eggs for 4 days.
Nicoise FAQs
Niçoise salad originated in the city of Nice, France, which is where the name “niçoise” comes from. It’s a composed salad that traditionally consists of canned tuna, but many variations of the classic dish exist.
This healthy salmon Niçoise salad contains protein from the eggs and salmon (plus omega-3s!) and lots of vitamins, minerals, and fiber from all the veggies. If you don’t usually like salad for dinner, this filling salad may change your mind! One serving has 34.5 grams of protein but only 494 calories.
More Salmon Recipes You’ll Love
I have tons of salmon recipes in my collections. Here’s a few you may enjoy:
Nicoise Salad
Ingredients
Instructions
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Preheat oven to 325F.
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In a small bowl combine onion powder, whole grain mustard, 1/2 teaspoon salt and 1/4 teaspoon black pepper; spread 1 tablespoon of the mixture onto each salmon filet & reserve the remaining. Bake salmon for 15 to 20 minutes, cool & flake into large pieces. Reserve.
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Mix the remaining mustard mixture with white wine vinegar and olive oil. Reserve.
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While salmon cooks, prepare veggies: Boil potatoes in salted water until tender, 20-25 minutes. In the last 5 minutes of boiling, add green beans. Drain and rinse under cold water. Separate potatoes & green beans. Halve potatoes. Cool.
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Build the salad: Add lettuce to a shallow serving bowl or platter. Working in bunches of the same ingredients top the lettuce with components; flaked salmon, potatoes, green beans, hard boiled eggs, kalamata olives & artichoke hearts. Drizzle with reserved mustard vinaigrette.
Last Step:
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