Description
Experience the vibrant flavors of the Best Salmon Niçoise, a stunning salad that brings the essence of the French Riviera to your table. Featuring perfectly seared salmon, crisp green beans, creamy baby potatoes, and sweet cherry tomatoes, all drizzled with a zesty Dijon vinaigrette, this dish is both visually appealing and delicious. Ideal for gatherings or a cozy dinner at home, this recipe guarantees a delightful culinary experience.
Ingredients
Scale
- 2 skin-on salmon fillets (6 oz each)
- 1 cup green beans, trimmed
- 1 cup baby potatoes
- 1 cup cherry tomatoes, halved
- ½ cup Kalamata olives
- 2 hard-boiled eggs, quartered
- 2 tbsp fresh basil, chopped
- 2 tbsp fresh parsley, chopped
- 2 tsp Dijon mustard
- 3 tbsp extra virgin olive oil
- Juice of 1 lemon (about 2 tbsp)
Instructions
- Prepare Potatoes: Boil baby potatoes in salted water for 15-20 minutes until fork-tender. Drain and slice in halves.
- Blanch Green Beans: In boiling water, cook green beans for 3-4 minutes until bright green. Transfer to an ice bath to stop cooking.
- Sear Salmon: Heat olive oil in a skillet over medium-high heat. Season salmon with salt and pepper; sear skin-side down for 4-5 minutes until golden brown.
- Boil Eggs: Place eggs in boiling water for 9-12 minutes based on desired yolk firmness. Cool immediately and peel.
- Assemble Salad: On a large plate or bowl, arrange sliced potatoes, green beans, cherry tomatoes, olives, quartered eggs, and salmon. Top with herbs and drizzle with Dijon vinaigrette before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boiling/Searing
- Cuisine: French
Nutrition
- Serving Size: 1 salad (approx. 300g)
- Calories: 480
- Sugar: 3g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 140mg