Salmon Nicoise Salad Recipe

Name: Salmon Nicoise Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound small red-skinned potatoes (about 10); 8 ounces green beans, trimmed; 1/4 cup plain nonfat Greek yogurt; 2 tablespoons red wine vinegar; 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 1 romaine lettuce heart, chopped; 1/2 small red onion, thinly sliced; 1 15 -ounce can skinless, boneless wild Alaskan pink salmon; 1/4 cup pitted kalamata olives, halved; 1 cup quartered cherry tomatoes; 1 15 -ounce can no-salt-added white beans, drained and rinsed

Servings: persons

1 pound small red-skinned potatoes (about 10)
8 ounces green beans, trimmed
1/4 cup plain nonfat Greek yogurt
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 romaine lettuce heart, chopped
1/2 small red onion, thinly sliced
1 15 -ounce can skinless, boneless wild Alaskan pink salmon
1/4 cup pitted kalamata olives, halved
1 cup quartered cherry tomatoes
1 15 -ounce can no-salt-added white beans, drained and rinsed

1
Put the potatoes in a saucepan and cover with cold water.
2
Bring to a boil and cook until tender, about 20 minutes.
3
Drain and let cool, then thinly slice.
4
Meanwhile, put the green beans in a microwave-safe bowl and add a splash of water.
5
Cover with plastic wrap and microwave until tender, 6 to 8 minutes.
6
Drain and pat dry; set aside.
7
Make the dressing: Whisk the yogurt, vinegar and olive oil in a medium bowl; season with 1/4 teaspoon salt and a few grinds of pepper.
8
Toss the romaine with 1 tablespoon of the dressing in a large bowl.
9
Divide the romaine among bowls.
10
Arrange the red onion, green beans, salmon, olives, potatoes, tomatoes and white beans on top.
11
Drizzle with the remaining dressing.
12
Season with salt and pepper.
13
Photograph by Charles Masters

291

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound small red-skinned potatoes (about 10), 8 ounces green beans, trimmed, 1/4 cup plain nonfat Greek yogurt, 2 tablespoons red wine vinegar, and more.

Yes, Salmon Nicoise Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Salmon Nicoise Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions