Salmon Niçoise Salad With Black Olive Vinaigrette

Name: Salmon Niçoise Salad With Black Olive Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 pitted Kalamata olives, finely chopped; 1 tablespoon finely chopped shallot; 1 teaspoon finely chopped garlic; 1 teaspoon anchovy paste; 3 tablespoons red-wine vinegar; 1/4 cup extra-virgin olive oil; 2 tablespoons finely chopped basil; 3/4 pound small Yukon Gold or boiling potatoes; 1 (1 1/4-pound) piece salmon fillet (preferably center-cut; about 1 inch thick) with skin; 3/4 pound green beans, trimmed; 1 cup cherry tomatoes, halved; 2 ounces baby arugula (4 cups); 2 hard-boiled eggs, cut into quarters; Handful of small basil leaves; 4 lemon wedges

Servings: persons

10 pitted Kalamata olives, finely chopped
1 tablespoon finely chopped shallot
1 teaspoon finely chopped garlic
1 teaspoon anchovy paste
3 tablespoons red-wine vinegar
1/4 cup extra-virgin olive oil
2 tablespoons finely chopped basil
3/4 pound small Yukon Gold or boiling potatoes
1 (1 1/4-pound) piece salmon fillet (preferably center-cut; about 1 inch thick) with skin
3/4 pound green beans, trimmed
1 cup cherry tomatoes, halved
2 ounces baby arugula (4 cups)
2 hard-boiled eggs, cut into quarters
Handful of small basil leaves
4 lemon wedges

1
Prepare a gas grill for direct-heat cooking over medium heat; see
2
.
3
Whisk together dressing ingredients in a bowl.
4
Cover potatoes with water in a 4-quart pot and season well with salt. Bring to a boil, then reduce heat and simmer, uncovered, until just tender, 15 to 20 minutes.
5
While potatoes cook, season salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Oil grill rack, then grill salmon, covered, turning once, until just cooked through, 8 to 10 minutes total. Cool slightly, then gently break into large flakes. If desired, reserve skin for crumbling over salad.
6
Transfer potatoes with a slotted spoon to a bowl. Add green beans to boiling water and cook, uncovered, until crisp-tender, 4 to 5 minutes. Drain and transfer to an ice bath to stop cooking.
7
Halve potatoes while still warm and toss with 2 tablespoons dressing.
8
Toss green beans, cherry tomatoes, and arugula with enough dressing to coat, then toss with potatoes. Divide among plates with salmon and eggs. Sprinkle with basil (and salmon skin, if using). Serve with lemon wedges and remaining dressing.

393

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 10 pitted Kalamata olives, finely chopped, 1 tablespoon finely chopped shallot, 1 teaspoon finely chopped garlic, 1 teaspoon anchovy paste, and more.

Yes, Salmon Niçoise Salad With Black Olive Vinaigrette 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!