Salmon Salade Nicoise Recipe

Name: Salmon Salade Nicoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 4-ounce 1-inch-thick skinless salmon fillets; 1/2 teaspoon dried tarragon, crumbled; 2 small (about 3 ounces each) red potatoes; 6 ounces green beans, cut into 3-inch pieces; 6 romaine lettuce leaves; 2 small tomatoes, cut into quarters; 2 hard-boiled eggs, cut into quarters; 1 green onion, finely sliced; 1 tablespoon capers; Lemon-Mustard Vinaigrette

Servings: persons

1
Place salmon in heavy medium skillet.
2
Season with salt and pepper.
3
Sprinkle with tarragon.
4
Add enough water to skillet to just cover salmon.
5
Cover and simmer salmon over medium-low heat until salmon is opaque but still pink in center, about 7 minutes.
6
Using spatula, transfer salmon to plate and refrigerate until chilled.
7
Reserve water in skillet.
8
Return water in skillet to boil.
9
Add potatoes to skillet.
10
Cover and simmer until potatoes are just tender when pierced with knife, about 10 minutes.
11
Transfer potatoes to plate.
12
Cool and slice.
13
Reserve water in skillet.
14
Add enough additional water to skillet to cover bottom by 1 inch.
15
Bring water to boil.
16
Add beans.
17
Cover and simmer over high heat until beans are crisp-tender, about 4 minutes.
18
Rinse beans under cold water to cool.
19
Drain.
20
(Can be prepared up to 6 hours ahead; refrigerate.)
21
Arrange lettuce leaves on each of 2 plates.
22
Top each with salmon fillet.
23
Arrange half of potatoes, green beans, tomatoes and hard-boiled eggs decoratively around each salmon fillet.
24
Sprinkle half of green onions and capers over each salmon fillet.
25
Serve, passing vinaigrette separately.

250

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 10 ingredients. The key ingredients include: 2 4-ounce 1-inch-thick skinless salmon fillets, 1/2 teaspoon dried tarragon, crumbled, 2 small (about 3 ounces each) red potatoes, 6 ounces green beans, cut into 3-inch pieces, and more.

Yes, Salmon Salade Nicoise 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 Salade Nicoise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions