Salmon Niçoise Salad

Moist chunks of baked salmon, tender-crisp green beans, baby potatoes, crisp cucumbers, briny olives and capers, and perfectly cooked eggs - all laced with a refreshing, lemony dressing.

Course Appetizer, Main Course, Salad

Cuisine American, French

Diet Gluten Free, Low Calorie, Dairy Free Diet

Keyword capers, hard boiled eggs, lemon dressing, nicoise, olives, perfectly cooked eggs, salmon salad

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 522kcal

Author Robin Miller

Equipment

Baking Dish

Ingredients

For the Dressing

1/3 cup olive oil plus more for coating the baking pan
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
Salt and freshly ground black pepper

For the Salad

1 pound salmon fillets
Lemon pepper
1 pound baby potatoes rinsed and patted dry
1/2 pound green beans ends trimmed and halved
4 large eggs
1 cup sliced English/seedless cucumber peeled or unpeeled
1/2 cup kalamata Greek olives, pitted and halved
2 tablespoons drained capers
Fresh parsley leaves for serving

Instructions

Preheat the oven to 375 degrees. Coat a shallow baking dish with a thin layer of olive oil (or vegetable oil).
Pat the salmon fillets dry and place them in the prepared pan. Season the salmon with the lemon pepper. Bake for 10 to 15 minutes, until the salmon is fork-tender (a meat thermometer should register 145 degrees).
Meanwhile, to make the dressing, whisk together the olive oil, lemon juice, and Dijon mustard. Season to taste with salt and black pepper. Set aside.
To prepare the potatoes and green beans, place the whole potatoes in a large saucepan and pour over enough water to cover by about 2 inches. Set the pan over high heat and bring to a boil. Reduce the heat to medium-high and cook for 10 minutes, until the potatoes are fork-tender, adding the green beans for the last 2 minutes of cooking. Drain and toss the potatoes and green beans with about half of the dressing.
To prepare the eggs, bring about 2-inches of water to a boil in a medium saucepan over high heat. Add the eggs, cover and cook for 7 minutes. Drain and transfer the eggs to an ice water bath to stop further cooking. When cool enough to handle, peel and halve the eggs.
Arrange the potatoes and green beans in salad bowls and top with the salmon, eggs, cucumber, olives, and capers. Drizzle the remaining dressing over top and garnish with fresh parsley.

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