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Salmon Nicoise Salad Recipe

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4.3 from 5 reviews

This Salmon Nicoise Salad is a bright, hearty main course salad packed with fresh ingredients including flaky baked salmon, tender baby potatoes, crisp green beans, and vibrant vegetables, all tossed in a flavorful dill caper dressing.

Ingredients

Main Ingredients

  • 12 ounces salmon fillets
  • 12 ounces baby potatoes
  • 12 ounces green beans, trimmed and halved
  • 2 cups baby greens mix (arugula used here)
  • 1 cup cherry tomatoes, halved
  • 2 Persian cucumbers, halved and sliced
  • ½ cup Greek olives
  • ½ cup radishes, halved or quartered

Dressing Ingredients

  • ¼ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon capers, finely chopped
  • 2 teaspoons fresh dill, finely chopped
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Instructions

  1. Preheat and Bake Salmon: Preheat the oven to 400°F. Pat salmon fillets dry and season lightly with salt and pepper. Place on a parchment-lined rimmed baking sheet and bake for 12 to 13 minutes until the internal temperature hits 145°F and the salmon flakes easily. Flake the salmon into bite-sized pieces once cooked.
  2. Cook Vegetables: While salmon bakes, bring a large pot of water to a boil over high heat. Add the green beans and baby potatoes. Boil green beans for 4 minutes and potatoes for 12 minutes, or until fork-tender.
  3. Cool and Prepare Vegetables: Drain the green beans and potatoes and run under cold water or place in an ice bath to cool. Halve or quarter the potatoes into bite-sized pieces.
  4. Make the Dressing: In a bowl, whisk together the olive oil, red wine vinegar, minced garlic, chopped capers, fresh dill, kosher salt, and black pepper until well combined.
  5. Assemble the Salad: Arrange baby greens on a large platter. Top with the flaked salmon, green beans, potatoes, cherry tomatoes, cucumbers, olives, and radishes.
  6. Dress and Serve: Pour the dressing over the salad just before serving and toss gently if desired. Serve immediately for best flavor and freshness.

Notes

  • Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.
  • Reheating: It’s best not to reheat this salad. Instead, remove from the refrigerator 30 minutes before serving to allow it to come to room temperature.

Find it online: https://recipesbyliza.com/salmon-nicoise-salad-recipe/