Roasted Salmon Niçoise Salad

This Niçoise Salad with Roasted Salmon is a stunning, satisfying spin on the French classic — hearty enough for dinner but light enough to feel fresh and elegant. It features perfectly roasted salmon chunks, tender baby potatoes, blanched green beans, and classic touches like hard-boiled eggs, cherry tomatoes, olives, and a drizzle of creamy Dijon vinaigrette.

This recipe brings warm and cold textures together for a layered, vibrant plate that’s perfect for dinner parties or a high-protein lunch.

Why You’ll Love This Recipe:

High-protein, gluten-free, and easy to prep ahead

1. Full of color, flavor, and texture

2. A full meal on one plate — no sides needed

3. Customizable and seasonal

4. Delicious warm or chilled

Final Thoughts:

This Roasted Salmon Niçoise Salad is a fresh, satisfying meal that checks every box — protein, greens, healthy fats, and flavor. Whether you’re serving it warm for dinner or prepping it for weekday lunches, it’s a timeless dish with a modern, feel-good twist.

Yield: 2-4 servings

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Roasted Salmon Niçoise Salad

Prep time: 20 MinCook time: 25 MinTotal time: 45 Min

This Niçoise Salad with Roasted Salmonis a stunning, satisfying spin on the French classic — hearty enough for dinner but light enough to feel fresh and elegant. It featuresperfectly roasted salmon chunks,tender baby potatoes,blanched green beans, and classic touches likehard-boiled eggs, cherry tomatoes, olives, and a drizzle ofcreamy Dijon vinaigrette.

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Ingredients

For the Salad

• 2 salmon fillets (about 6 oz each)
• 1 tbsp olive oil
• Salt & pepper to taste
• 1 lb baby potatoes, halved
• 2 cups green beans, trimmed
• 2 hard-boiled eggs, halved
• 1 cup cherry tomatoes, halved
• ¼ cup Kalamata olives
• Optional: fresh dill or parsley for garnish

For the Creamy Dijon Vinaigrette

• 2 tbsp Dijon mustard
• 1 tbsp red wine vinegar
• 2 tbsp lemon juice
• 1 small garlic clove, minced
• 1 tsp honey
• ¼ cup olive oil
• 1 tbsp plain Greek yogurt (optional, for creaminess)
• Salt & freshly ground pepper, to taste

Instructions

1. Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until golden and tender.
2. Place salmon fillets on a separate baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 10–12 minutes or until cooked through. Let cool slightly, then flake into chunks.
3. While the salmon roasts, bring a pot of salted water to a boil. Add green beans and cook for 2–3 minutes until just tender. Transfer to an ice bath to cool, then drain.
4. In a small bowl, whisk together Dijon, vinegar, lemon juice, garlic, honey, and yogurt (if using). Slowly stream in olive oil while whisking until emulsified. Season to taste.
5. On a large platter or individual plates, arrange arugula or mixed greens (optional), then layer potatoes, green beans, flaked salmon, cherry tomatoes, olives, and halved eggs. Drizzle generously with dressing and garnish with herbs.
6. Serve immediately while the potatoes and salmon are still warm, or chill and serve cold for a make-ahead lunch.

Notes

Make it dairy-free: Omit the Greek yogurt in the dressing

Use tuna instead of salmon for a more traditional Niçoise

Add crunch: Top with toasted almonds or crispy shallots

Meal prep friendly: Keep ingredients separate and assemble when ready to eat

Nutrition Facts

Calories

897

Sugar

12 g

Protein

49 g

Fat

54 g

Carbs

57 g

Sat. Fat

9 g

Cholesterol

280 mg

Fiber

10 g

Net carbs

47 g

Sodium

792 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.