Salmon Nicoise Salad – Skinnytaste

I used salmon in place of tuna in this variation of the classic French Niçoise salad! This composed salad contains olives, artichokes, potatoes, green beans, and a whole-grain mustard vinaigrette.

Nicoise Salad

This easy Salmon Nicoise Salad is a delightful twist on the traditional Niçoise salad, which usually includes tuna. This salmon version offers a rich, omega-3-packed alternative with a different texture and flavor profile. I love how the salad combines cooked, chilled, and raw elements for a refreshing yet hearty meal that’s beautiful enough for entertaining. For more healthy salmon salad recipes, don’t miss my 5-Ingredient Salmon Salad, Salmon Caesar Salad, or Arugula Salmon Salad.

Ingredients

Here is everything you’ll need to make this Nicoise salad recipe. (Find the complete recipe with measurements in the recipe card below.)

• Salmon: Buy fresh or frozen boneless, skinless salmon filets. If frozen, thaw them in the refrigerator the night before or in a bowl of cold water for 30 minutes.
• Seasoning: Season the salmon and salad dressing with onion powder, kosher salt, and black pepper.
• Whole-Grain Mustard adds a robust, tangy element to this niçoise salad recipe, enhancing the salmon and vinaigrette.
• White Wine Vinegar provides a bright, sharp acidity to the niçoise salad dressing.
• Extra Virgin Olive Oil: It’s smooth texture balances the vinegar’s tanginess.
• Vegetables: Mini yellow potatoes and green are classics in niçoise salads.
• Lettuce: Tear Boston, Bibb, or butter lettuce leaves into small pieces.
• Eggs: Hard boil two large eggs and quarter them. Follow these Air Fryer or Instant Pot Hard Boiled Egg instructions for a quick and easy method.
• Briny Ingredients: The slightly pickled, salty flavors of jarred marinated artichoke hearts and kalamata olives contrast nicely with the fresh vegetables.

How to Make a Nicoise Salad

1. Season the Salmon: Combine onion powder, mustard, salt, and pepper in a small bowl and spread a tablespoon onto each salmon filet.
2. Bake the fish for 15 to 20 minutes. Once cool, flake it into large pieces and set aside.
3. Salad Niçoise Dressing: Stir in the white wine vinegar and olive oil to the remaining mustard mixture.
4. Cook the Veggies: Meanwhile, boil the potatoes in a pot of salted water until tender. During the last 5 minutes of boiling, add the green beans. Drain and rinse under cold water, and then halve the potatoes.
5. Assemble the Salad: Add the lettuce to a shallow serving bowl or large platter, and top the greens with the salmon, potatoes, green beans, eggs, olives, and artichokes. Drizzle with the reserved mustard vinaigrette.

Variations

• Salmon: Replace fresh salmon with canned salmon or tuna.
• Vegetarian Niçoise Salad: Omit the salmon.
• Lettuce: Butter, Bibb, and Boston lettuce have a neutral taste, but if you want to switch things up, arugula’s peppery flavor nicely complements this salad.
• Green Beans: Use haricot verts, longer, thinner green beans, for this classic French salad.
• Potatoes: Swap mini gold potatoes with red ones. If you can’t find small ones, cut larger Yukon Gold or red potatoes into bite-sized pieces.
• Veggies: Add tomatoes or bell peppers.
• Egg allergy? Don’t use them.
• Don’t like olives? Substitute capers.
• Herbs: Add fresh thyme, fresh basil, fresh parsley or chives.
• Acid: Swap white wine vinegar for red wine vinegar or lemon juice.
• Mustard: If you don’t have whole-grain mustard, creamy Dijon mustard will also work, but start with 1 tablespoon.

What to Serve with Nicoise Salad

Since niçoise salads are packed with protein, they can definitely be served by themselves for a filling meal. Pair it with a good piece of bread and a glass of your favorite white wine or rosé.

If you’re serving it for a dinner party, make some French appetizers, like a Crudité Platter or these Asparagus and Caramelized Onion Tartlets, to stay on theme.

Storage

• Leftover Niçoise Salad: The salad is best eaten the same day, but if you have leftover salad with the dressing on, it will last for 1 day.
• Meal Prep: To make the salad last longer, you can also store the lettuce, dressing, and the remaining salad components in 3 individual containers. Then mix everything together and drizzle with the dressing right before eating. The salmon will keep for 3 days, and the green beans, potatoes, and eggs for 4 days.

Nicoise FAQs

More Salmon Recipes You’ll Love

I have tons of salmon recipes in my collections. Here’s a few you may enjoy: