Roasted Salmon Niçoise Salad with Lemon Vinaigrette Recipe

Introduction

This Roasted Salmon Niçoise Salad with Lemon Vinaigrette offers a fresh and elegant twist on the classic French salad. Combining tender salmon, crisp vegetables, and a zesty lemon dressing, it’s perfect for a light lunch or a vibrant dinner.

Ingredients

• 1 lb salmon fillets (skin-on)
• 1 tbsp avocado oil
• 2 tsp kosher salt
• 1 tsp Dijon mustard
• ¾ tsp anchovy paste (*See NOTES)
• ½ cup extra virgin olive oil
• 1 lemon (juiced)
• 1 clove garlic (grated)
• ⅛ tsp dried oregano
• Salt (to taste)
• ½ lb baby potatoes (boiled)
• 3 Belgian endive (separated into individual leaves or replace with 4 cups salad greens of choice)
• ½ cup Kalamata olives (or Niçoise olives)
• 8 oz green beans (or haricots verts, stem ends trimmed)
• 1 cup cherry tomatoes (cut in half)
• 4 eggs (hard-boiled and halved)

Instructions

1. Step 1: Preheat the oven to 325ºF. Line a baking sheet with parchment paper. Pat the salmon dry with paper towels, brush both sides with avocado oil, and season with kosher salt. Place the fillets skin-side down on the baking sheet.
2. Step 2: Bake the salmon for 13–15 minutes, or until an instant-read thermometer inserted into the thickest part reads 125ºF. Remove from oven and set aside.
3. Step 3: Place the baby potatoes in a medium pot and cover with cold salted water, about 2 inches above them. Bring to a boil. Add the trimmed green beans and cook for 2 minutes. Continue cooking potatoes until fork-tender, about 12–15 minutes.
4. Step 4: Using a slotted spoon, transfer the green beans to a bowl of ice water and chill for 3 minutes. Remove potatoes and place in iced water as well. Drain and pat dry with paper towels.
5. Step 5: In a small pot, bring water to a boil. Add eggs and cook for 8 minutes. Transfer eggs to ice water to cool, then peel and slice in half.
6. Step 6: Prepare the lemon vinaigrette by combining anchovy paste, grated garlic, Dijon mustard, olive oil, lemon juice, dried oregano, and salt in a jar with a lid. Shake well until emulsified.
7. Step 7: Arrange the boiled potatoes, green beans, roasted salmon, hard-boiled eggs, endive, cherry tomatoes, and Kalamata olives on a large platter.
8. Step 8: Serve the salad alongside the lemon vinaigrette, allowing everyone to dress their portion as desired.

Tips & Variations

• Substitute Belgian endive with mixed salad greens for a milder flavor and softer texture.
• If you dislike anchovy paste, use a splash of Worcestershire sauce or omit it for a lighter dressing.
• For a more vibrant salad, roast cherry tomatoes briefly before adding them to the platter.
• Use an instant-read thermometer to avoid overcooking the salmon and keep it moist.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the vinaigrette in a sealed jar. Reheat the salmon gently in a low oven or enjoy it cold. Assemble the salad fresh before serving to maintain crisp textures.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon fillets. Be sure to thaw them completely in the refrigerator overnight and pat dry before roasting to ensure even cooking and a crisp skin.

What can I replace anchovy paste with if I’m allergic?

Anchovy paste adds umami depth, but if you’re allergic, try substituting with a small amount of capers or a splash of soy sauce to mimic the savory flavor.

Roasted Salmon Niçoise Salad with Lemon Vinaigrette Recipe

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★★★★★

4.6 from 126 reviews

• Author: Cleo
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

A vibrant and healthy Roasted Salmon Niçoise Salad featuring tender salmon fillets baked to perfection, paired with boiled baby potatoes, crisp green beans, cherry tomatoes, kalamata olives, and hard-boiled eggs, all tossed in a zesty lemon vinaigrette with anchovy paste for authentic Mediterranean flavor.

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Ingredients

Scale 1x2x3x

Salmon and Seasoning

• 1 lb salmon fillets (skin-on)
• 1 tbsp avocado oil
• 2 tsp kosher salt
• ½ cup extra virgin olive oil
• salt (to taste)

Lemon Vinaigrette

• 1 tsp dijon mustard
• ¾ tsp anchovy paste
• 1 lemon (juiced)
• 1 clove garlic (grated)
• ⅛ tsp dried oregano
• salt (to taste)

Vegetables and Eggs

• ½ lb baby potatoes (boiled)
• 3 Belgian endive (separated into individual leaves or replace with 4 cups salad greens of choice)
• ½ cup kalamata olives (or Niçoise olives)
• 8 oz green beans (or haricots verts, stem ends trimmed)
• 1 cup cherry tomatoes (cut in half)
• 4 eggs (hard-boiled and halved)

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Instructions

1. Preheat Oven: Preheat the oven to 325ºF degrees to prepare for roasting the salmon.
2. Prepare Salmon: Line a baking sheet with parchment paper. Dry salmon fillets with a paper towel. Brush each fillet with avocado oil and season both sides with kosher salt. Place fillets skin side down on the baking sheet.
3. Roast Salmon: Bake the salmon in the preheated oven for 13-15 minutes or until the thickest part reaches an internal temperature of 125ºF. Remove from oven and set aside.
4. Boil Potatoes and Green Beans: Place the baby potatoes in a medium pot and cover with cold water by 2 inches. Season the water with salt and bring to a boil. Once boiling, add trimmed green beans and cook together for about 2 minutes. Continue boiling potatoes until fork-tender, approximately 12-15 minutes.
5. Chill Vegetables: Remove green beans first with a slotted spoon and transfer to a bowl of ice water to cool for about 3 minutes. Remove potatoes when cooked and add them to the ice water as well. Drain both and pat dry with paper towels.
6. Cook Eggs: In a small pot, bring water to a boil, carefully add the eggs, and cook for 8 minutes. Transfer eggs to ice water to cool, then peel and cut in half.
7. Make Lemon Vinaigrette: In a jar or bowl, combine anchovy paste, grated garlic, Dijon mustard, extra virgin olive oil, lemon juice, dried oregano, and salt to taste. Shake or whisk well until emulsified.
8. Assemble Salad: On a large platter, arrange boiled potatoes, cooled green beans, roasted salmon fillets, halved eggs, Belgian endive leaves, cherry tomatoes, and kalamata olives. Serve the lemon vinaigrette on the side to let each person dress their salad to taste.

Notes

• Anchovy paste adds authentic Mediterranean umami but can be omitted for a milder flavor or to make the vinaigrette vegetarian.
• Belgian endive can be substituted with other salad greens like arugula or mixed greens if unavailable.
• Ensure salmon does not overcook to keep it tender and moist; the internal temperature is key.
• Chilling the green beans and potatoes in ice water after boiling stops the cooking process and preserves their vibrant color and texture.
• Hard-boiled eggs can be prepared a day in advance to save time.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Salad
• Method: Baking
• Cuisine: French Mediterranean

Keywords: Roasted Salmon, Niçoise Salad, Lemon Vinaigrette, Healthy Salad, French Salad, Mediterranean Diet, Salmon Recipe, Fresh Salad