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.

Ingredients

Scale

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)

Instructions

Preheat Oven: Preheat the oven to 325ºF degrees to prepare for roasting the salmon.
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.
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.
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.
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.
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.
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.
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