Salmon Nicoise Salad

Salmon salad nicoise on a large speckled platter.

This packed salmon salad nicoise is a bright and hearty main course salad that everyone loves! It's brimming with flavor and fresh ingredients.

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Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Author: Emily Wilson

Ingredients

12 ounces salmon fillets
12 ounces baby potatoes
12 ounces green beans trimmed and halved
2 cups baby greens mix I used arugula
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

Preheat oven to 400 F. Pat salmon fillets dry and sprinkle on pinch of salt and pepper. Bake for 12 to 13 minutes or until internal temperature reaches 145 degrees on an instant read thermometer and the salmon flakes apart. Flake apart the salmon into bite size pieces.
Meanwhile, bring a large pot of water to boil over high heat and add the green beans and potatoes. Cook the green beans for 4 minutes and the potatoes for 12 minutes (until fork tender).
Run the green beans and potatoes under cold water till cooled or place them in an ice bath. Halve or quarter the potatoes into bite size pieces.
In a bowl, combine the olive oil, red wine vinegar, garlic, capers, dill, salt, and pepper. Whisk briskly tilled combined.
Place the baby greens on a large platter and add the salmon, green beans, potatoes, cherry tomatoes, cucumbers, olives, and radishes.
Pour the dressing over the salad and serve immediately.

Notes

Storage - Leftovers can be saved for up to 3 days in the refrigerator in an airtight container.

Reheating - I don't recommend trying to reheat the salad, but you can take it out of the refrigerator 30 minutes before serving to allow it to come to room temperature.

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