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Salmon Niçoise Salad

Salmon Niçoise Salad

This fresh and vibrant salad combines leafy greens, roasted salmon, and a bounty of bright toppings.
Prep Time 8 minutes
Cook Time 20 minutes
Course Salad
Servings 2


  • baking sheet
  • bowl
  • mason jar


Salmon Niçoise Salad

  • 1/2 lbs salmon
  • 1 pkg Fresh Express Leafy Green Romaine
  • 1 cup Kalamata olives
  • 1/2 fennel, sliced
  • 2 soft boiled eggs
  • 2 blood oranges, sliced
  • handful of green beans
  • 1 cup baby red potatoes
  • 1 1/2 tsp salt, divided
  • 1/4 tsp black pepper

Vinaigrette Dressing

  • 1/4 cup olive oil
  • 1 tsp Dijon mustard
  • 1 tsp whole grain mustard
  • 3 tbsp red wine vinegar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp orange zest


Salmon Niçoise Salad

  • Preheat oven to 400 degrees.
  • Season the salmon with salt and pepper and place on a baking sheet. Bake for 20 minutes. You can also use leftover for this portion.
  • Bring a saucepan of water to a boil and season with salt.
  • Add the green beans and blanche for 5 minutes or until they turn bright green.
  • Remove the green beans from the water and place them in a bowl of ice water to shock them and stop the cooking.
  • To the same pot of boiling water add your potatoes. Cook until fork tender and then drain.
  • To make your soft-boiled eggs boil for 7-8 minutes.
  • To assemble your salad place a base of your Leafy Green Romaine onto a plate.
  • Top with the salmon. Arrange your potatoes, green beans, soft boiled eggs, olives, fennel, and blood oranges on top.
  • Dress with your vinaigrette.

Vinaigrette Dressing

  • Add all of the ingredients to a jar and shake vigorously to combine.


For this recipe I am using Fresh Express Leafy Green Romaine
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