Dinner
Salmon Nicoise Salad
This one looks impressive but is super simple — perfect for those warm nights when you want something fresh and satisfying without a ton of effort.
Salmon Nicoise Salad
This one looks impressive but is super simple — perfect for those warm nights when you want something fresh and satisfying without a ton of effort
Ingredients
- 2 salmon fillets
- 6 baby potatoes, halved
- 2 cups green beans, trimmed
- 4 cups mixed greens or butter lettuce
- ½ cup cherry tomatoes, halved
- 2 hard-boiled eggs, chopped
- ¼ cup olives (Kalamata work well)
- 2 tbsp capers (optional but classic)
- 1/4 cup pesto (preferably homemade)
Lemon Dijon Vinaigrette
- 3 tbsp olive oil
- 1 tbsp Dijon mustard
- Juice of 1 lemon
- 1 tsp apple cider vinegar
- Salt + pepper to taste
- Optional: ½ tsp honey
Instructions
- Prep the potatoes: Boil in salted water until fork-tender (about 10–12 minutes). Set aside to cool slightly. Mix a tbsp or two of pesto into the potatoes.
- Blanch the green beans: Boil for 2–3 minutes, then plunge into ice water to keep them crisp and green.
- Cook the salmon: Smear pesto on salmon filets. Pan-sear or bake at 400°F for 10 minutes, depending on thickness. Let rest.
- Whisk the vinaigrette in a small jar or bowl.
- Assemble the salad: Layer greens, potatoes, green beans, tomatoes, olives, capers, and eggs. Flake the salmon on top. Drizzle with vinaigrette and serve.