This Salmon Niçoise Salad is a fresh, protein-packed meal that works beautifully for lunch, a light dinner, or meal prep. It combines tender salmon, crisp vegetables, creamy potatoes, hard-boiled egg, olives and mixed greens, all brightened with a lemon vinaigrette. Most components roast together on a single sheet pan, and eggs and dressing can be made ahead to save time.
Why this recipe works
- It’s a complete, balanced meal with protein, vegetables and healthy fats.
- Many components can be prepped ahead, making it ideal for weekday dinners or meal prep.
- A bright lemon vinaigrette adds fresh acidity to tie the ingredients together.
- This version swaps tuna for salmon, offering a hearty, flavorful twist on the classic French Niçoise.
- It’s easy to adapt to what you have on hand while keeping the essential Niçoise elements.
Recipe ingredients
This salmon Niçoise keeps all the classic components with a modern twist. Quantities below serve four.
- Salmon: About 1 pound wild salmon filets (up to 1.5 lb. works). The hard-boiled eggs add extra protein, so this amount is fine for four servings.
- Potatoes: 8 ounces baby red potatoes or your preferred variety, halved or quartered so they cook evenly.
- Eggs: 4 hard-boiled eggs, prepared ahead if desired.
- Green beans: 8 ounces haricot verts or green beans, trimmed. Fresh is best, but frozen or canned can be used in a pinch.
- Tomatoes: 1 pint cherry tomatoes, halved.
- Olives: 1 cup Kalamata or your favorite variety; pitted is convenient.
- Greens: 4 cups mixed spring greens or another fresh salad mix.
- Lemon: 1 lemon for juice and slices to cook with the salmon.
- Dressing: Lemon vinaigrette (a simple mix of lemon, olive oil, Dijon mustard and salt) complements the salad with tangy brightness.
Adjust amounts to taste and swap ingredients as needed; see the variations section for ideas.
How to make salad Niçoise
Roasting the potatoes, salmon and green beans on one sheet pan keeps this recipe simple and minimizes cleanup. Prepare the eggs and vinaigrette ahead if you like — they store well in the refrigerator for a few days.
- Preheat oven to 400°F (about 200°C). Toss the potatoes with 1 tablespoon olive oil and salt and pepper. Spread them in a single layer on one side of a rimmed baking sheet and roast for 20–25 minutes, until nearly tender.
- While the potatoes roast, toss the green beans with 1 tablespoon olive oil and season with salt and pepper. Season the salmon with salt and pepper, squeeze the juice from half a lemon over each fillet, brush with remaining olive oil and top with lemon slices.
- When the potatoes are almost tender, add the salmon and green beans to the baking sheet in a single layer. Roast for 10–15 minutes, or until an instant-read thermometer in the thickest part of the salmon reads about 140°F (60°C) for tender, flaky results. Cooking time will vary by thickness.
- Remove from oven and let the salmon rest a few minutes before flaking. This helps retain moisture.
- Assemble the salads by dividing the mixed greens among four plates, then arranging cherry tomatoes, olives, halved eggs, roasted potatoes, green beans and salmon on top. Drizzle with lemon vinaigrette and serve immediately.
Tips for the best Niçoise salad
- Use fresh wild salmon when possible for the best flavor.
- Aim for about 140°F internal temperature for tender, flaky salmon—avoid overcooking.
- Let the salmon rest a few minutes before serving so it stays juicy.
- Cook potatoes until fork-tender but not falling apart.
- Dress the salad just before serving to keep the greens crisp.
- Prep components ahead and assemble when ready to eat to save time.
Recipe FAQs
What are the ingredients of classic Niçoise salad?
Traditional Niçoise includes tuna, boiled potatoes, olives, hard-boiled egg, haricot verts (green beans) and tomatoes. Variations now often use seared ahi tuna, salmon or other proteins.
What does Niçoise mean?
The term à la Niçoise means “of Nice,” referring to the city of Nice on the French Mediterranean coast.
What is Niçoise dressing made of?
A classic Niçoise-style dressing is lemon, Dijon mustard, olive oil and sometimes garlic — bright, tangy and perfect on this salad.
Recipe variations
- Swap salmon for seared ahi tuna, canned tuna or canned salmon for a pantry-friendly option.
- Use air-fryer shrimp, grilled chicken or seared fish in place of salmon.
- Replace green beans with roasted broccoli and tomatoes with roasted red peppers for a different profile.
- To make a vegetarian or vegan version, substitute white beans for the seafood and omit eggs.
- Swap olives for rinsed capers for a briny pop (use about 1/4 cup divided among servings).
Recipe notes
- Make ahead: Hard-boiled eggs and lemon vinaigrette can be prepared up to a few days in advance.
- Cook times vary with salmon thickness — check with a thermometer if unsure.
- Assemble salads in meal-prep containers without dressing and refrigerate for up to three days.
More salad recipes you’ll love
- Asparagus salad
- Butter lettuce salad
- Canned salmon salad
- Chicken Cobb salad
- Salade lyonnaise
- Santa Fe chicken salad
- Strawberry panzanella salad
Recipe summary
Servings: 4 | Prep time: 10 minutes | Cook time: 35 minutes | Total time: 45 minutes
This Salmon Niçoise Salad brings bistro-style flavors to your table with minimal fuss. Crisp greens and vegetables, tender roasted potatoes and green beans, briny olives, hard-boiled eggs and flaky salmon come together with a vibrant lemon vinaigrette for a satisfying, healthy main-dish salad.
Nutrition (estimated)
Per serving (estimate): Calories 491; Carbohydrates 30 g; Protein 36 g; Fat 27 g; Sodium 725 mg. Nutrition is an estimate and intended as a guideline.