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Salmon Nicoise Salad

Crispy Salmon Nicoise Salad Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 608
Ingredients Method Notes

Ingredients
  

  • 4 skin-on salmon fillets (about 6 oz each)
  • 1 lb baby potatoes (yellow or red)
  • 8 oz green beans, trimmed
  • 4 large eggs
  • 1 pint cherry tomatoes, halved
  • ½ cup mixed pitted olives
  • 5 oz mixed salad greens
  • 1 small shallot, minced
  • 2 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 2 anchovy fillets, minced (optional)
  • ⅓ cup extra-virgin olive oil
  • Salt and black pepper

Method
 

  1. Boil the potatoes in salted water until tender, adding the green beans during the last 3 minutes. In a separate pot, boil the eggs for 10 minutes. Transfer everything to an ice bath to cool, then peel and slice the eggs.
  2. Whisk the shallot, vinegar, mustard, and anchovy (if using). Slowly whisk in the olive oil until the dressing is thick. Season with salt and pepper.
  3. Pat the salmon dry, season with salt and pepper, and sear skin-side down in a hot, oiled skillet over medium-high heat for 4 to 5 minutes. Flip and cook 2 to 3 minutes more for medium.
  4. Arrange the greens on a platter, top with potatoes, green beans, tomatoes, olives, sliced eggs, and salmon chunks. Drizzle with the vinaigrette and serve immediately.

Notes

If you prefer your salmon medium-rare, cook it 1 minute less on the second side. The dressing can be made up to 3 days ahead and stored in the fridge.