Salmon Niçoise Salad

A Provençal classic, lightened and brought up to date with salmon in place of tuna — warm Jersey Royal potatoes, green beans, jammy eggs, tomatoes and salty Kalamata olives, all pulled together with a sharp Dijon dressing. A proper main-meal salad: bright, substantial, and barely any cooking.

Why this works

• Salmon instead of tuna keeps it luxurious and tender, and it is far easier to cook well than searing tuna.
• Jammy eggs and warm potatoes — eggs at eight minutes stay soft and golden, and dressing the potatoes while warm lets them drink up the flavour.
• A sharp mustard dressing cuts the richness of the salmon and eggs and ties the whole plate together.

Ingredient notes and swaps

• Jersey Royal potatoes — genuinely worth seeking out here; their flavour and waxy texture make a real difference. Small new potatoes if you cannot get them.
• Salmon fillets — skin on or off; cook just to medium so they stay moist. Hot-smoked or even tinned salmon makes a quick no-cook version.
• Kalamata olives — the good, dark, briny kind; they bring the salt. Anchovies are a classic Niçoise addition if you like.
• Eggs — eight minutes for a set white and a soft, golden yolk; a minute less for runnier.

Salmon Niçoise Salad

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Salmon Niçoise Salad is full of fresh, healthy ingredients — juicy tomatoes, crisp-tender green beans, hard-boiled eggs, delicious Kalamata olives and, of course, tuna (or in this case salmon). Everything is dressed with a simple, enhanced French dressing.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 2 people

Course: Main Course

Cuisine: French

Calories: 1550

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 300 g Jersey Royal potatoes or small new potatoes if not available
• 3 eggs
• 150 g green beans trimmed
• 2 shallots 1 finely sliced and 1 very finely chopped
• 4 vine tomatoes quartered
• 150 g pitted Greek Kalamata olives halved
• 10 g chives or dill finely chopped
• 1 tbsp extra virgin olive oil
• 4 salmon fillets patted dry

For the Dressing

• 6 tbsp extra virgin olive oil
• 2 tbsp white wine vinegar
• 1 tsp Dijon mustard

Method

 

1. Bring a large and a small saucepan of water to the boil.
2. Salt the large pan and boil the potatoes for 12 minutes.
3. Boil the eggs for 8 minutes in the small pan, then cool under cold water.
4. Keep the potatoes on the hob and add the green beans to the same pan.
5. Boil for 3 minutes more, until both are tender, then drain and leave to steam-dry in the colander.
6. Peel and quarter the eggs.
7. Put the sliced shallot, tomatoes and olives into a serving bowl with half of the chopped dill.
8. Season the salmon with salt.
9. Heat the oil in a small frying pan over a high heat and, when shimmering, add the salmon skin-side down.
10. Reduce to medium-high and cook for 4 minutes, then turn and cook for 2 to 3 minutes more.
11. Transfer to a plate lined with kitchen paper and rest for 2 minutes; the fish should be opaque and flake easily at the thickest part.

For the dressing & to serve

1. Whisk together the oil, vinegar and mustard with a teaspoon or two of water.
2. Stir in the finely chopped shallot and the remaining dill, and season to taste.
3. Add the potatoes and beans to the salad bowl and drizzle with the dressing.
4. Season, add the quartered eggs and toss gently to coat.
5. Divide between 2 plates and top each with salmon, then garnish with any remaining dill.

Nutrition

Calories: 1550kcalCarbohydrates: 49gProtein: 86gFat: 110gSaturated Fat: 21gSodium: 900mgFiber: 11gSugar: 12g

Notes

For extra freshness, add some sliced gem lettuce and a little chopped parsley or tarragon.

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Tips for success

• Boil the eggs for exactly eight minutes and cool them straight away in cold water so they do not overcook.
• Dress the potatoes and beans while still warm so they soak up the dressing.
• Cook the salmon gently — a few minutes a side — and pull it while still just translucent in the middle.
• Build it on a platter rather than tossing, so every element stays distinct.

Make ahead, storage and reheating

• Make ahead: Boil the eggs, potatoes and beans and make the dressing ahead; cook the salmon and assemble to serve.
• Storage: Components keep a day in the fridge; dress only what you will eat.
• Reheating: Best at room temperature — no reheating needed.

What to serve it with

• It is a meal in itself. Crusty bread and a glass of chilled rosé or a crisp Provençal white is all it wants.

FAQ

Can I use tinned salmon or tuna? Yes — tinned salmon or good tuna makes a quick, no-cook version.

How do I get jammy eggs? Boil for eight minutes, then cool immediately in cold water.

Can I make it ahead? Prep the components ahead; dress and add the salmon just before serving.

What dressing is traditional? A sharp Dijon vinaigrette; anchovies are a classic optional addition.

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