Salmon Niçoise Salad

Name: Salmon Niçoise Salad
Total time: 30 min
Yield: 2 people
Ingredients: 2 fillets Salmon Fillets; 10 oz Potatoes; 1.5 cups Green Beans; 2 whole Large Eggs; 3 cups Arugula; 0.25 cup Black Olives; 0.25 medium Red Onion; 1 tbsp Capers; 3 tbsp Olive Oil; 1 tbsp Lemon (Juice); 1 clove Garlic

Pescatarian • Gluten-FreeUnder 30 MinsHigh Protein • BalancedLunch • DinnerFrench

Medium

30min

580kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A fresh and filling French-style salad featuring pan-seared salmon, tender potatoes, crisp green beans, and hard-boiled eggs over a bed of spicy arugula.

This Salmon Niçoise Salad is a luxurious twist on the classic French bistro favorite, elevating the humble tuna salad into a substantial main course. By swapping canned fish for pan-seared salmon, we introduce a rich, buttery texture that pairs perfectly with the tender potatoes and crisp green beans. This dish is a powerhouse of nutrition and flavor, combining salty capers and black olives with the freshness of peppery arugula and zesty lemon dressing. It is an ideal recipe for using up fresh produce like eggs and vegetables before they spoil. Whether you are looking for a high protein lunch or a light yet satisfying dinner, this salad delivers on all fronts. The vibrant colors make it a feast for the eyes, while the combination of warm and cold elements creates a delightful eating experience that feels sophisticated yet remains incredibly easy to prepare in your home kitchen.

Ingredients

300 g Salmon Fillets
300 g Potatoes
150 g Green Beans
2 whole Large Eggs
60 g Arugula
40 g Black Olives
40 g Red Onion
1 tbsp Capers
3 tbsp Olive Oil
1 tbsp Lemon (Juice)
1 clove Garlic

Instructions

1
Cut the potatoes into bite-sized chunks. Place them in a pot of salted water and bring to a boil. Cook for 10-12 minutes until tender.
2
In the last 3 minutes of boiling the potatoes, add the green beans to the pot to blanch them. Drain everything and rinse under cold water to stop the cooking.
3
Meanwhile, place the eggs in a small saucepan covered with water. Bring to a boil, remove from heat, cover, and let sit for 10 minutes. Peel and halve them once cool.
4
Season the salmon fillets with salt and pepper. Heat a little oil in a large skillet over medium-high heat. Cook the salmon for 3-4 minutes per side until golden and cooked through.
5
Mince the garlic. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped capers, salt, and pepper to make the dressing.
6
Slice the red onion thinly.
7
Assemble the salad by laying a bed of arugula. Top with the cooked potatoes, green beans, eggs, black olives, and red onion.
8
Flake the salmon into large chunks and place on top. Drizzle the dressing over the entire salad before serving.

Chef's Tips

•Do not overcook the salmon; it should remain slightly pink in the center for the best texture.
•Rinsing the potatoes and beans in cold water keeps the colors vibrant and stops them from getting mushy.

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Recipe By

Kitchen Buddy Chef