Inspired by an incredible salmon nicoise salad I had in the maldives, this is my take on a classic french dish. This herb roasted salmon Niçoise light, refreshing, and everything you want (and more) in a nicoise salad!

I’ve had my fair share of nicoise salads, but have only recently tried them with salmon. They are traditionally served with tuna, and as much as I’ve been into tinned fish this year, I love a nicoise with salmon even more.

I decided to make the salmon in the oven by simply roasting it with salt pepper, olive oil, and herbs. This is my go-to herb roasted salmon, and it never disappoints.

The flakey salmon, jammy egg, purple potatoes, and green beans gave me all the textures I love about a nicoise, and zingy lemon mustard vinaigrette was the icing on the cake to pull everything together.

The trick with prepping all the ingredients efficiently is to set up one pot of boiling water and cook the ingredients in the following order. First, you’re going to blanch the green beans and then shock them in ice water. After the green beans are cooked, you cook the mini potatoes. And once you remove the potatoes from the water, you finally cook the soft boiled eggs. This way, everything cooks in just one pan, and you can save time in between needing to bring your water back up to a boil.

I know I’ve made a lot of salads this year, but know this one will be a keeper. It’s also classy, hearty, and perfect for a weekend lunch with guests.

Private Chef Tips:

Prepare your ice water bath before you drop your green beans. Shocking the green beans after they’ve been cooked keeps them crisp tender and a vibrant green color.
Never let your potatoes boil. This will make them mushy. You want the water to be boiling when you drop the potatoes in, let them come back up to a boil, but then reduce the heat to a heavy simmer. It’s also important to salt the boiling water before adding the green beans, then potatoes.
Boil your eggs for 7 minutes on high for the perfect soft boiled egg.
Don’t be afraid of the partially wilted herbs on the roast salmon. This is planned and adds to the salmon flavor. You add more fresh herbs ON TOP of the salmon after it’s cooked to bring back the vibrant fresh look.
Use fresh lemon juice for the lemon mustard vinaigrette. It brings a brightness that just doesn’t compare to bottled or canned lemon juice.

Ingredients:

Salmon – I am using a wild king salmon here, but an atlantic salmon, steelhead trout, or even arctic char would also work.

Herbs – Dill and cilantro help brighten the entire dish and add a beautiful garnish to the salmon and the salad.

Potatoes – I’m using mini purple potatoes for a shorter cook time and a pop of color. They are simply boiled then crumbled over the salad.

Eggs – soft boiled for 7 minutes at a rapid boil for the perfect jammy interior. Ice bath directly out of the boiling water to maintain the perfect cook.

Kalamata olives – The salty, briney pop of flavor that enhances all the other flavors of the salad. Traditional nicoise salads are made with nicoise olives, but kalamata olives work just as well.

Green beans – regular green beans, or thinner French green beans (also known as haricot verts) are great for this salad. I halve them for the perfect sized bite.

Crunchy Veg – in addition to the key ingredients of the potatoes and green beans, I add thinly sliced persian cucumbers and radish. These are optional, but add a brightness and crisp texture to the salad.

Lemon mustard vinaigrette – Made with fresh lemon juice, a touch of honey, and whole grain mustard, this zingy, tangy vinaigrette ties everything together.

FAQ – Herb Roasted Salmon Nicoise Salad

Q: Do you need to cool all the ingredients before serving?

A: Since the green beans are ice bathed, the only ingredients that are warm are the salmon and the potatoes. It’s totally ok to be serve these slightly warm or at room temperature.

Q: What other herbs would go well with this?

A: I really like this salad with dill and cilantro. However, chives and scallions would also be great here.

Q: Can I prepare this salad ahead of time?

A: Yes – you can prepare each of the ingredients and keep them separate. The most important part to keeping the salad fresh is to keep the ingredients separate, including the dressing. Here is how I would store each of the ingredients:

Romaine Lettuce – wash, dry, then cut. Store in a plastic bag with a paper towel to absorb excess moisture.

Green beans – blanch, ice bath, slice in half, then store in an airtight container. Pat dry before storing.

Potatoes – cook in salted simmering water, then cool and store in an airtight container. This can be combined with either the green beans or salmon.

Salmon – roast, then store in an airtight container either by itself, or with the potatoes. Reheat gently.

Persian cucumbers and radish – thinly slice, then store in its own tupperware container.

Herbs – store in an airtight container with a paper towel.

Eggs – boil, ice bath, peel, then store in an airtight container. Jammy eggs may begin to get watery after a few days, so it’s best to eat the eggs within the first 2 days, or make more eggs fresh.

Kalamata Olives – chop and store separately, or with the green beans or potatoes. Keep away from the fresh uncooked veggies, as the salt from the olives will bring out the moisture and make things soggy.

Lemon mustard vinaigrette – store in a glass container either on the counter for 5 days, or in the refrigerator for up to 1 month.

Step by Step Instructions:

1. Preheat the oven to 425F.

2. Bring a pot of water up to a boil. While the water is coming to a boil, setup an ice bath in a mixing bowl. Once boiling, add 1 tablespoon of kosher salt to the boiling water and the green beans. Cook for 3-4 minutes, or until crisp tender. Transfer the green beans to the ice bath, and remove after a few minutes. Add the mini potatoes to the boiling water and cook for 12 minutes at a heavy simmer.

3. While the potatoes are cooking, prepare the vegetables – chop the romaine, mandolin the cucumbers and radish, and pick and chop the herbs.

4. Place the romaine into a large bowl or into a ziplock bag with a few paper towels if you’re planning to eat this throughout the week. Store the cucumbers and radish in its own tupperware, and the herbs in a small bowl.

5. Next, prepare the salmon. Add the filet of salmon to a parchment lined sheet tray, skin sized down. Season with kosher salt, black peppers, a handful of the fresh herbs, and the lemon zest. Drizzle with a slight bit of olive oil, then roast for 10-12 minutes at 425, or until 135F at its thickest part.

6. While the salmon is roasting, make the lemon mustard vinaigrette. Add everything except the olive oil into a glass jar or bowl. Mix, then add the olive oil. Mix again, taste, adjust seasoning and set aside.

7. Once the potatoes are finished cooking, add the eggs and cook at a boil for 7 minutes. Replenish the ice bath as needed, and place the cooked eggs into the ice bath. Peel the eggs.

8. Assemble the salad – in a mixing bowl, combine the romaine and green beans. Add some dressing and toss together. Plate this mixture, then top with the thinly sliced cucumbers and radish, potatoes, salmon, herbs, olives, and egg. Season lightly with black pepper and kosher salt, then garnish with a few more touches of herbs.

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