Join our community of Solution Seekers!

Salmon Niçoise Salad

Salmon Nicoise Salad
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:



  1. Heat broiler. Place the potatoes in a large saucepan of water and bring to a boil. Reduce heat, cover, and simmer until fork-tender, about 15 minutes. Drain and remove from pot.
  2. Meanwhile, coat the salmon with 2 teaspoons of the oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
  3. Broil the salmon 10 to 12 minutes, until just cooked through. Let cool, then flake with a fork.
  4. Meanwhile, place the green beans in a saucepan of water and boil until crisp-tender, about 3 minutes. Drain, run under cold water, and set aside.
  5. In a medium bowl, whisk together the herbs, mustard, lemon juice, remaining ⅓ cup oil, and ¼ teaspoon salt. Set aside.
  6. Cut the potatoes in half when cool enough to handle. Arrange with the lettuce and green beans on plates. Top each with the salmon, eggs, and olives. Drizzle with the dressing.
By September, 2002

Nutritional Information

  • Per Serving
  • Calories 487
  • Calcium 87mg
  • Carbohydrate 24g
  • Cholesterol 159mg
  • Fat 32g
  • Fiber 4g
  • Iron 3mg
  • Protein 26mg
  • Sat Fat 6g
  • Sodium 414mg
What does this mean? See Nutrition 101 .

Quick Tip

The smartest salmon option is wild Alaskan salmon, which dwell in relatively pristine waters and consume a diverse, healthy diet.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.