Salmon Niçoise Recipe – New Potatoes, Green Beans & Egg Salad

Last Updated on 2 months by Neha Deshmukh

Salmon Niçoise Recipe – New Potatoes, Green Beans & Egg Salad

Hey everyone! If you’re looking for a vibrant, flavourful meal that feels a little bit fancy but is surprisingly easy to throw together, you have to try this Salmon Niçoise. I first made this when I was trying to impress a date (it worked!), and it’s been a go-to ever since. It’s perfect for a light lunch, a summery dinner, or even a picnic. Let’s get cooking!

Why You’ll Love This Recipe

This Salmon Niçoise is a beautiful balance of textures and tastes. You’ve got the flaky salmon, the tender potatoes, the crisp-tender green beans, and the creamy eggs, all brought together with a bright, tangy French vinaigrette. It’s a complete meal on one plate, packed with goodness, and honestly, it just feels good to eat. Plus, it’s ready in under 30 minutes – perfect for busy weeknights!

Ingredients

Here’s what you’ll need to make this Salmon Niçoise for two:

• 2 salmon fillets, skinless
• 10 small new potatoes
• A good handful of green beans
• 8-10 cherry or mixed small tomatoes, halved
• A few black olives (nicoise or otherwise)
• 3 hardboiled eggs, sliced in half lengthwise
• 2-3 Tbsp simple French vinaigrette

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Salmon selection: You can use either wild or farmed salmon for this recipe. Wild salmon has a more intense flavour and is a bit leaner, but farmed salmon is more readily available and often more affordable. About 150-200g per fillet is a good size.
• New Potatoes: I love using colourful new potatoes – the red and purple varieties look especially beautiful in this salad. They don’t need peeling, which is a bonus! About 250g total is perfect.
• French Vinaigrette: You can absolutely use a good quality store-bought vinaigrette, but homemade is so much better! It’s just olive oil, vinegar (red wine or Dijon), a little mustard, and seasonings.
• Nicoise Olives: Traditionally, Niçoise olives are used, which have a distinctive flavour. If you can’t find them, Kalamata or other small, briny black olives work well as a substitute.

Step-By-Step Instructions

Alright, let’s get this show on the road!

1. First, let’s get those eggs going. Cover your eggs with cold water in a saucepan, bring to a boil, then remove from the heat, cover, and let them sit for 10 minutes. After that, cool them in ice water, then peel.
2. While the eggs are cooking, boil your new potatoes in salted water until they’re tender. Drain them and set them aside.
3. Next, blanch the green beans in boiling salted water until they’re crisp-tender – you want them to still have a bit of bite! Drain and rinse them under cold water to stop the cooking process.
4. Now for the salmon! Pan-fry the salmon fillets in a little butter over medium-low heat until they’re cooked to your liking. I prefer mine slightly pink in the middle, but cook it through if you prefer.
5. In a bowl, gently toss the cooked potatoes and green beans with the French vinaigrette. Don’t overdress them – you want a light coating.
6. Divide the dressed vegetables between two plates. Add the halved tomatoes, olives, and those beautiful halved hardboiled eggs.
7. Finally, top each plate with a salmon fillet. If you’re feeling fancy, garnish with a sprinkle of chopped chives.

Expert Tips

• Don’t overcrowd the pan when frying the salmon. This will lower the temperature and result in steamed, rather than seared, fish.
• Salting the potato water is key – it seasons the potatoes from the inside out.
• For a really vibrant salad, use a mix of different coloured tomatoes.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: This recipe is naturally gluten-free, but double-check your vinaigrette ingredients to be sure.
• Spice Level: Add a tiny pinch of chilli flakes to the vinaigrette for a little kick. My friend, Priya, loves this!
• Dietary – Lower Fat option: Use less butter when frying the salmon, or even bake it in the oven instead.
• Seasonal Adaptations: In spring, swap the green beans for asparagus. It’s delicious! My family always requests this change.

Serving Suggestions

This Salmon Niçoise is fantastic on its own, but you could also serve it with a side of crusty bread for soaking up all that delicious vinaigrette. A crisp glass of white wine would be the perfect accompaniment.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours. The salmon is best eaten fresh, but the salad components can be stored separately and assembled later.

FAQs

Let’s answer some common questions!

• Is Salmon Niçoise traditionally served warm or cold? It’s often served at room temperature or slightly chilled, which is why it’s great for picnics.
• Can I make the vinaigrette ahead of time? Absolutely! In fact, the flavours will meld together even more if you let it sit for a few hours.
• What kind of olives are best for Salmon Niçoise? Traditionally, Niçoise olives are used, but Kalamata or other small black olives are a good substitute.
• How can I tell when the salmon is cooked through? The salmon should flake easily with a fork. If you’re unsure, use a food thermometer – it should reach an internal temperature of 63°C (145°F).
• Can I use a different type of potato? You can, but new potatoes are best because they hold their shape well and have a delicate flavour. If you use a larger potato, make sure to cut it into bite-sized pieces.