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You are here: Home / Seafood / Niçoise Salad with Oven Roasted Coho Salmon

Niçoise Salad with Oven Roasted Coho Salmon

April 9, 2022 by zimmysnook

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A large platter of a salmon Niçoise salad. Five pieces of salmon are centered in the platter and are surrounded by various vegetables, eggs and pickles.

Niçoise inspired salad with oven roasted Coho salmon. The salmon was surrounded with asparagus, potatoes, cucumbers, celery, red onions, tomatoes, pickles, olives and hard boiled quail eggs.

Served with a dressing of white balsamic, Dijon, honey, s&p and olive oil.

A close up of the salmon on a large platter of Niçoise salad.
On the top of a range is a pot boiling potatoes and a sheet pan with a portioned coho salmon ready to get roasted.
A sheet pan of portioned marinated coho salmon.

Watch the salmon bake and sizzle here

Niçoise Salad with Oven Roasted Coho Salmon: Frequently Asked Questions (FAQ)

Can I pan sear the salmon instead of roasting?

Yes, you sure can! I have two other Niçoise Salad recipes where I’ve pan seared the salmon.

  • Niçoise Inspired Salad with Wild Sockeye Salmon
  • Salmon Niçoise-Style Salad
A large platter of a salmon Niçoise salad. Five pieces of salmon are centered in the platter and are surrounded by various vegetables, eggs and pickles.

Niçoise Salad with Oven Roasted Coho Salmon

Niçoise inspired salad with oven roasted coho salmon. The salmon was surrounded with asparagus, potatoes, cucumbers, celery, red onions, tomatoes, pickles, olives and hard boiled quail eggs.
Served with a dressing of white balsamic, Dijon, honey, s&p and olive oil.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 35 mins
Resting Time 20 mins
Total Time 1 hr 10 mins
Course Brunch, Dinner, Dressing, Entree, Lunch, Main Course, Salad
Cuisine French
Servings 4 -5 People

Ingredients
  

Salmon

  • 1 lemon zested and juiced
  • 1 tablespoon Dijon mustard
  • 1 garlic clove minced
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • 1 1.5 to 2-pound skin-on coho salmon fillet one inch thick, divided into 4 to 5 equal pieces

Salad Dressing

  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup good olive oil

Suggested Salad Ingredients:

  • 16 baby potatoes boiled, cut in half. While warm, lightly tossed in olive oil, salt, pepper, and a splash of white balsamic vinegar.
  • 8-10 hard boiled quail eggs halved (or 4 large chicken eggs)
  • 12-16 asparagus spears or 20-24 green beans blanched in boiling water for 2-3 minutes, removed to an ice water bath.
  • 20 cherry tomatoes halved
  • 2 stalks of celery sliced
  • 2 mini cucumbers sliced (or 1/3 of an English cucumber)
  • 2 mini dill pickles quartered into spears
  • ¼ cup assorted olives
  • 8-10 large lettuce leaves romaine or frisée
  • ½ red onion marinated optional
  • Lemon wedges

Instructions
 

Salad Dressing

  • In a small bowl whisk together the vinegar, mustard, honey, salt, and pepper. Then slowly whisk in the olive oil to thicken the dressing. Set aside until ready to serve.

Salmon

  • Preheat the oven to 400°F convection roast (or 425°F conventional bake)
  • In a small bowl, whisk together the lemon zest, juice, Dijon, garlic, olive oil and season with salt & pepper.
  • Place the salmon pieces on a sheet pan that has been lined with parchment paper. Pour the marinade over the salmon and let sit at room temperature for 10 minutes.
  • Place the salmon in the oven and cook for 10 to 12 minutes, until it is just cooked through.
  • Remove from the oven and let it rest for 10-20 minutes.
  • Serve on a platter surrounded by a selection of your favourite greens, vegetables, pickles, olives, hard boiled eggs, and salad dressing.

Notes

Watch the salmon bake and sizzle here
Keyword Coho Salmon recipe, roasted salmon, Salad Niçoise, Salmon salad
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe. We would love to hear from you!

Please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Cooked on/in the Hestan Dual Fuel Range using the Hestan Culinary 4-Qt NanoBond Saucepan.

Proud Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.

Filed Under: Boards & Trays, Mains, Salads, Sides & Dips, Seafood Tagged With: Coho Salmon, Niçoise Salad, salad dressing, Salmon recipe, salmon salad, sheet pan salmon

Previous Post: « Individual Ground Beef Wellingtons
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