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    Home » Seafood

    Niçoise Salad with Salmon

    Published: Apr 9, 2022 · Modified: Feb 20, 2024 by Zimmy · This post may contain Amazon and other affiliate links · Leave a Comment

    Jump to Recipe Jump to Video Print Recipe

    Niçoise Salad with Salmon. Featuring tender, flaky Coho salmon marinated in a zesty lemon-Dijon mixture and oven-roasted to perfection, this dish is both elegant and flavourful.

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

    Paired with a vibrant array of fresh ingredients such as baby potatoes, hard-boiled quail eggs, blanched asparagus, cherry tomatoes, and assorted olives, all tossed in a tangy white balsamic vinaigrette, this salad is a celebration of colours, textures, and flavours. Whether you are hosting a special dinner party or simply craving a light and refreshing meal this salad is sure to impress.

    Jump to:
    • Ingredients
    • Instructions
    • FAQ
    • Equipment
    • Leave a Comment
    • 📖 Recipe

    Ingredients

    Salmon

    • Lemon
    • Dijon mustard
    • Garlic clove
    • Olive oil
    • Salt and pepper
    • Coho salmon fillet 

    Salad Dressing

    • White balsamic vinegar
    • Dijon mustard
    • Honey
    • Salt
    • Black pepper
    • Olive oil

    Suggested Salad Ingredients

    • Baby potatoes 
    • Eggs 
    • Asparagus spears 
    • Tomatoes 
    • Celery 
    • Cucumbers sliced
    • Dill pickles 
    • Olives
    • Lettuce leaves 
    • Red onion 
    • Lemon

    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 and 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.

    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 for a Niçoise Salad with Salmon.
    Niçoise Salad with Salmon – salmon

    Place the salmon in the oven and cook for 10 to 12 minutes, until it is just cooked through. (Watch the salmon bake and sizzle here)

    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.

    FAQ

    Can I pan sear the salmon instead of roasting?

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

    • A platter of a Niçoise Inspired Salad with Wild Sockeye Salmon
      Niçoise Inspired Salad with Wild Sockeye Salmon
    • A deconstructed Salmon Niçoise-Style Salad.
      Salmon Niçoise-Style Salad

    Equipment

    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.

    Leave a Comment

    Did you try this Niçoise Salad with Salmon recipe or have any questions? If you could spare a few moments to leave us a comment and rating it would really help us out (and make our day!) Thanks so much, Elaine & James (aka Zimmy)

    📖 Recipe

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

    Niçoise Salad with Salmon

    Featuring tender, flaky Coho salmon marinated in a zesty lemon-Dijon mixture and oven-roasted to perfection, this dish is both elegant and flavourful.
    Paired with a vibrant array of fresh ingredients such as baby potatoes, hard-boiled quail eggs, blanched asparagus, cherry tomatoes, and assorted olives, all tossed in a tangy white balsamic vinaigrette, this salad is a celebration of colours, textures, and flavours. Whether you are hosting a special dinner party or simply craving a light and refreshing meal this salad is sure to impress.
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 35 minutes mins
    Resting Time 20 minutes mins
    Total Time 1 hour hr 10 minutes 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 ⅓ 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.

    Video

    Keyword nicoise salmon salad, recipe for baked coho salmon, recipe for salad nicoise with salmon, wild caught coho salmon, wild coho salmon recipes
    Tried this recipe?Let us know how it was!

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