Go Back
–+ servings
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
Cook Time 35 minutes
Resting Time 20 minutes
Total Time 1 hour 10 minutes
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!