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5 from 8 votes

Salmon Niçoise Salad Recipe

Makes one giant salad to serve 4-6 people Check the "Notes and Resources" section that follows for technique tips, ingredient brands, stores/where to buy.
Course: Salad
Cuisine: Mediterranean
Keyword: anti-inflammatory, salmon
Servings: 4 servings

Ingredients

Ingredients for Lemon Herb Roasted Salmon:

  • 1 1½-2 pound side of wild King salmon about 1½-2 pounds, skin-on
  • 1 whole bulb of garlic sliced in half around the middle (like the equator around the middle of the planet)
  • 2 lemons thinly sliced
  • handful of fresh herb sprigs I chose oregano, savory, rosemary, and thyme
  • olive oil
  • salt and pepper

Ingredients for Salad:

  • 4 eggs
  • 2 sweet potatoes or regular potatoes, you choose, peeled and cut into 1-inch pieces
  • 2 handfuls of green beans
  • 1 cup pickled peppers
  • 1 cup olives
  • ½ cup capers or caperberries
  • 4-6 cups greens arugula, butter lettuce, frisee, romaine, or any combination
  • heirloom tomatoes sliced into wedges or rounds
  • cherry tomatoes sliced in half
  • radishes quartered
  • 2 avocados sliced into wedges
  • Meyer lemon wedges
  • The World's Greatest Anchovy Vinaigrette https://www.thedeliciouslife.com/tri-colore-salad-with-anchovy-vinaigrette-pizzeria-mozza-recipe/
  • fresh flat-leaf parsley for freshy fresh flavor at the end

Instructions

Roast the Salmon:

  • Preheat oven to 350ºF.
  • Cut a piece of parchment paper to fit a large baking sheet that will hold the salmon. The parchment paper will make it easier to lift the salmon in one piece from the baking sheet to the board. Drizzle a little bit of olive oil on the parchment paper.
  • Place the salmon skin side down on the parchment paper. Season the salmon with salt and pepper. Arrange lemon slices and garlic bulb halves around the salmon. Drizzle the salmon, lemons, and especially the garlic halves with more oil. Place herb sprigs on top, pressing into the salmon to coat the sprigs with a little bit of the oil.
  • Roast the salmon until it is BARELY cooked through — when you poke the center of the fillet with the tip of a sharp, narrow knife and twist it, it is just opaque. Because thickness of salmon filet will determine cooking time, check the salmon with a knife after 10 minutes, then every few minutes until it's done.
  • Remove salmon from oven, and set aside to cool.

Cook Vegetables for Salad:

  • Fill a pot large enough to hold the potatoes with water and bring to a boil. The pot is too big for the eggs, but will save you from having to unnecessarily use extra pots and pans. Using a ladle, lower eggs into the boiling water one or two at a time, turn down heat to simmer, and cook eggs for 7 minutes. Remove eggs from simmering water with a slotted spoon, i.e. keep the water in the pot, and drop them into an ice-water bath. Turn the heat back up to bring the water back to a boil. When they become cool enough to handle, peel the eggs, and slice them into either halves or quarters.
  • Place the potatoes in the boiling water. Turn down the heat and simmer the potatoes until tender, about 7-8 minutes. Place green beans in the bottom of a large colander. Drain the hot water from the potatoes over the green beans, then gently pour the potatoes into the colander, too. Pour the green beans and potatoes into a large bowl and drizzle with a little bit of vinaigrette.
  • Whole, peeled cooked eggs, greens beans, and potatoes can be cooked a day ahead and kept in the refrigerator overnight. Simply take them out of the fridge an hour or so before to take the chill off. The cooked vegetables need to be neither piping hot nor chilled for this dish.

Assemble the Salad:

  • Using the parchment paper, lift and transfer the entire salmon fillet from the baking sheet to the serving platter or board. If the salmon flakes apart, don't worry, you can cover up any and all flaws with a shower of fresh herbs at the end. Once the salmon is on the board, cut away the excess parchment paper; you can leave whatever is under the salmon.
  • Arrange the cooked eggs, potatoes, green beans, pickled peppers, olives, capers or caperberries, tomatoes, radishes, avocado, and lemon wedges around the salmon on the board. If there is space on the board, add handfuls of greens that have been very lightly dressed with the vinaigrette. (Otherwise, you can serve the greens from a separate bowl.) Drizzle the entire board with the vinaigrette. Hit everything with black pepper and chopped fresh herbs including parsley.
  • Serve with additional vinaigrette, awesome bread and soft salty butter, and bottles of rosé. Everyone gets to dive in and make a plate for themselves.
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