Salmon Nicoise Salad

gluten freepaleoseafood
Salmon Nicoise Salad

This salmon nicoise is a hearty salad that comes together quickly and is packed with flavor and veggies. The spiralized potatoes quick more quickly and are look beautiful in this gluten free salad.

Salmon Nicoise Salad

Salmon Nicoise Salad

The nicoise salad is traditionally a French salad made of tomatoes, hard-boiled eggs, Niçoise olives, anchovies, and dressed with olive oil. If you order this salad here in America, it’s usually with tuna, potatoes, and green beans – a bit fuller!

I love Niçoise salads, I always feel like I’m having a fancy, healthy, and filling meal. There’s so much flavor and crunch in each bite and it’s a colorful, nutrient packed meal. Talk about eating the rainbow!

Salmon Nicoise Salad

I’ve been obsessed with broiling my salmon ever since I made this Butternut Squash Risotto with Crispy Salmon, and so I decided to top my Niçoise with crispy salmon for a dose of healthy omega-3s. This is the perfect salad to make if you’re having friends over for lunch and want to prepare something pretty and tasty.

The spiralized potatoes ensure more potato in every bite and they look extra special in this salad. They’re salty and add just enough starch into this salad.

Salmon Nicoise Salad

Watch our video to learn how to spiralize sweet potatoes and white potatoes using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Serves 4

Salmon Nicoise Salad

10 minPrep Time

25 minCook Time

35 minTotal Time

Save RecipeSave Recipe


  • 4oz green beans
  • 1 tablespoon extra virgin olive oil
  • 8-10oz red potatoes, peeled, Blade D, noodles trimmed
  • ¼ teaspoon garlic powder
  • salt and pepper
  • 10oz salad greens
  • 2 hard boiled eggs, sliced into thin rounds
  • 1/3 cup halved cherry tomatoes
  • ¼ cup pitted Kalamata olives
  • ½ small red onion, sliced
  • For the vinaigrette:
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon white wine vinegar (or red wine vinegar)
  • 1 teaspoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh thyme leaves
  • ½ tablespoon minced shallots
  • salt and pepper, to taste
  • For the salmon:
  • 2 (3oz) filets salmon
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika
  • salt and pepper


  1. Bring a large pot filled halfway with water to a boil. Add the green beans and let boil until fork tender, 5-7 minutes. Drain into a colander and set aside.
  2. Preheat the oven to the high broil setting. Grease a small casserole dish or oven safe skillet with olive oil. Add the salmon in and season with garlic powder, paprika, salt and pepper. Place the salmon in the oven and broil for 10 minutes.
  3. ?Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add in the potato noodles, season with garlic powder, salt, and pepper. Cover and cook for 7-10 minutes or until cooked all the way through, uncovering occasionally to toss.
  4. ?While potatoes and salmon cook, whisk all ingredients for the vinaigrette together and set aside.
  5. ?Assemble your salads: set down two plates or bowls. On both plates, set down the lettuce. Then, divide equally the green beans, potato noodles, boiled eggs, cherry tomatoes, olives, red onion, and tuna. Drizzle each with the vinaigrette and serve.

Salmon Nicoise Salad

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1 comment

Colleen says:
I don't know if anyone else is encountering this problem but it's very difficult to read your printed recipes as the print comes out so light, its difficult to read. Can you perhaps consider using black (or at least darker) color for your text? Spacing, size, everything else is great. I get around this problem by copying and pasting into a word document and changing the color of the text to black but if other people are encountering this problem, perhaps you can consider using a darker font -- at least for when you send a recipe to print, even if you don't think it goes with the muted colors of your site. Thank y ou

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