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Salmon Nicoise Salad

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 4 oz green beans
  • 1 tablespoon extra virgin olive oil
  • 8-10 oz red potatoes peeled, Blade D, noodles trimmed
  • ¼ teaspoon garlic powder
  • salt and pepper
  • 10 oz 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


  • 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.
  • 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.
  • ?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.
  • ?While potatoes and salmon cook, whisk all ingredients for the vinaigrette together and set aside.
  • ?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.