Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 salmon fillets (about 6 oz / 170 g each)
- 1 lb (454 g) baby potatoes
- 8 oz (227 g) green beans, trimmed
- 8 cups (about 6 oz / 170 g) mixed salad greens
- 1 1/2 cups (about 9 oz / 255 g) cherry tomatoes, halved
- 3/4 cup (about 4 oz / 115 g) Niçoise or Kalamata olives, pitted
- 4 large eggs
- 3 tbsp extra-virgin olive oil (for salmon)
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
- Vinaigrette: 1/4 cup (60 ml) extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tbsp red wine vinegar, 1 tbsp Dijon mustard, 1 small garlic clove (finely grated), 1/2 tsp honey, 1/2 tsp kosher salt, 1/4 tsp black pepper
Do This
- 1. Heat oven to 425°F (220°C). Set a rack in the middle.
- 2. Boil potatoes in salted water 12–15 minutes; drain. Blanch green beans 3 minutes; ice bath.
- 3. Soft-boil eggs: simmer 7 minutes; ice bath 3 minutes; peel and halve.
- 4. Roast salmon: season with 3 tbsp olive oil, salt, pepper; bake 10–12 minutes to 125°F (52°C) for medium.
- 5. Whisk vinaigrette (lemon, vinegar, Dijon, garlic, honey, salt, pepper); whisk in 1/4 cup olive oil.
- 6. Assemble: greens, potatoes, green beans, tomatoes, olives, eggs; top with salmon; drizzle vinaigrette.
Why You’ll Love This Recipe
- It eats like a full dinner: protein, veggies, and potatoes all in one satisfying bowl.
- Everything can be prepped while the salmon roasts, so it feels efficient (not fussy).
- The Dijon-lemon vinaigrette ties everything together with bright, punchy flavor.
- Flexible and forgiving: swap in whatever greens or olives you already like.
Grocery List
- Produce: baby potatoes, green beans, mixed salad greens, cherry tomatoes, lemon, garlic (1 clove), optional fresh parsley or dill
- Dairy: large eggs
- Seafood: salmon fillets
- Pantry: extra-virgin olive oil, red wine vinegar, Dijon mustard, honey, kosher salt, black pepper, Niçoise or Kalamata olives
Full Ingredients
Salmon
- 4 salmon fillets (about 6 oz / 170 g each), skin-on or skinless
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Salad Components
- 1 lb (454 g) baby potatoes (small Yukon gold or red potatoes)
- 8 oz (227 g) green beans, trimmed
- 4 large eggs
- 8 cups (about 6 oz / 170 g) mixed salad greens (spring mix, arugula, or romaine)
- 1 1/2 cups (about 9 oz / 255 g) cherry tomatoes, halved
- 3/4 cup (about 4 oz / 115 g) Niçoise olives or Kalamata olives, pitted
- Optional garnish: 2 tablespoons chopped fresh parsley or dill
Dijon-Lemon Vinaigrette
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 1 small garlic clove, finely grated (about 1/2 teaspoon)
- 1/2 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup (60 ml) extra-virgin olive oil
Step-by-Step Instructions
Step 1: Preheat the oven and set up your stations
Preheat the oven to 425°F (220°C) with a rack in the middle. Line a rimmed baking sheet with parchment paper (or foil) for easy cleanup. Set out a large bowl of ice water for cooling the green beans and eggs later.
Step 2: Cook the baby potatoes until tender
Add the baby potatoes to a medium pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt to the water. Bring to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are fork-tender, 12 to 15 minutes (smaller potatoes will be closer to 12 minutes).
Drain well. If any potatoes are larger than bite-size, cut them in half. Set aside to cool slightly while you prep the rest.
Step 3: Blanch the green beans (bright, tender-crisp)
Bring a medium pot of water to a boil (you can reuse the potato pot). Add the green beans and cook until bright green and crisp-tender, 3 minutes.
Use a slotted spoon or tongs to transfer the beans to the ice water bath for 2 minutes to stop the cooking. Drain and pat dry.
Step 4: Soft-boil the eggs
Bring a small pot of water to a gentle boil. Carefully lower in the eggs. Cook at a steady simmer for exactly 7 minutes for jammy, soft centers.
Transfer the eggs to the ice water bath for 3 minutes. Peel, then cut in half lengthwise. Set aside.
Step 5: Roast the salmon
Place the salmon fillets on the prepared baking sheet. Drizzle with 3 tablespoons extra-virgin olive oil and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Rub gently to coat.
Roast for 10 to 12 minutes, until the salmon is opaque on the outside and flakes easily. For best results, check the thickest part with an instant-read thermometer: 125°F (52°C) for medium and still-moist, or 130°F (54°C) for medium-well.
Let the salmon rest on the pan for 2 minutes while you whisk the vinaigrette and build the salad.
Step 6: Make the Dijon-lemon vinaigrette
In a small bowl, whisk together the lemon juice, red wine vinegar, Dijon mustard, grated garlic, honey, salt, and pepper until smooth.
While whisking constantly, slowly drizzle in the 1/4 cup (60 ml) olive oil until the dressing looks glossy and slightly thickened.
Step 7: Assemble the Niçoise-ish salad
Divide the greens among 4 dinner plates or shallow bowls (about 2 cups per serving). Arrange the potatoes, green beans, cherry tomatoes, olives, and egg halves on top in sections (it looks pretty and makes it easy to get a bit of everything).
Top each salad with a salmon fillet. Drizzle each serving with vinaigrette (about 2 tablespoons per plate to start), then pass extra at the table. Finish with optional chopped parsley or dill, and a final pinch of black pepper if you like.
Pro Tips
- Don’t overcook the salmon: Pull it at 125°F (52°C) for moist, tender flakes; it will rise a degree or two as it rests.
- Dry your green beans well: Excess water dilutes the vinaigrette and makes the salad taste flat.
- Season in layers: Salt the potato water, then taste and adjust the vinaigrette at the end. The potatoes especially benefit from good seasoning.
- Make it restaurant-pretty: Keep components in small piles and tuck the egg halves near the salmon; it reads “Niçoise” right away.
- Use a warm-potato trick: Toss the potatoes with 1–2 teaspoons of vinaigrette while they’re still slightly warm so they soak up flavor.
Variations
- More classic Niçoise vibes: Add 1 tablespoon capers and 4 chopped anchovy fillets to the vinaigrette, or serve anchovies on the side.
- Swap the protein: Use 2 (5 oz / 142 g) cans of good-quality tuna (drained) instead of salmon, or roasted chicken thighs.
- Different veggies: Trade green beans for asparagus (roast at 425°F / 220°C for 8 minutes) or add sliced cucumber for extra crunch.
Storage & Make-Ahead
For best texture, store components separately in airtight containers in the refrigerator: potatoes and green beans (up to 4 days), vinaigrette (up to 5 days), and cooked salmon (up to 2 days). Keep greens and tomatoes separate so they don’t get soggy. To make ahead for quick dinners, cook the potatoes, blanch the beans, and mix the vinaigrette up to 2 days in advance. Soft-boiled eggs are best made the day you’ll eat them, but you can cook and refrigerate them (unpeeled) up to 2 days; peel just before serving. Serve salmon chilled, room temperature, or gently rewarm in a 300°F (150°C) oven for 6–8 minutes.
Nutrition (per serving)
Approximate, per serving (1 salmon fillet + assembled salad): 690 calories; 40 g protein; 45 g fat; 38 g carbohydrates; 6 g fiber; 980 mg sodium.
