Roasted Salmon Nicoise-Style Salad with Herbed Potatoes

Roasted Salmon Nicoise-Style Salad with Herbed Potatoes

The Roasted Salmon Nicoise-Style Salad with Herbed Potatoes is a modern twist on the classic French dish, Salade Niçoise. Originating from the sun-drenched coastal city of Nice in the south of France, the traditional version typically features tuna, hard-boiled eggs, tomatoes, green beans, olives, and potatoes dressed in a robust vinaigrette. Over time, this beloved salad has evolved, embracing regional ingredients and dietary preferences while maintaining its core essence: fresh, vibrant flavors and a balance of textures. Our version elevates the original by using roasted salmon instead of canned or seared tuna, adding a rich, buttery depth that complements the crisp vegetables and tender herbed potatoes. This rendition not only honors the Mediterranean roots of the dish but also enhances it with heart-healthy omega-3s and a gourmet touch suitable for both weeknight dinners and weekend entertaining.

The History

Salade Niçoise traces its roots back to the late 19th century in Nice, a port city nestled along the French Riviera. Initially, it was a humble peasant dish made with whatever was fresh and available—typically anchovies, tomatoes, olive oil, and wild greens. As the region prospered and culinary techniques advanced, the salad began to include boiled potatoes, green beans, hard-boiled eggs, and canned tuna, which became a staple after World War II due to its availability. The dish gained international fame in the 20th century, thanks to American chefs and food writers who adapted it for Western palates. Purists argue over what constitutes an authentic Niçoise salad—some insist on raw tomatoes and no cooked vegetables, while others welcome innovation. Our Roasted Salmon Nicoise-Style Salad pays homage to this debate by respecting the spirit of the original while introducing sustainable, high-quality ingredients like oven-roasted salmon and house-made herb-infused potatoes, creating a refined version that’s both nutritious and deeply satisfying.

Ingredients Breakdown

This recipe combines bold Mediterranean flavors with premium components to create a balanced, restaurant-quality meal at home. Let’s examine the key ingredients:

• Salmon Fillet: Wild-caught or sustainably farmed salmon provides a rich source of protein and omega-3 fatty acids. Its natural oils caramelize beautifully when roasted, enhancing flavor and texture.
• Baby Potatoes: Small waxy varieties like Yukon Gold or fingerlings hold their shape well after boiling and absorb herbs effortlessly.
• Fresh Herbs: A combination of parsley, dill, chives, and thyme adds brightness and complexity. Dill pairs especially well with salmon.
• Green Beans: Blanched until crisp-tender, they bring color, crunch, and a mild earthiness.
• Cherry Tomatoes: Halved and ripe, these burst with sweetness and acidity, balancing the richness of the fish.
• Cucumber: English cucumbers are preferred for their thin skin and low seed content, contributing cool freshness.
• Red Onion: Thinly sliced and briefly soaked in cold water to mellow its sharpness, it adds subtle bite without overpowering.
• Kalamata Olives: These briny, purple-black olives are a hallmark of Mediterranean cuisine, lending saltiness and depth.
• Hard-Boiled Eggs: Sliced or quartered, they contribute creaminess and extra protein.
• Capers: Briny and tangy, capers cut through the fat and elevate the dressing.
• Dijon Mustard & Red Wine Vinegar: The base of the vinaigrette, providing tang and emulsifying power.
• Extra Virgin Olive Oil: High-quality oil forms the body of the dressing, adding fruitiness and smooth mouthfeel.
• Garlic & Lemon Juice: Fresh garlic adds pungency; lemon juice brightens the entire dish.
• Sea Salt & Black Pepper: Essential seasonings that enhance all other flavors.

Step-by-Step Recipe

1. Preheat the Oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Prepare the Salmon: Pat the salmon fillet dry with paper towels. Place it skin-side down on the baking sheet. Drizzle with olive oil, then season generously with salt, pepper, and a squeeze of lemon juice. Add a few thin lemon slices on top for aroma. Roast for 12–15 minutes, depending on thickness, until the salmon flakes easily with a fork but remains moist inside.
3. Cook the Potatoes: While the salmon roasts, place halved baby potatoes in a pot of salted cold water. Bring to a boil, then reduce heat and simmer for 12–15 minutes until tender when pierced with a knife. Drain and return to the pot to dry slightly.
4. Infuse the Potatoes: Toss the warm potatoes with chopped fresh herbs (parsley, dill, chives), a minced garlic clove, a drizzle of olive oil, lemon zest, salt, and freshly ground black pepper. Mix gently to avoid breaking them. Cover and set aside.
5. Blanch the Green Beans: In the same pot, bring water back to a boil. Add trimmed green beans and cook for 2–3 minutes until bright green and crisp-tender. Immediately plunge into ice water to stop cooking. Drain and pat dry.
6. Make the Vinaigrette: In a small bowl, whisk together 1 tablespoon Dijon mustard, 2 tablespoons red wine vinegar, 1 minced shallot or garlic clove, 1 teaspoon capers (optional), salt, and pepper. Slowly stream in 1/3 cup extra virgin olive oil while whisking continuously until emulsified. Stir in a squeeze of fresh lemon juice.
7. Assemble the Salad Base: In a large serving bowl or platter, arrange a bed of mixed greens if desired. Scatter cherry tomatoes, cucumber slices, blanched green beans, thinly sliced red onion, Kalamata olives, and hard-boiled egg quarters.
8. Add the Potatoes: Spoon the herbed potatoes around the edges or nestle them throughout the salad for visual appeal.
9. Flake the Salmon: Once cooled slightly, remove any bones and flake the salmon into large chunks, keeping the skin behind. Place the warm or room-temperature salmon pieces atop the salad.
10. Dress and Serve: Drizzle the Dijon vinaigrette over the salad just before serving, or serve it on the side for guests to add themselves. Garnish with additional fresh herbs and a final sprinkle of flaky sea salt.

Tips

• Don’t Overcook the Salmon: Remove it from the oven when it’s still slightly translucent in the center—it will continue to cook from residual heat.
• Use Room-Temperature Ingredients: Especially for the eggs and dressing, as cold items can cause the olive oil to solidify slightly.
• Toast the Potatoes (Optional): For extra flavor, spread boiled potatoes on a tray, drizzle with oil, and roast for 10–15 minutes until golden before tossing with herbs.
• Prep Ahead: Cook the potatoes, blanch the beans, make the dressing, and hard-boil the eggs up to one day in advance. Store separately in airtight containers in the fridge. Reheat potatoes slightly before assembling.
• Serve Warm or Cold: This salad works beautifully at room temperature, making it ideal for picnics or packed lunches.
• Balance the Dressing: Taste as you go. If too acidic, add more oil. If too oily, add a splash of vinegar or lemon juice.
• Choose Sustainable Salmon: Look for MSC-certified or ASC-labeled salmon to support responsible fishing practices.

Variations and Customizations

This versatile dish welcomes endless adaptations based on dietary needs, seasonal availability, or personal taste:

• Vegan Option: Omit salmon and eggs. Use marinated and baked tofu or chickpeas for protein. Replace honey (if used) in dressing with maple syrup.
• Pescatarian Twist: Keep the salmon or swap it with grilled tuna, sardines, or anchovies for authenticity.
• Low-Carb/Keto Version: Reduce or omit potatoes. Add avocado slices, extra olives, and hemp seeds for healthy fats.
• Gluten-Free Friendly: Naturally gluten-free—just ensure all packaged ingredients (like mustard) are certified GF.
• Add Grains: Turn it into a heartier bowl by adding quinoa, farro, or couscous for a complete meal.
• Seasonal Swaps: In summer, use heirloom tomatoes and fresh basil. In winter, roast beets or fennel to complement the salmon.
• Spice It Up: Add a pinch of crushed red pepper flakes to the vinaigrette or garnish with pickled jalapeños.
• Creamy Variation:

  : Stir Greek yogurt or mayonnaise into the dressing for a creamy alternative to vinaigrette.

• Smoked Salmon Option: Skip roasting and use cold-smoked salmon for a different flavor profile—ideal for no-cook versions.