Spring Salmon Nicoise Salad

This recipe works in combination with: Chicken, Spinach & Leek Risotto, Crispy Parmesan Chicken & Garlic Green Beans, Smoked Salmon & Asparagus Frittata. This recipe features in these meal plans: Spring Specials.

Salmon, new potatoes, green beans and boiled eggs tossed with dressed watercress, spinach and rocket leaves.


  • 3 medium new potatoes (approx 70g each), quartered
  • 80g of fine trimmed green beans
  • 75g of watercress, spinach and rocket
  • 2 salmon fillets
  • 2 free range medium eggs, washed under cold water
  • 2 tbsp olive oil
  • 2 tsp lemon juice
  • 2 tsp white wine vinegar
  • Serves: 2
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 20 mins
  • Price per person: £3.53
  • Store cupboard: Typical
  • Calories per serving: 518
  • 5-a-day per serving: 1
  • Print Recipe
Spring Salmon Nicoise Salad photo

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  1. To make the dressing, mix together the oil, vinegar and lemon juice. Season with salt and pepper and set aside.
  2. Preheat the grill to high. Place the salmon on a baking tray and season with salt and pepper. Grill for 10-15 minutes, or until the salmon begins to flake. Let the salmon cool, then flake into large pieces.
  3. Meanwhile, cook the potatoes and eggs in lightly salted boiling water for 8-10 minutes. Drain and run the eggs under cold water until cool. Shell the eggs, cut into pieces and set aside. In a separate saucepan, cook the green beans in lightly salted boiling water for 3-4 minutes, or until tender.
  4. Toss the salad leaves, flaked salmon, potatoes, eggs and green beans with the dressing and serve immediately.

Cook's tips

Olives are normally included in a Nicoise salad but omitted in this case to bring a fresh spring flavour to the dish.

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