Grilled Salmon Salade Niçoise

Classic salade Niçoise features tuna alongside potato, green beans, tomato, and olives. Here we've used heart-healthy salmon.

Yield: 6 servings (serving size: 2 cups salad mixture, 3 ounces fish, and 2 egg wedges)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 353
  • Fat: 15.2g
  • Saturated fat: 3.2g
  • Protein: 29g
  • Carbohydrate: 25.3g
  • Cholesterol: 128mg
  • Iron: 2.1mg
  • Sodium: 665mg
  • Calories from fat: 39%
  • Fiber: 4.1g
  • Calcium: 69mg


  • 3 tablespoons stone-ground mustard
  • 3 tablespoons white wine vinegar
  • 2 tablespoons honey
  • 4 teaspoons olive oil, divided
  • 1/8 teaspoon salt
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 4 (6-ounce) salmon fillets
  • 1 pound small red potatoes, quartered
  • 2 large eggs
  • 1/2 pound green beans, trimmed
  • Cooking spray
  • 4 cups fresh baby spinach
  • 1/4 cup niçoise or pitted kalamata olives, halved
  • 1 large tomato, cut into wedges (about 2 cups)
  • 1/2 red onion, thinly sliced


  1. Combine mustard, vinegar, honey, 1 teaspoon oil, and 1/8 teaspoon salt in a small bowl; stir with a whisk. Set aside.
  2. . Combine remaining 1 tablespoon olive oil, lemon juice, kosher salt, and pepper in a large zip-top plastic bag. Add fish to bag; seal. Marinate in refrigerator 10 minutes.
  3. . While fish marinates, place potato and whole eggs in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes. Remove eggs and plunge into cold water. Cook potato 5 minutes; add green beans. Simmer 5 minutes or until vegetables are tender. Remove potato and beans, and plunge into cold water; drain. Peel eggs, and slice each into 6 wedges; set aside.
  4. . Prepare grill.
  5. . Place fish, skin sides down, on grill rack coated with cooking spray, and grill, covered, 10 to 12 minutes or until fish flakes easily when tested with a fork. Remove skin from fish, and cut fish into chunks.
  6. . Combine spinach, olives, tomato, and onion in a large bowl; add vinaigrette, potato, and beans, and toss to combine. Arrange salad evenly on plates, and top evenly with fish and eggs.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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