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Overview of Salmon Nicoise Salad

Salmon Niçoise Salad with Balsamic Vinaigrette

Salmon Niçoise Salad with Balsamic Vinaigrette - Perfectly sautéed salmon filets, crispy potatoes, protein-rich eggs, olives, capers and veggies make for a nutrition packed salad.
Prep Time 10 mins
Cook Time 15 mins
Course Dinner, Lunch, Salad
Cuisine American, French
Servings 2



  • 2 Salmon Filets
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 tbsp Extra Virgin Olive Oil


  • 1/4 cup Extra Virgin Olive Oil
  • 2 tbsp Balsamic Vinegar
  • 1 tsp Honey
  • 1 tsp Pressed Garlic
  • Pinch of Pepper


  • 4 cups Romaine Lettuce
  • 2 large Utopihen Pasture Raised Eggs, soft boiled
  • 2 Beets, cleaned and cooked
  • 6 Asparagus Stalks, cooked
  • 1 cup Green Beans, cleaned and steamed
  • 1 cup Potatoes, halved and sautéed until golden brown
  • 1/2 cup Persian Cucumber, sliced
  • 1/4 cup Kalamata Olives
  • 2 tbsp Capers
  • Pinch of Salt
  • Pinch of Pepper



  • Heat olive oil in medium sauté pan.
  • Salt and pepper your salmon filets.
  • Sauté the first side until cooked to an opaque pinkish color, about 3-4 minutes. Flip and cook the second side the same way. Salmon will be perfectly sautéed when it is firm and its flesh is opaque all the way through.

Crispy Potatoes

  • Heat olive oil in medium sauté pan.
  • Cut your new potatoes in half and sauté them with olive oil face down so that the cut side gets golden brown and crispy.
  •  Flip occasionally to avoid burning as they cook.


  • Boil beets for 15-20 minutes (depending on the size of your beets) until they can easily be pierced with a fork.
  • Peel beets once they are cooked and cooled.
  • Steam asparagus and green beans.
  • Keep veggies al dente. Steam until bright green, the outside should be softer but inside will be a little crunchy.


  • Mix all ingredients in bowl or dressing bottle. As you mix, the dressing will emulsify and thicken.


  • Layer the romaine lettuce on plate or platter.
  • Break up salmon and place on top of lettuce.
  • Arrange layers of green beans, eggs, potatoes, cucumbers, beets, asparagus, olives and capers.
  • Drizzle each salad with dressing, sprinkle with salt and pepper.


  • Do your best to keep your beans and asparagus al dente, in other words with a little crunch. Mushy veggies are not a salads best friend. Simply steam each until bright green, the outside should be softer but inside will be a little crunchy.
  • We went with Romaine lettuce, but if you would like to try a different variety — go for it!
  • Enjoy all the flavors in this delicious nutrition packed Salmon Niçoise Salad with Balsamic Vinaigrette.