Grilled Salmon Niçoise Salad Recipe with Lemon Vinaigrette

This post is sponsored by Sprouts Farmers Market. As always, all opinions and recipes are my own.

A fresh twist on the French classic: Salmon Niçoise Salad is an ideal summer dinner. Wild sockeye salmon replaces the traditional tuna, and crisp romaine, steamed green beans, baby potatoes and red onion come together under a tangy olive oil–Dijon vinaigrette. Bright and satisfying for lunch or dinner, this salad is full of sunny, seasonal flavor.

When I was pregnant, a Sunday at the theater introduced me to a production of Les Misérables. It felt both old-fashioned and modern, and the music stuck with us for days afterward. We walked around the house singing the soundtrack because we love the score so much. I even mistakenly thought the story was about the French Revolution — a reminder that I’m no history expert — but the connection to French culture made me want to share a French-inspired recipe for Bastille Day.

For this Bastille Day recipe I teamed up with Sprouts Farmers Market. I reached out to a friend living in Paris for inspiration, but the spark actually came from a simple salad my mother-in-law and I made during a visit. That idea evolved into a Niçoise-style salad using salmon — a change we prefer at home — and a bright Dijon-olive oil dressing. I picked up wild sockeye salmon at the Sprouts fish counter, along with fresh green beans, baby potatoes, romaine, eggs and Dijon mustard to build the dish.

This Salmon Niçoise Salad makes a hearty lunch or a light dinner and is especially great in summer. Most components — salmon, eggs, green beans and potatoes — can be cooked ahead and refrigerated, so assembly is fast when you’re ready to eat. The recipe omits traditional anchorages like tomatoes and anchovies, but you can add them if you like.

Salmon Niçoise Salad Essentials

Prep your workspace with a sheet pan, a saucepan for boiling eggs and steaming vegetables, and a mason jar or small container to shake up the dressing. Simple tools make this salad easy and approachable.

Ready to make a big bowl of this summer salad? The recipe below walks you through the dressing, baking the salmon and assembling the salad so every bite is fresh and balanced.

Salmon Niçoise Salad

Ingredients

Salad

• 1 lb wild sockeye salmon, skin on, deboned
• Kosher salt and pepper, to taste
• 4 cups romaine lettuce, chopped
• 2 cups fresh green beans, trimmed
• 4 eggs (Sprouts Organic Cage Free recommended)
• 8 baby medley potatoes
• ½ red onion, diced (about ¾ cup)

Dressing

• 4 tablespoons extra virgin olive oil
• 3 tablespoons red wine vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1½ tablespoons freshly squeezed lemon juice
• Kosher salt and pepper, to taste

Instructions

Make the Dressing

1. In a mason jar combine olive oil, red wine vinegar, Dijon mustard, honey and lemon juice.
2. Season with salt and pepper, cap the jar and shake vigorously until emulsified. Set aside.

Make the Salad

1. Preheat the oven to 375°F. Line or grease a baking sheet.
2. Place the salmon skin-side down on the sheet and season with salt and pepper.
3. Bake 15–25 minutes, depending on thickness, until cooked through. Thicker fillets will need more time.
4. While the salmon bakes, steam the green beans and potatoes on the stovetop or in the microwave; set aside.
5. Place eggs in a saucepan, cover with 1″ of water and bring to a boil. Once boiling, remove from heat, cover and let stand 8–10 minutes. Drain and cool in ice water before peeling.
6. When components are slightly cooled, assemble the salad: place romaine in a large bowl, then top with green beans, halved eggs, potatoes and red onion.
7. Drizzle dressing over the salad, then add flaked or whole pieces of salmon on top.
8. Serve immediately and enjoy.

Notes

The salmon, eggs, green beans and potatoes can be cooked ahead and stored in airtight containers in the refrigerator. Rewarm the salmon, green beans and potatoes when ready to serve, then assemble for a quick, fresh meal.

Nutrition (per serving)

• Calories: 483 kcal
• Carbohydrates: 22 g
• Protein: 33 g
• Fat: 30 g (Saturated fat: 5 g)
• Fiber: 5 g | Sugar: 8 g | Sodium: 289 mg

Are you a Francophile? Would you like to try this Salmon Niçoise Salad?