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Citrus Herb Salmon Nicoise Salad

A refreshing, nutritious salad combining classic Nicoise elements with zesty citrus and flavorful herbs, perfect for busy weeknights.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Main Course, Salad
Cuisine: Healthy, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Salad
  • 2 fillets salmon fillets Fresh or frozen, thaw if using frozen.
  • 1 tablespoon olive oil For drizzling over salmon.
  • 1 lemon lemon For juice and zest.
  • 4 cups mixed salad greens Any variety you prefer.
  • 1 cup green beans, trimmed Blanch for a vibrant crunch.
  • 1 cup cherry tomatoes, halved Adds sweetness and color.
  • 2 pieces hard-boiled eggs, sliced For protein and texture.
  • to taste Salt and pepper Use to enhance flavor.
  • Fresh herbs (like dill or parsley) For garnish and added flavor.
  • Olives (optional) For an authentic touch.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Place the salmon fillets on a lined baking sheet, drizzle with olive oil, and squeeze half a lemon on top. Sprinkle with salt and pepper.
  3. Bake the salmon for 12-15 minutes, or until it flakes easily with a fork.
  4. Boil a small pot of water, add trimmed green beans, and cook for 3-4 minutes until bright green and tender-crisp. Drain and set aside.
Assembly
  1. In a large bowl, combine mixed salad greens, cherry tomatoes, and cooked green beans.
  2. Top the salad with sliced hard-boiled eggs and flaked salmon.
  3. Drizzle the remaining lemon juice over the salad and sprinkle with freshly chopped herbs.
Serving
  1. Serve the salad immediately, optionally with a side of olives.

Notes

For perfectly cooked salmon, do the fork test; it should flake easily. You can also try different dressings like balsamic vinaigrette for a new twist. This salad lasts in the fridge for up to 2 days, just keep the greens separate until serving.