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Overhead view of Salmon Salad Niçoise on a white plate

Salmon Salad Niçoise

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This Salmon Salad Niçoise is a scrumptious twist on the French classic, replacing the tuna with grilled salmon. The Omega-3 fatty acids in the seafood make it a heart-healthy dish that doesn’t taste like health food!

Salmon Salad Nicoise on a white serving plate

Salmon Salad Niçoise

Typically made with canned tuna, I  actually prefer my version with rare ahi tuna or grilled salmon.  Niçoise translates to “prepared in Nice,” so you’d find this dish on the menu across the French Riviera.

The integral components of any “Niçoise” dish are tomatoes, black olives, garlic and anchovies. Hard boiled eggs, potatoes, green beans are typical additions to this salad.

Since I took liberties with my seafood, I also tweaked the ingredients, adding hearts of palm, red bell pepper and swapped out the Niçoise olives for Kalamata. Instead of adding anchovies to the salad, I utilized anchovy paste in the dressing as it offered that umami that most wouldn’t realize had a seafood origin.

The results were extraordinary! Who wouldn’t want to dive into this vibrant salad???

Overhead view of Salmon Salad Niçoise on a white plate

More Heart-Healthy Recipes

As I mentioned, salmon is full of good fats as are olives and olive oils. These good fats help boost your HDL (high-density lipoproteins) or good cholesterol. Plenty of colorful vegetables provide vital vitamins and minerals, and both the eggs and salmon provide quality protein. 

Salmon Salad Nicoise on a white serving plate

Salmon Salad Niçoise

A twist on the Classic Salad Nicoise using salmon instead of tuna

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Yield 2


  • 2 six-ounce salmon filets
  • 2 teaspoons olive oil
  • seasoning salt
  • black pepper
  • 2 cups of arugula or other greens
  • 1/2 red bell pepper, sliced
  • 1 cup thin green beans, blanched (haricots vert)
  • 1/4 cup black olives
  • 4 new potatoes, cooked and cooled, cut in half
  • 1 cup cherry tomatoes, cut in half
  • 4 hard-boiled eggs, cut in half
  • 2 spears hearts of palm, sliced

Dressing (you may want to double if you like more dressing on your salad)

  • 1/8 cup champagne vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon anchovy paste
  • Freshly ground black pepper
  • 1/4 cup olive oil


  1. Brush salmon with olive oil and season well with seasoning salt and pepper. Grill or broil, 10-15 minutes or till done to your taste. Let come to room temperature or chill.
  2. To prepare salad, place bed of greens on serving platter. Arrange all the rest of the salad ingredients in sections around perimeter of plate, leaving center open for the salmon.
  3. You may cover and chill at this point.
  4. Make dressing by whisking together vinegar, mustard, anchovy paste and pepper. Drizzle in olive oil, whisking constantly till dressing emulsifies.
  5. Before serving, drizzle salad with dressing.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 1161Total Fat: 67gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 49gCholesterol: 481mgSodium: 846mgCarbohydrates: 80gFiber: 15gSugar: 11gProtein: 64g


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33 comments on “Salmon Salad Niçoise”

  1. What a colorful salad! This is totally up my alley!

  2. Now that is one amazingly gorgeous salad. And super healthy too!

  3. I do like tuna but love salmon even more. Great addition of the hearts of palm, Liz. I love those guys too! Who could resist such a beautiful salad!

  4. I love the idea of making this salad with salmon! Definitely a delicious and healthy entree.

  5. This salad looks delicious Liz! My parents are such big fans of Salmon that I’ll be sharing this link with them today! Oh, and, I may have fell off the wagon slightly a few times since beginning of the year, but still weigh less today than I did Jan 5 so I think I’m doing good. 🙂

  6. I’m on a salmon kick lately (hence my post today, lol) and love how you used it instead of canned tuna!

  7. Liz, I LOVE this salad!!! not only b/c of the gorgeous salmon but I LOVE hearts of palm!!! like, LOVE it! so gorgeous!

  8. My hubby saw me reading this post and loved the photo so much that now it’s on m list of recipes to make. I have made it with tuna before and now it looks like I will be making it with salmon. great presentation Liz.

  9. I love how colorful your salad is! Such a great presentation!

  10. The presentation of this dish is gorgeous Liz! Love all the colors!

  11. Love your twists that you added! All great flavors. Yum 🙂

  12. Oh wow, I love the way you think. I love salad Niçoise and you’ve bumped it up to heavenly with salmon instead of canned tuna!

  13. Niçoise salad has always been one of my favs! I too prefer it without canned fish. Great post!

  14. Such a pretty salad…I never once thought of switching out the tuna for salmon, and it is brilliant (not a tuna lover here)…fun to see how you changed it up and what ingredients you chose to use, very inspiring for me to try something like this as well. 🙂

  15. Love the switch to salmon on this classic salad, gorgeous!!

  16. It’s definitely my all-time favourite lunch and I had practically every day we were in Paris last time. Having it with salmon is a great idea too, our favourite is with fresh, rare grilled tuna too. The dressing sounds incredible too.

  17. Love this vinaigrette you added to the salad. We have a restaurant here in Charlotte that adds salmon to the nicoise salad and it’s great! Your’s looks much prettier though 🙂

  18. I love the idea of using salmon instead of tuna. It looks very tasty.

  19. Salmon over tuna in a Nicoise salad any day of the week for me, too! Brilliant to add anchovy paste to your dressing! =)

  20. You know, I’ve never had a Niçoise salad before. But after seeing this one, I need one! I don’t eat hard boiled eggs, but I’m good with everything else! Must have soon!

  21. That dressing sounds really good, I like the idea of using anchovy paste. That looks like an awesome healthy salad – I love it when there is a little bit of everything in one meal!

  22. LIzzy,
    I only eat tuna out of a can so I much prefer your salmon version. The red peppers add a great burst of color too.

  23. Love the healthy food that doesn’t taste to health recipes ! I think is a good idea changed the saumon for the tuna. Very nice recipe Liz 🙂

  24. Looks beautiful, delish and summery!

  25. I confess that I’ve never ordered (or made that I know of) a salad Nicoise before. Your version is so colorful and vibrant I kind of want to eat my screen! Pinning so I can finally give a Nicoise salad a try.

  26. I love Nicoise salad … so many great ingredients all together in one place!

  27. what a fancy but perfect Nicose!! 🙂 I love the use of salmon in it and glad you didnt ditch the anchovies, they are my favorite part!

  28. I heart nicoise salad very much, its a big hit in my household, although we mix it up with tuna steaks sometimes. Such a pretty dish, and great for you too. Shall have to whip up this dish soon.

  29. Presentation is beautiful. Wish you could do my food styling for me, Liz. 😉

  30. Oh Liz, the vibrant colours of all the vegetables in this salad are just making my mouth water… and I love the use of salmon too. Perfect.

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