Niçoise Salad with Pan-Seared Salmon & Basil Vinaigrette

This Niçoise salad with salmon is a colorful, hearty, and refreshing meal. I love how the tender potatoes, crisp green beans, eggs, and olives all come together with juicy salmon and a bright lemon-basil vinaigrette. It’s elegant enough for entertaining yet simple enough to make for a healthy weeknight dinner.

Why You’ll Love This Recipe

I like this recipe because it turns a classic French salad into something even more satisfying with salmon as the protein. The basil vinaigrette makes it fresh and vibrant, while the variety of textures creamy potatoes, crisp beans, jammy eggs keep every bite interesting. I also enjoy how customizable it is, letting me swap vegetables or proteins depending on what I have on hand.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Lemon Basil Vinaigrette
1½ cups fresh basil leaves
1 medium shallot, peeled and roughly chopped
1 clove of garlic, roughly chopped
½ cup extra virgin olive oil
2 Tbsp fresh lemon juice, about ½ medium lemon
1 tsp white wine vinegar
1 tsp kosher salt
Pinch of crushed red pepper flakes

For the Salad
4 large eggs
Splash of white vinegar
1 lb haricots verts, French green beans, trimmed
1 lb baby potatoes
1 pint whole cherry or grape tomatoes
½ cup Niçoise olives, pitted (or Kalamata)
Kosher salt
Fresh basil, for serving (whole leaves or thinly sliced)

For the Salmon
2 (6oz) salmon fillets, skin on or off (it will cook more evenly if it sits out at room temperature before searing)
1 tsp kosher salt
Freshly ground black pepper
2 Tbsp neutral oil

Directions

1. I bring a pot of water to a boil, add the eggs with a splash of vinegar, and cook for 7–8 minutes for jammy yolks. I transfer them to an ice bath, then peel once cooled.
2. In the same pot, I boil the baby potatoes in salted water until fork-tender, about 12–15 minutes. I drain and let them cool slightly before halving.
3. I blanch the green beans in boiling salted water for 2–3 minutes, then shock them in an ice bath to keep them crisp and bright.
4. For the vinaigrette, I blend basil, shallot, garlic, olive oil, lemon juice, vinegar, salt, and red pepper flakes until smooth.
5. I season the salmon fillets with salt and pepper.
6. In a skillet, I heat the oil over medium-high heat and sear the salmon for about 4–5 minutes per side, depending on thickness, until golden and cooked to my liking.
7. I arrange the salad with potatoes, green beans, tomatoes, olives, halved eggs, and salmon.
8. I drizzle with basil vinaigrette and garnish with fresh basil leaves.

Servings and Timing

This recipe serves 2 people as a main dish. It takes about 20 minutes to prep and 20 minutes to cook, for a total of 40 minutes.

Variations

Sometimes I swap the salmon for tuna, shrimp, or even grilled chicken. If I want a more traditional Niçoise, I use canned tuna packed in olive oil. I also enjoy adding capers or artichoke hearts for extra briny flavor.

Storage/Reheating

I store leftovers in separate containers to keep everything fresh. The vinaigrette lasts up to 5 days in the refrigerator. The cooked salmon and vegetables keep for 2–3 days. I don’t reheat the salad but enjoy it chilled or at room temperature.

FAQs

Can I use canned salmon instead of fresh?

Yes, I sometimes use canned salmon for a quicker version.

How do I keep the eggs easy to peel?

I add a splash of vinegar to the water and transfer the eggs to an ice bath immediately after boiling.

Can I make the vinaigrette ahead of time?

Yes, I prepare it up to 5 days in advance and store it in the fridge.

Can I use regular green beans instead of haricots verts?

Yes, regular green beans work well; I just cook them a bit longer.

How do I know when the salmon is cooked?

I check that it flakes easily with a fork and reaches 125–130°F for medium doneness.

Can I make this salad vegetarian?

Yes, I skip the salmon and add extra eggs, beans, or chickpeas.

Can I serve the salmon cold?

Yes, I chill the cooked salmon and serve it flaked over the salad.

What kind of potatoes work best?

I like baby potatoes, but fingerling or Yukon golds also work well.

Can I grill the salmon instead of pan-searing?

Yes, I grill it over medium-high heat for about 4 minutes per side.

How do I keep the green beans bright green?

I blanch them briefly, then shock them in ice water to lock in color and crispness.

Conclusion

This Niçoise salad with salmon and basil vinaigrette is one of my favorite meals when I want something fresh, colorful, and satisfying. I love how the rich salmon pairs with crisp vegetables, briny olives, and the bright, herbaceous dressing. It’s a wholesome, beautiful dish that I enjoy making for both casual meals and elegant dinners.

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