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Niçoise Salad with Pan-Seared Salmon & Basil Vinaigrette

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A colorful and hearty Niçoise salad with pan-seared salmon, tender potatoes, crisp green beans, eggs, olives, and a bright lemon-basil vinaigrette. Elegant yet simple, it makes a wholesome and satisfying main dish.

Ingredients

For the Lemon Basil Vinaigrette: 1½ cups fresh basil leaves, 1 medium shallot (peeled and roughly chopped), 1 garlic clove (roughly chopped), ½ cup extra virgin olive oil, 2 Tbsp fresh lemon juice (about ½ lemon), 1 tsp white wine vinegar, 1 tsp kosher salt, pinch 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 cherry or grape tomatoes, ½ cup Niçoise olives (or Kalamata), kosher salt, fresh basil for garnish

For the Salmon: 2 (6oz) salmon fillets, skin on or off, 1 tsp kosher salt, freshly ground black pepper, 2 Tbsp neutral oil

Instructions

  1. Bring a pot of water to a boil, add eggs with a splash of vinegar, and cook 7–8 minutes for jammy yolks. Transfer to ice bath, peel when cooled.
  2. In same pot, boil baby potatoes in salted water until fork-tender, 12–15 minutes. Drain, cool slightly, halve.
  3. Blanch green beans in boiling salted water for 2–3 minutes, then shock in ice bath.
  4. Blend basil, shallot, garlic, olive oil, lemon juice, vinegar, salt, and red pepper flakes until smooth for vinaigrette.
  5. Season salmon with salt and pepper.
  6. Heat oil in skillet over medium-high. Sear salmon 4–5 minutes per side, until golden and cooked to preference.
  7. Arrange potatoes, green beans, tomatoes, olives, halved eggs, and salmon on plates.
  8. Drizzle with basil vinaigrette and garnish with basil leaves.

Notes

Swap salmon for tuna, shrimp, grilled chicken, or canned tuna in olive oil for a traditional version.

Add capers or artichoke hearts for extra briny flavor.

Use regular green beans instead of haricots verts—cook slightly longer.

Salad is best served fresh; enjoy leftovers chilled or at room temp.

Vinaigrette keeps up to 5 days in the fridge.

Nutrition

Find it online: https://justsosavory.com/nicoise-salad-with-pan-seared-salmon-basil-vinaigrette/