Summer Salmon Niçoise

with sheet-pan roasted salmon
With sheet-pan roasted salmon
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8 tbsp Olive oil extra-virgin, divided
1 lb Salmon fillet, skinless
Salt to taste
Black pepper to taste
1 head Butter leaf lettuce leaves separated
8 oz Green beans trimmed
4 Large eggs room temperature
1 Shallots small, finely chopped
1 tbsp Dijon mustard
1 tbsp Red wine vinegar
1 pinch Sugar
1 cup Cherry tomatoes halved
½ cup Black olives

Nutritional information


Summer Salmon Niçoise


I love making this Summer Salmon Niçoise recipe for a lighter take on Niçoise salad using butter lettuce instead of traditional frisée to bring more sweetness and buttery texture. This filling and refreshing salad is a perfect main-dish salad that will satisfy your summer cravings.

The traditional Niçoise salad recipe contains a hearty dose of potatoes. But this summer lightened up version forgoes the potatoes and offers butterhead lettuce cups to carry all the flavors. Sheet-pan roasted salmon, crunchy green beans, sweet cherry tomatoes, briny olives, and mustardy vinaigrette – this satisfying salad is packed with healthy and delicious ingredients! And it is fine without potatoes, too. The best part, though? This scrumptious Niçoise salad, while complex in flavor and texture, is easy to prepare. Enjoy!

To make the Summer Salmon Niçoise, you will need the following ingredients:

Ingridiens for Summer Salmon Niçoise

Steps to make Summer Salmon Niçoise


Prepare salmon for roasting


Arrange a rack in the middle of the oven and heat the oven to 300 °F. Pour 1 tablespoon olive oil into the middle of a rimmed baking sheet and place the salmon fillet seasoned all over with salt and black pepper over oil. Drizzle another 1 tablespoon of olive oil over the salmon.


Roast salmon


Roast until the salmon is cooked through and the thickest part flakes easily, 30 to 35 minutes.


Arrange lettuce on platter


Meanwhile, arrange the separated leaves of the butter lettuce across a large platter, then cover with damp paper towels and place in the fridge until ready to serve.


Cook green beans


In a pot of salted boiling water, cook 8 ounces green beans for about 2 minutes. Remove immediately and transfer to a bowl with ice water. Leave for 20 seconds, then remove and pat dry. Keep the ice water for eggs.


Boil eggs


Add 4 eggs to a pot of boiling water and cook for 8 minutes. Remove and transfer to the bowl with ice water and leave to cool for 2 minutes. Peel and halve the eggs.


Make dressing


In a bowl, combine 1 finely chopped shallot, 1 tablespoon Dijon mustard, 1 tablespoon red wine vinegar, and a pinch of sugar. Season with salt and black pepper. Slowly stream in 6 tablespoons olive oil, whisking constantly, until thick and emulsified.


Arrange green beans, tomatoes, and olives


Remove the platter with lettuce from the fridge and drizzle with ⅓ of the prepared dressing. Arrange the green beans, halved tomatoes, and black olives over the lettuce leaves.


Add eggs and salmon


Arrange the halved eggs and salmon flakes over the salad.



Drizzle the salad with the remaining dressing and season with salt and black pepper to taste. Serve and enjoy!

Get ready to satisfy your summer cravings with this elegant Summer Salmon Niçoise salad! Made it? Let us know in the comments below, and don’t forget to share your photos on Instagram using the hashtag #cookmerecipes.

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Total Reviews: 1

Healthy delicious summer salad! Thanks!

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