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