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Salmon Nicoise Salad

This healthy twist on Salad Niçoise from our friend Alyssa Coke features flavorful seared salmon instead of the traditional tuna.

It’s very flexible, too — you can follow the recipe, sub in other favorite fresh veggies (broccoli or avocado, for example) or just use whatever you have on hand. Save a bit of time by prepping the veggies the day before, then all you have to do is assemble the salad and sear the tuna for a quick weeknight dinner or an elegant starter for guests.

Keep your salad as Earth-friendly as it is delicious by choosing organic greens and veggies, and wild-caught salmon from Alaska or other well-managed fisheries (check the Monterey Bay Aquarium’s Seafood Watch for your best salmon choices). 

Prep time: 30 min | Cook time: 15 min | Total time: 45 min | 4 Servings



1 ½ package

baby potatoes (about 12-16, depending on size)

1 Tbsp


½ lb

Whole green beans (washed and ends trimmed)

1 package

Earthbound Farm Organic Spring Mix or Half & Half (5-oz clamshell package)


Hard-boiled eggs (peeled and cut vertically into 4 wedges each, total 16)

¾ lb

tomatoes (cut into wedges)


cucumber (peeled and sliced 1/4-inch thick)


3 Tbsp

sherry vinegar (or more, to taste)

1 Tbsp


1 Tbsp

Dijon mustard

1 Tbsp

soy sauce (optional)


shallot (chopped, optional)

½ cup

extra-virgin olive oil

Salt and freshly ground black pepper (to taste)


2 Tbsp

extra-virgin olive oil


6-oz salmon fillets (skin on, pin bones removed)


Wash the baby potatoes, leaving the skin on. Place into a medium saucepan, add the salt and fill with water to cover. Boil for 15-20 minutes, until tender and you can pierce them easily with a fork.

While the potatoes cook, steam (or boil) the green beans in salted water until just tender, about 10-15 minutes.

To make the vinaigrette, place the vinegar, mayonnaise and mustard (and soy sauce and shallot, if using) in the bottom of a bowl that’s large enough to toss your greens. Drizzle in the olive oil in a slow stream, whisking constantly until well combined. Set aside.

To sear the salmon, heat the olive oil in a sauté pan or skillet on high. Once it’s hot, place the salmon into the pan skin side down and sear for about 3 minutes (you may need to do this in batches to avoid crowding the pan). Turn the salmon over gently and reduce the heat to medium. Cook for about 5 minutes more, until the salmon is slightly crispy and flakes with a fork. (If you’d like to remove the salmon skin, you can peel it away while the second side cooks. Then turn the salmon back over to sear the newly uncovered side, about 3 minutes more.)

When you’re ready to assemble the salads, whisk the vinaigrette again to mix and add the spring mix; toss gently just to coat the leaves. Divide the greens among 4 plates and arrange 1/4 of the potatoes, green beans, eggs, tomatoes and cucumbers around the edge of each plate. Lay the salmon filets on top of the spring mix and serve. Enjoy!

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