This Niçoise Salad with Oven-Roasted Coho Salmon is a fresh, elegant dish packed with vibrant flavors and textures. Featuring flaky, zesty lemon-Dijon marinated salmon, paired with tender baby potatoes, crisp asparagus, juicy cherry tomatoes, olives, and hard-boiled eggs, this dish is both visually stunning and delicious. A white balsamic vinaigrette ties everything together, making it perfect for a light yet satisfying meal.

Full Recipe:

Ingredients

For the Salmon:

1 lemon, zested and juiced
1 tbsp Dijon mustard
1 garlic clove, minced
1 tbsp olive oil
Salt and freshly ground black pepper
1.5 to 2 lbs skin-on Coho salmon fillet (cut into 4-5 pieces)

For the Salad Dressing:

2 tbsp white balsamic vinegar
1 tsp Dijon mustard
1 tsp honey
¼ tsp salt
¼ tsp freshly ground black pepper
¼ cup good olive oil

For the Salad:

16 baby potatoes, boiled, halved, and tossed in olive oil, salt, pepper, and a splash of white balsamic vinegar
8-10 hard-boiled quail eggs, halved (or 4 large chicken eggs)
12-16 asparagus spears or 20-24 green beans, blanched
20 cherry tomatoes, halved
2 stalks celery, sliced
2 mini cucumbers (or ⅓ English cucumber), sliced
2 mini dill pickles, quartered
¼ cup assorted olives
8-10 large lettuce leaves (romaine or frisée)
½ red onion, marinated (optional)
Lemon wedges for garnish

Directions

Step 1: Prepare the Dressing
In a small bowl, whisk together the vinegar, mustard, honey, salt, and pepper. Slowly whisk in the olive oil to thicken the dressing. Set aside.

Step 2: Prepare the Salmon
Preheat the oven to 400°F (convection) or 425°F (conventional). In a small bowl, mix the lemon zest, juice, Dijon mustard, garlic, olive oil, salt, and pepper. Place the salmon pieces on a parchment-lined baking sheet, pour the marinade over them, and let sit for 10 minutes.

Step 3: Roast the Salmon
Bake the salmon for 10-12 minutes until just cooked through. Remove from the oven and let rest for 10-20 minutes.

Step 4: Assemble the Salad
Arrange the lettuce leaves on a platter. Surround with the baby potatoes, eggs, asparagus, tomatoes, celery, cucumbers, pickles, and olives. Place the salmon on top and drizzle with the prepared dressing. Serve with lemon wedges.

Nutrients (Per Serving)

Calories: ~400
Protein: ~35g
Carbohydrates: ~25g
Fat: ~20g
Fiber: ~5g

Why This Niçoise Salad Stands Out

Traditional Niçoise salad is typically made with tuna, but this version swaps it for tender, oven-roasted Coho salmon, elevating both the flavor and presentation. Coho salmon has a mild yet slightly buttery taste, making it the perfect complement to the fresh vegetables and tangy dressing.

The salad’s versatility is another reason it stands out. It’s light enough for a refreshing meal but packed with enough protein and healthy fats to be deeply satisfying. The variety of ingredients also means you get a balanced mix of flavors—savory, sweet, tangy, and slightly briny—all in one dish.

The Key to Perfectly Roasted Coho Salmon

The salmon is the star of this salad, and roasting it properly ensures a delicious result. Here’s why this preparation method works so well:

Marination for Maximum Flavor: A quick marinade of lemon zest, Dijon mustard, olive oil, and garlic enhances the natural richness of the fish.
Oven-Roasting for Tender Texture: Baking at a high temperature keeps the salmon juicy while allowing the exterior to develop a slightly crisp finish.
Resting Time for Better Flavor Absorption: Allowing the salmon to sit for 10-20 minutes after roasting helps the flavors meld and makes it easier to flake over the salad.

A White Balsamic Vinaigrette to Bring Everything Together

A great dressing is what truly ties a salad together, and this white balsamic vinaigrette does just that. The combination of vinegar, Dijon mustard, honey, and olive oil creates a slightly sweet, tangy, and well-rounded dressing that enhances every component of the salad without overpowering the delicate flavors of the salmon.

White balsamic vinegar is a great choice because it has a milder and slightly sweeter taste compared to traditional balsamic, allowing the fresh ingredients to shine. The key to a perfect vinaigrette is slowly whisking in the olive oil to create a smooth, emulsified dressing that clings beautifully to the greens and vegetables.

A Balanced Combination of Ingredients

Every ingredient in this salad plays a specific role, contributing to the overall taste and texture. Here’s what each component brings to the dish:

Salmon: Rich in protein and omega-3 fatty acids, it provides a hearty and flavorful base.
Baby Potatoes: Soft and creamy, they add a satisfying starchiness while absorbing the vinaigrette beautifully.
Hard-Boiled Eggs: Provide extra protein and a creamy texture. Quail eggs make for a delicate presentation, but chicken eggs work just as well.
Asparagus or Green Beans: Offer a crisp, slightly earthy bite that contrasts well with the softer ingredients.
Cherry Tomatoes: Add sweetness and juiciness, balancing the tangy dressing.
Celery and Cucumber: Contribute a refreshing crunch.
Mini Dill Pickles: A slightly unexpected addition that brings a touch of tangy sharpness.
Olives: A classic Niçoise ingredient, their briny flavor enhances the overall complexity of the salad.
Red Onion (Optional): If marinated, it adds a mild sharpness without being too overpowering.

How to Serve Niçoise Salad with Oven-Roasted Coho Salmon

Presentation plays a big role in making this salad as beautiful as it is delicious. Here are a few serving tips:

Use a Large Platter: Arranging the ingredients separately on a platter instead of mixing them creates a stunning visual display.
Flake the Salmon Gently: Instead of cutting the salmon into pieces, gently break it into large flakes to maintain its delicate texture.
Drizzle the Dressing at the End: This ensures that every component retains its freshness while getting just the right amount of vinaigrette.
Garnish with Fresh Herbs: A sprinkle of fresh dill or parsley adds a bright finishing touch.

Pairing Suggestions for a Complete Meal

This salad pairs wonderfully with a variety of sides and beverages. Here are some great options:

Crusty Bread or Baguette: A slice of fresh, warm bread is perfect for soaking up any leftover vinaigrette.
Chilled White Wine: A crisp Sauvignon Blanc, Pinot Grigio, or Chardonnay complements the light, citrusy flavors of the salad.
Sparkling Water with Lemon: If you’re looking for a non-alcoholic option, a glass of sparkling water with fresh lemon slices enhances the meal’s freshness.
Roasted Nuts: A small side of almonds or walnuts adds an extra crunch and pairs well with the salad’s textures.

Health Benefits of Niçoise Salad with Salmon

Not only is this salad delicious, but it’s also packed with health benefits:

Rich in Omega-3s: Salmon is an excellent source of omega-3 fatty acids, which support heart and brain health.
High in Protein: With salmon, eggs, and potatoes, this salad provides a well-rounded amount of protein for sustained energy.
Loaded with Vitamins: The variety of vegetables ensures you’re getting a mix of vitamins A, C, and K, as well as antioxidants.
Low in Processed Ingredients: Everything in this dish is made from fresh, whole foods, making it a nutrient-dense choice.

For those looking for a low-carb version, you can reduce the potatoes or replace them with additional greens. If you need a dairy-free option, simply ensure that your Dijon mustard and balsamic vinegar are dairy-free.

Customizing the Recipe to Fit Your Taste

One of the best things about Niçoise salad is how easily it can be customized. Here are a few ways to tweak it based on your preferences:

Use Different Greens: Instead of romaine or frisée, try arugula, butter lettuce, or mixed greens.
Swap the Protein: Not a fan of salmon? Try grilled tuna, shrimp, or even chicken.
Add More Crunch: Sprinkle toasted almonds, walnuts, or sunflower seeds for extra texture.
Make It Vegan: Replace the salmon with marinated tofu and omit the eggs for a plant-based alternative.

Storing and Making Ahead

If you want to prepare this salad in advance, follow these tips to keep everything fresh:

Store the Components Separately: Keep the dressing in a small container and add it just before serving.
Refrigerate Cooked Salmon Properly: Store leftover salmon in an airtight container for up to 2 days.
Keep Vegetables Crisp: Store cut vegetables in a sealed container with a damp paper towel to maintain freshness.

Why You Should Try This Recipe

This Niçoise Salad with Oven-Roasted Coho Salmon is a must-try because it’s:

Packed with fresh, vibrant flavors that blend together beautifully.
Easy to prepare yet elegant enough for entertaining.
A balanced meal that’s both light and satisfying.
Highly customizable to suit any dietary preference.

Conclusion

Niçoise Salad with Oven-Roasted Coho Salmon is the perfect dish for anyone looking for a meal that is both nutritious and full of flavor. The tender, flaky salmon pairs beautifully with crisp vegetables, creamy eggs, and tangy vinaigrette, creating a dish that is as delicious as it is visually stunning. Whether served for a special occasion or a quick weeknight dinner, this salad is guaranteed to impress.

Try it today and bring a touch of French elegance to your table!

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