Salmon Nicoise Salad

Monday, March 12, 2018
Salmon Nicoise Salad is an all time favorite healthy easy dinner salad recipe in our house. It's based roughly on the delicious Nordstoms Salmon Nicoise Salad our family always orders.

A photo looking down of Salmon Nicoise Salad on a white serving tray on a large wooden board with a white dish holding White Balsamic Vinaigrette in the top right corner of the photo.

We've had some gorgeous weather lately in Seattle and Salmon Nicoise Salad is one of our favorite warm weather dinners.

Even the kids have been asking for this salad the last few weeks, I know we have strange kids with highly developed palates. It's probably because we always feed them the same thing we ate with very few modifications when they where little. 

The only time this becomes an issue is when we go out to eat and none of them want to eat off of the kids menu because the adult menu looks way more appetizing. Hence how we found our they love the delicious Salmon Nicoise Salad from Nordstoms. It's our favorite thing to order off the menu.

The warm crispy potatoes, perfectly cooked salmon, hard boiled eggs, perfectly crisp asparagus, nicoise or kalamata olives and salty little capers over a cold bed of lettuce drizzled with a white balsamic lemon vinagrette makes this a family favorite and pairs beautifully with a glass of Chardonnay or Pinot Grigio.

I promise you this salad will rock your taste buds and leave you satisfied. Absolutely delicious! 

Here's how to make this delicious Salmon Nicoise Salad recipe:

A mason jar filled with white balsamic vinegar, lemon juice, shallot, salt, pepper, dill, basil and olive oil on a wooden cutting board.

To make the White Balsamic Lemon Vinaigrette mix together:
  • 1/3 cup White Balsamic Vinegar
  • 1/4 cup Fresh Squeezed Lemon Juice
  • 1 clove Finely Minced Shallot
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground Black Pepper
  • 1/2 teaspoon Dill
  • 3 leaves Chopped Fresh Basil
  • 1 cup Extra Virgin Olive Oil
 In a container with a tight fitting lid shake together until well blended or whisk.

A bowl filled with yellow and red baby potatoes with a masons jar of vinaigrette in the left side of the photo.

Slice 1 pound of baby potatoes in half. Toss with 3 tablespoons White Balsamic Lemon Vinaigrette.

For a low carb variation radishes can be substituted for potatoes. They are absolutely delicious roasted. Even people who don't like raw radishes have liked them roasted.

Toss these bad boys on a tray lined with parchment paper unless you don't mind scrubbing trays but really who ever likes to scrub trays.

Bake in a 450 degree oven for 18-25 minutes until they become crispy golden deliciousness... 

A filet of Wild Salmon cut into 5 pieces.

You'll need 1 fillet of Salmon cut into 5 equal portions. I prefer wild salmon because of it's gorgeous deep red color and wonderful flavor. It also doesn't have artificial colorings added to it.

When selecting your fillet avoid any fish that smells fishy like really fishy...Eeew.... A well handled fish will have a nice clean smell almost like the ocean. Remove any leftover bones with a pair of pliers. 

Filet of Salmon sliced into 5 pieces and seasoned on parchment paper.

Sprinkle Salmon with:
  • 1/2 teaspoon Dill
  • 1/2 teaspoon Thyme
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
Generously over the top.

Wild Salmon being cooked in a cast iron pan.

Heat a heavy duty skillet over medium-high heat until hot, I love my cast iron for this and add about 2 tablespoons olive oil. 

Coat the pan evenly with oil and add the salmon. 

Fry skin side down until salmon skin becomes lightly brown and crispy about 4 minutes. 

Flip salmon over and cook an additional 3-4 minutes until salmon releases easily from pan. Be careful not to over cook salmon it really doesn't take long to fry.

Remove the salmon from the pan and add an additional 1 tablespoon oil and quickly sauté 1 pound Fresh Asparagus with the bottoms broken off for about 2 minutes so it's still crunchy but just slightly softened. 

You could always blanch the asparagus for 1 minute in boiling water but we find the quick pan sauté works perfectly.

Salmon Niçoise salad arranged on a rectangular serving tray.

Next arrange on a platter:
  • 1 pound Washed Mixed Salad Greens

Top with:
  • Roasted Baby Potatoes
  • 3 whole Sliced Easy Peel Hard Boiled Eggs
  • 1 pound Quartered or Halved Baby Tomatoes
  • Pan Fried Salmon
  • Sautéed Asparagus
  • 1/2 cup Drained Nicoise or Kalamata Olives
  • 1/3 cup Drained Capers
Drizzle with white balsamic lemon vinaigrette. 

Oh, I almost forgot 1/4 whole Thinly Sliced Red Onion.

A photo of Salmon Niçoise Salad taken from the side,

I hope you enjoy Salmon Nicoise Salad as much as we do! 

We also love these other healthy Salad Recipes:

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Yield: 5
Author: Serena Bakes Simply From Scratch
Salmon Nicoise Salad

Salmon Nicoise Salad

Salmon Nicoise Salad is an all time favorite healthy easy dinner salad recipe from Serena Bakes Simply From Scratch.
Prep time: 20 MinCook time: 25 MinTotal time: 45 Min


White Balsamic Lemon Vinaigrette
  • 1/3 cup White Balsamic Vinegar
  • 1/4 cup Fresh Lemon Juice, About 1 Lemon
  • 1 clove Shallot, Finely Chopped
  • 1/2 teaspoon Dill
  • 3 leaves Basil, Finely Minced
  • 1/2 teaspoon Salt or to taste
  • 1/2 teaspoon Pepper, Fresh Ground
  • 1 cup Extra Virgin Olive Oil
Roasted Baby Potatoes
  • 1 pound Baby Potatoes, Sliced In Half
  • 1 1/4 pound Salmon Fillet
  • 1/2 teaspoon Dill
  • 1/4 teaspoon Thyme
  • 1/2 teaspoon Pepper
  • 1/2 teaspoon Salt
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 pound Fresh Asparagus, Washed and Woody Bottoms Removed
Assemble Salmon Nicoise Salad
  • 1 pound Baby Mixed Salad Greens, Washed and Dried
  • 3 whole Easy Peel Hard Boiled Eggs, Sliced
  • 1 pound Baby Tomatoes, Quartered or Halved
  • 1/4 whole Red Onion, Sliced Thin
  • 1/2 cup Nicoise or Kalamata Olives, Drained
  • 1/3 cup Capers, Drained


White Balsamic Lemon Vinaigrette
  1. Combine white balsamic vinegar, lemon juice, shallot, dill, basil, salt and pepper in a container with a tight fitting lid. Shake until well combined or whisk.
Roasted Baby Potatoes
  1. Preheat oven to 450 degrees.
  2. Mix potatoes with 3 tablespoons White Balsamic Lemon Vinaigrette until potatoes are well coated.
  3. Place potatoes on a cookie sheet lined with parchment paper and spread potatoes evenly in the pan.
  4. Bake for 18-25 minutes until golden brown and tender on the inside.
  1. Cut salmon fillet into 5 equal portions.
  2. Sprinkle salmon with dill, thyme, salt and pepper.
  3. Heat a heavy duty pan like a cast iron skillet until hot over medium-high heat. Add olive oil and place salmon skin side down and cook for about 4 minutes until skin is lightly brown and pulls away from pan easily.
  4. Flip salmon over and cook an additional 3-4 minutes until salmon is cooked through and releases easily from pan. Be careful not to over cook salmon.
  5. Add additional 1 tablespoon olive oil to pan if needed and add asparagus. Saute asparagus for about 2 minutes over medium-high heat or until skin is tender, but asparagus is still crisp.
Assemble Salmon Nicoise Salad
  1. On a large tray arrange lettuce and top with hard boiled eggs, tomatoes, red onion, olives and capers. Add salmon, asparagus, and roasted potatoes.
  2. Drizzle with White Balsamic Lemon Vinaigrette.

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The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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Salmon Nicoise Salad is an all time favorite healthy easy dinner salad recipe from Serena Bakes Simply From Scratch.

Salmon Nicoise Salad is an all time favorite healthy easy dinner salad recipe from Serena Bakes Simply From Scratch.


  1. This looks FABULOUS, Serena!

  2. Beautiful salad! I've never had a Nicoise salad, I'll have to try it!

  3. What a gorgeous salad! I'm so impressed with all the textures and flavors in this recipe. Delicious!

  4. G'day! I love this type of salad! YUM!
    Cheers! Joanne

  5. This is almost too pretty to eat! It looks like the perfect spring supper.

  6. I think I saw your gorgeous recipe on Foodgawker this morning!!! I was drooling then, and still am!!! I have to make this!!!

  7. I stopped by via Lizzy's Google+ site, and simply marveling at your gorgeous Nicoise platter with the fresh Salmon. The last time I made it a few years ago-(before my blog)...I made it with fresh tuna, and also added roasted beet slices, and added capers, and fresh dill. I must make it this time with the fresh salmon, and your amazing white balsamic, lemon vinaigrette, (ingredients on hand)
    Thanks for sharing...pinned it, google+ it! xo

    1. Thanks so much Elisabeth! I love the idea of the roasted beets and will have to add them next time because I'm a total beet lover!

  8. Hi I saw your salad on Tastespotting and I thought I'd drop by to tell you how lovely it it. Beautifully arranged!

  9. How beautiful is this dish?!!! And the varied tastes and textures are wonderful. I have had similar Nicoise salads before but the way this is presented is beautiful! Thanks! Trying this one this weekend!


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