Salmon Nicoise Salad Recipe

Cook potatoes

Place whole or halved baby potatoes in a medium pot and cover with cold salted water. Bring to a boil over high heat, then reduce to a simmer and cook until tender when pierced with a fork, 12–15 minutes depending on size. Drain and let cool slightly, then if whole cut into halves or quarters to bite-sized pieces.

Blanch haricot vert

Bring a large pot of salted water to a rolling boil. Add the haricot vert and cook 2–3 minutes until bright green and just tender. Prepare an ice bath (bowl of ice water). Immediately transfer the beans to the ice bath to stop cooking, about 1 minute. Drain and pat dry.

Arrange mixed greens on a large platter or divide among serving plates. Scatter halved potatoes, blanched haricot vert, halved cherry tomatoes, olives, thinly sliced red onion, and capers evenly over the greens.

Make blackening spice and season salmon

In a small bowl combine smoked paprika, black pepper, kosher salt, garlic powder, onion powder, dried thyme, and cayenne. Pat salmon fillets dry with paper towels and brush lightly with 1 tablespoon olive oil. Rub the spice mixture evenly over the flesh side of each fillet, pressing gently to adhere.

Sear salmon

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot. Add a thin film of oil or wipe the pan with a high-heat oil. Place salmon fillets spice-side down and sear without moving 3–4 minutes until a dark crust forms. Flip and cook 2–4 minutes more, depending on thickness and desired doneness (internal temperature 120–125°F for medium-rare, 130°F for medium). Remove from pan and let rest 3 minutes. If skin-on and you prefer crisp skin, sear skin-side first 3–4 minutes, then flip to finish briefly.

Break or slice each fillet into portions for plating.

Whisk dressing

In a small bowl or jar combine lemon juice, lemon zest, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk while slowly streaming in the 6 tablespoons extra-virgin olive oil until emulsified. Taste and adjust seasoning; if the dressing is too sharp add another 1/4 teaspoon honey or a pinch of salt.

Set aside 1–2 tablespoons of dressing to brush over the warm salmon if desired.

Lightly toss the salad components on the platter with most of the lemon oil dressing—use just enough to coat the potatoes and greens without making them soggy (about 3–4 tablespoons).

Place the blackened salmon portions on top of the salad. Drizzle the reserved 1–2 tablespoons of dressing over the salmon and finish with a squeeze of fresh lemon, halved hard-boiled eggs arranged around the platter, chopped parsley, and additional cracked black pepper to taste.

Serve immediately while the salmon is still warm. Offer extra dressing and lemon wedges at the table.