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Photo of Salmon nicoise salad by WW

Salmon nicoise salad

Total Time
45 min
20 min
25 min


Baby potato

750 g, cut into 2cm thick slices

Lemon juice

cup(s), (80ml)


1 whole, small, finely chopped

Capers, rinsed, drained

2 tbs

Olive oil

1½ tbs

Dijon mustard

2 tsp

Green beans

225 g

Skinless salmon

225 g

Cos lettuce

2 baby, leaves torn


2 medium, cut into wedges

Boiled egg(s)

2 medium, sliced

Black olives, drained

12 individual, small


  1. Place potatoes in a medium saucepan and cover with water. Season with salt. Bring to the boil. Reduce heat and simmer for 7-10 minutes or until tender.
  2. Meanwhile, place juice, eschalot, capers, oil, mustard and 1½ tablespoons water in a small food processor or blender. Process until smooth (you’ll need to scrape down sides with a spatula several times). Transfer potatoes to a bowl with a slotted spoon (keep pan of boiling water). Add 1 tablespoon dressing to potatoes and toss to coat. Set aside to cool.
  3. Add beans to simmering water. Cook for 3-4 minutes or until just tender. Remove beans from pan with a slotted spoon (keep pan of boiling water). Refresh beans under cold water and drain.
  4. Place salmon in a steamer basket and season with salt and pepper. Set steamer over simmering water. Cover and steam fish for 8-10 minutes or until just opaque in center.
  5. Meanwhile, divide lettuce, potatoes, beans, tomatoes, eggs and olives among 4 plates. Flake salmon and divide between plates. Drizzle with dressing to serve.