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Photo of Salmon nicoise by WW

Salmon nicoise

Total Time
30 min
10 min
20 min
We’ve taken a traditional French salad and given it a modern take by adding potato. Classic and delicious.


Baby potatoes

12 individual, (12x40g) chat variety

Green string beans

400 g, halved

Skinless salmon

280 g, (2x140g fillets)

Lemon juice

1 tbs

Olive oil

1 tbs

Cherry tomatoes

250 g, halved

Fresh basil

cup(s), leaves, coarsely torn

Black olives, drained

½ cup(s), (80g) Kalamata variety, pitted


  1. Cook potatoes in a large saucepan of boiling salted water for 15 minutes or until tender. Add beans for the last 2 minutes of cooking. Drain. Cut potatoes into quarters.
  2. Meanwhile, preheat grill on medium-high. Line grill tray with foil. Grill salmon for 3–4 minutes each side or until cooked to your liking. Flake salmon into large pieces.
  3. Whisk juice and oil in a small bowl until combined. Season dressing with salt and freshly ground black pepper. Combine potatoes, beans, salmon, tomatoes and basil in a large bowl. Add dressing and toss gently to combine. Serve sprinkled with olives.