Salmon Niçoise Salad with Lemon-Caper Dressing (ED)

Total Time
42 min
12 min
25 min


uncooked red potato(es)

6 oz, cut into 1/2-inch slices

fresh lemon juice

2 Tbsp

fresh lemon juice

1 tsp

extra virgin olive oil

2 tsp


2 tsp

Dijon mustard

1 tsp

uncooked shallot(s)

1 Tbsp, minced


1 Tbsp, drained, minced

uncooked string beans

¼ pound(s), trimmed

uncooked wild pink salmon fillet(s)

½ pound(s), 2 (1/4-pound) fillets

table salt

1 pinch

fresh mixed greens

2 cup(s)

plum tomato(es)

2 medium, cut into wedges

whole hard boiled egg(s)

1 item(s), large, peeled and sliced


6 medium, Niçoise variety, halved


  1. Put potatoes in small saucepan, add enough water to cover, and bring to boil. Reduce heat and simmer, covered, until potatoes are tender, about 8 minutes. With slotted spoon, transfer potatoes to small bowl.
  2. Meanwhile, to make dressing, whisk together lemon juice, oil, water, and mustard in small bowl. Stir in shallot and capers. Add 1½ teaspoons dressing to hot potatoes and toss to coat.
  3. Add beans to same saucepan and cook until crisp-tender, about 3 minutes. Drain and rinse under cold running water to cool.
  4. Sprinkle salmon with salt. Put salmon in steamer basket and set in saucepan over 1 inch boiling water. Cover and steam just until opaque in center, about 8 minutes.
  5. Arrange salad greens evenly on 2 plates. Top evenly with potatoes, beans, tomatoes, egg, and olives. Top each salad with salmon fillet and drizzle evenly with remaining dressing.
  6. Per serving (1 salad)


Enjoy this classic French salad with a slice of toasted baguette (a 1-ounce slice of baguette will increase the SmartPoints by 2).

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