Salmon Niçoise Salad with Lemon-Caper Dressing

Total Time
47 min
20 min
27 min
This salad boasts a fantastic homemade lemon-caper dressing. Double the dressing recipe to drizzle over grilled vegetables later in the week.


fresh lemon juice

4½ Tbsp

uncooked shallot(s)

1½ small, minced


2 Tbsp, rinsed, drained

extra virgin olive oil

1½ Tbsp


1½ Tbsp

Dijon Mustard

2 tsp

uncooked new potato(es)

¾ pound(s), sliced 1/3-inch thick

uncooked string beans

8 oz, trimmed

uncooked farmed salmon fillet(s) with or without skin

8 oz, (but with skin recommended)

table salt



4 cup(s), chopped

fresh tomato(es)

2 small, cut into wedges

whole hard boiled egg(s)

2 item(s), peeled, sliced


12 medium, Niçoise variety


  1. To make dressing, put lemon juice, shallot, capers, oil, water and mustard in a blender container; puree and set aside.
  2. Put about 3-inches salted water in a large pot; bring to a boil over high heat. Add potatoes; reduce heat to medium and simmer until tender, 7-10 minutes. Transfer potatoes to a bowl with a slotted spoon; toss with 1 Tbsp dressing and let cool.
  3. Fill a large bowl with ice water; set aside.
  4. Put green beans in same large pot; simmer until crisp-tender, 3-4 minutes. Transfer to ice water with a slotted spoon; cool and then drain.
  5. Put salmon in a steamer basket; sprinkle with salt. Set steamer over simmering water; cover and steam fish until just opaque in center, 8-10 minutes.
  6. While salmon cooks, divide lettuce, potatoes, string beans, tomatoes, eggs and olives among 4 plates; top each with 2 oz salmon and drizzle each with about 2 1/2 Tbsp dressing.
  7. Serving size: 1 salad.

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