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Salmon Nicoise from www.whatsgabycooking.com (@whatsgabycookin)
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5 from 1 vote

Salmon Nicoise with Caper Vinaigrette

A little spin on a classic French salad... meet the Salmon Nicoise with a with Caper Vinaigrette!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course, Salad
Cuisine: French, Mediterranean
Keyword: Nicoise, Nicoise salad, salmon Nicoise, Nicoise without tuna, modern Nicoise, easy Nicoise, how to make Nicoise salad, caper vinaigrette
Servings: 4 people
Author: Gaby


For the Caper Vinaigrette

  • 1/2 cup olive oil
  • 1 lemon, juiced
  • 2 tablespoons champagne vinegar
  • 2 tablespoons shallot, minced
  • 2 tablespoons capers, rinsed and chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dijon mustard
  • kosher salt and freshly cracked black pepper to taste

For the Salad

  • 6 cups market lettuce or little gem
  • 8 ounces small red potatoes
  • 2 tablespoons champagne vinegar
  • 10 ounces haricot verts, trimmed
  • 1 cup cherry tomatoes, halved
  • 6 radishes thinly sliced
  • 4 eggs, hard boiled and cut in half
  • 1/4 cup nicoise olives or castelvetrano

For the Salmon

  • 1 pound salmon cut into 4, 4-ounce filets
  • 1 tablespoon olive oil
  • Kosher salt and freshly cracked black pepper to taste


  • Place the potatoes in a small pot and cover with water. Bring to a boil and cook for 8 minutes. Drain and set aside to cool then cut in half and sprinkle with 2 tablespoons champagne vinegar, salt and pepper.
  • Fill a medium bowl with ice water and set aside. Heat 2 inches of water in a skillet to boiling, season with salt and blanch the haricots verts until just tender 1-2 minutes, remove from the boiling water and place in the ice bath to stop them from cooking and maintain the color.
  • Toss the cut tomatoes with a little olive oil and salt and pepper. Combine all vinaigrette ingredients into a bowl and whisk to combine, or place into a mason jar and shake.
  • Dry the salmon filets with a paper towel and sprinkle the salmon with salt and pepper. Heat a nonstick pan over high heat. Add the oil to the hot pan and cook the salmon flesh side down first  2-3 minutes until there’s a golden crust. Flip the salmon and continue to cook 2-3 minutes more. Remove the salmon and serve flaked over the salad.
  • To build the salad, divide the lettuces between 4 plates, top each with a pile of potatoes, haricots verts, cherry tomatoes, sliced radishes, boiled eggs and olives. Top with flaked salmon and drizzle heavily with the caper vinaigrette