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salmon niçoise salad

I ate a lot of niçoise salads in Paris. I started making this version at home once we got back, and now I make it all the time.

salmon niçoise salad

Prep Time: 15 minutes

Cook Time: 40 minutes

Yield: 3-5 servings


  • 1/2-3/4lb salmon
  • 1/2 lb green beans, trimmed
  • 1/2 lb fingerling or new potatoes
  • 3 soft-boiled or hard-boiled eggs
  • 1 head romaine
    For the dressing:
  • 1/4c olive oil
  • 2 tbsp white wine or cider vinegar
  • 1/4 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp dijon mustard


    Prepare the ingredients:
  1. Preheat the oven to 350.
  2. Coat the salmon with oil, salt, and pepper.
  3. Bake for 20-30 minutes, until it's to your preferred level of doneness.
  4. Slice the potatoes into rounds, then microwave for 4 minutes.
  5. Fry the potatoes in a thin film of oil just long enough to brown the rounds on both sides.
  6. Bring a pot of water to a boil, then dump in the green beans and boil for 5-10 minutes, until they're to you're preferred level of crunchiness.
    Assemble the salad:
  1. Combine all of the dressing ingredients in a container and whisk or shake until mixed.
  2. Chop or tear the lettuce into a bowl.
  3. Coarsely chop the green beans, the salmon, and the eggs.
  4. Toss all of the ingredients together with the lettuce and the dressing.