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Our Salad Nicoise with poached salmon is so pretty and even more delicious!
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5 from 1 vote

Salad Nicoise with Poached Salmon

One bite of this French composed salad transports you directly to the Côte d’Azur
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dinner, Lunch, Main Course, Salad
Cuisine: French
Keyword: dairy-free, Diabetic-Friendly, Keto, Paleo
Servings: 2 people
Calories: 604kcal
Author: Alison Borel


Balsamic Dressing

  • 1/8 cup balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 1 1/2 teaspoons honey
  • 1 1/2 teaspoons dijon mustard
  • 1 pinch salt
  • 1 pinch pepper


  • 2 Yukon gold potatoes
  • 2 eggs
  • 4 ounces green beans fresh
  • 1/2 cup grape tomatoes halved
  • 1/4 cup black olives
  • 1 tablespoon capers


  • 8 oz salmon fillets 2 (4 oz.) fillets, skinless
  • 1 cup dry white wine
  • 1 cup water
  • 3 garlic cloves smashed


  • Make dressing by blitzing all ingredients in a blender or whisking together.
  • Boil potatoes until they are fork tender, around twenty five minutes. Alternatively you can microwave halved potatoes in a water bath for 15 minutes. Slice cooled potatoes thinly. Halve them into half moons if the slices are too large.
  • Prepare hard boiled eggs. If you want medium boiled eggs, then add eggs carefully to boiling water and cook for seven minutes. Hard boiled eggs need thirteen minutes. If using green beans, don't throw out the water, and just gently spoon out the eggs. Rinse them in cold water and peel eggs.
  • If using green beans, you can reuse your boiling water. Just drop the beans in and watch them turn green after a minute or two. Add ice to a colander, drain the beans and swish them with the ice until they cool down. Set beans next to eggs and potatoes.
  • Season salmon on both sides with salt and pepper. In a shallow pan over medium heat, bring wine, water, and cloves to a boil, then reduce heat to simmer. Add salmon fillets and cover pan for ten minutes. Assemble plates while salmon cooks.
  • Dress lettuce in a medium sized bowl with two teaspoons of vinaigrette. Make sure the leaves are evenly coated and divide lettuce onto two serving plates. Arrange potatoes in a neat little row, followed by the egg, green beans, and tomatoes. Then, evenly distribute the olives and capers. When salmon has finished poaching, carefully place it in off to the side or in the center, wherever you have made room for it.


Cucumbers can easily be subbed for green beans. A good substitute for dry white wine is a cup of chicken or vegetable broth added with a tablespoon of an acid like lemon juice or apple cider vinegar. Aromatics like fresh or dried herbs may also be added if you want to dress it up even more.


Serving: 3cups | Calories: 604kcal | Carbohydrates: 48g | Protein: 34g | Fat: 22g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 226mg | Sodium: 580mg | Potassium: 1678mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1063IU | Vitamin C: 47mg | Calcium: 124mg | Iron: 4mg |
SmartPoints (Freestyle): 15
SmartPoints (Freestyle): 15