This post may contain affiliate links. Please see our disclosure policy.
This Salmon Nicoise Salad is light, delicious and Whole30 approved!
Throw your hands in the air, and wave ’em if you just don’t care… if you hate salad like I do. I know I should like it, but realistically I usually only care for salads that are either one -insanely unhealthy or two – actually a cheeseburger. It’s very rare that you’d find me in a restaurant eating a salad.
With that being said, I’m always on the hunt to find and create salads I actually enjoy. It took a bit of time, but I finally perfected a salad that I love; my Whole30 Salmon Nicoise Salad.
A lot of salads seem to be missing a truly filling component, but this has roasted salmon, potatoes, eggs, and olives to fill you up. Better yet, it’s packed with a TON of flavor.
Despite all of the ingredients, this Salmon Nicoise Salad is very easy to make. I prefer my vegetables roasted, so I get a foil-lined sheet and throw the potatoes in for the first 10 minutes. Then add on the asparagus and green beans, and roast until lightly browned and fragrant. However if you’re looking for an easier salad, lightly blanch the green beans and asparagus and roast the potatoes with the salmon ahead of time. There are so many ways to make this easily, it just depends on your baking preferences!
A lot of salads seem to be missing a truly filling component, but this has roasted salmon, potatoes, eggs, and olives to fill you up. Better yet, it’s packed with a TON of flavor.
Pro tip: If you make my Salmon with Balsamic Cherry Tomatoes and have leftovers, use that to make this salad!
The dressing is easiest if made in a dressing shaker, rather than whisking in a bowl. A dressing shaker only requires one tool to get dirty and is dishwasher safe. Win win! I prefer Oxo Brand. Chop everything up, add liquid and seasonings and shake for 10 seconds. Simple and easy.
Salmon Nicoise Salad
Ingredients
- 1 2-3lb Salmon Filet
- 2 tbsp olive oil
- 4-5 Red potatoes
- 1 bunch Asparagus
- 1/2 lb Green beans
- 1 cup cherry tomatoes
- 3 hardboiled eggs or medium boiled if you like them jammy
- 1 cup kalamata or green olives
- 1 head butter lettuce or romaine rinsed and ripped into bite sized pieces
- 1 tsp fresh lemon zest
- OPTIONAL ADD-ONs rainbow radish, sundried tomatoes, roasted zucchini, dried fruits, roasted or sauteed onions.
Herb Vinaigrette
- 1/2 cup olive oil
- 1/2 tbsp white wine vinegar
- 1 tsp lemon juice
- 1 tbsp whole grain or dijon mustard
- 1 tbsp fresh chopped parsley
- 2 tbsp fresh chopped dill
- 1 tbsp fresh chopped tarragon
- 1/4 cup orange juice
- salt and pepper
Instructions
- Preheat Oven to 400 degrees
- Pat salmon dry on both sides and cover with 1 tbsp olive oil, salt and pepper. Cut potatoes into 1 inch cubes, rub with olive oil salt and pepper and place on foil lined baking sheet with salmon. Bake in oven for about 20 minutes.
- While salmon and potatoes are roasting, prepare green beans and asparagus on separate baking sheet to add on lower rack in the oven with olive oil, salt and pepper, about 10 minutes after you've added salmon and potatoes. Roast for 10-15 minutes.
- In a dressing shaker or in a bowl with a whisk, mix all dressing ingredients together until well combined
- Once salmon and vegetables are done, pull out of oven and sprinkle lemon zest over top. Add all ingredients to a platter and drizzle with fresh dressing and enjoy!
Nutrition
If you want other great Whole30 friendly recipes, check these out!
Leave a Reply