Poached Salmon Nicoise Salad

Name: Poached Salmon Nicoise Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 medium lemons (divided); 1/3 cup olive oil; 2 tablespoons minced shallot (from one small shallot); 2 teaspoons Dijon mustard; 1 tablespoon honey (optional); 1/2 teaspoon anchovy paste; 1/2 teaspoon Kosher salt; 3/4 teaspoon dried tarragon; 1/4 teaspoon ground pepper; 1 pound skinless salmon fillet (cut into 2-4 pieces); 1/2 pound French green beans (haricots verts); 3/4 pound baby potatoes (about 6, cut in half or quarters); 4 large eggs; 2 cups mixed baby greens; 1 cup grape tomatoes; 1 medium English cucumber (cut into bite-sized pieces); 1/3 cup pitted olives (Nicoise or Kalamata)

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This poached salmon Niçoise salad is a stunning, protein-packed version of the classic composed salad from the south of France — loaded with tender poached salmon, hard-boiled eggs, crisp green beans and vegetables, baby potatoes, and briny olives, all drizzled with a bright Dijon, lemon, and tarragon vinaigrette.

What makes this version stand out is the poached salmon. Salmon is my top pick for heart-healthy omega-3 fats and a healthy dose of vitamin D. Simmering it gently in lemon and seasonings takes about six minutes and delivers impossibly moist, tender fish every single time, with no oven, grill, fishy smell, or guesswork.

A composed platter of salmon Nicoise salad and a serving of the salad on a white table. Gold serving utensils and a green and white patterned napkin are on the table.

Dietitian tip: As a registered dietitian who recommends the Mediterranean diet for heart, brain, and anti-inflammatory benefits, I love that this gorgeous salad checks every single box — omega-3-rich salmon, fiber-packed vegetables, heart-healthy olive oil, and a rainbow of antioxidants — all in one bowl.

If you love colorful dinner salads like this one, you might also enjoy my summer chicken and rice bowl and Mediterranean chopped salad. Both are fresh, satisfying, and full of heart-healthy ingredients.

Recipe At-A-Glance

PREP TIME: 20 minutes
COOK TIME: 25 minutes
TOTAL TIME: 45 minutes
SERVES: 4
DIFFICULTY: easy
RECIPE HIGHLIGHTS: A bright, coloful, and satisfying Mediterranean dinner salad
FEATURED INGREDIENTS: salmon fillet, hard-boiled eggs, green beans, vegetables, and a Dijon, lemon, herb dressing

Why You’ll Love This Recipe

The easiest salmon you’ll ever cook. Forget roasting or grilling — poaching is faster (just 5-8 minutes!), virtually foolproof, and produces incredibly moist, tender salmon that flakes beautifully over the salad. It’s my go-to method when I want salmon to shine without a lot of fuss.
A true Mediterranean diet showstopper. This salad is practically the definition of Mediterranean eating: omega-3-rich fatty fish, extra virgin olive oil, loads of colorful vegetables, and briny olives. It’s naturally gluten-free, dairy-free, high in protein, and packed with anti-inflammatory ingredients.
Perfect for entertaining. Every component can be prepped ahead of time and stored separately in the fridge, so you can assemble the gorgeous composed platter in minutes when guests arrive. It’s an impressive centerpiece for a Mother’s Day, spring, or summer luncheon and a perfect option for brunch or a light dinner.
Endlessly customizable. This is one of my favorite “more or less” salads. Load it up with your favorite vegetables, swap in any leftovers you have on hand, or dial back the ingredients to keep things simple.

Recipe Ingredients

Here are some of the key ingredients needed to make this poached salmon Nicoise salad. Substitutions and variations are listed in the section below.

Be sure to check out the recipe card below for the complete list of ingredients with measurements.

Salmon – I use skinless salmon fillet, cut into two to four pieces. Poaching is a gentle cooking method, so skinless salmon is unlikely to break apart in the pan, and I like that there’s no skin to remove before serving.

French green beans (haricots verts) – These are thinner, stringless, and more tender than regular green beans, and they cook in about two minutes. I buy the frozen ones from Trader Joe’s, but you can also find them fresh (usually in bags) from the grocery store. Note that French green beans are whole beans and not the same as canned “French cut” green beans. If you can’t find them, use regular raw green beans.

Baby potatoes – These really make this salmon Nicoise salad more filling and hearty. I prefer small red potatoes for their pop of color, but any small round or fingerling potatoes are great.

Eggs – Whether you like them hard-boiled or slightly jammy, eggs are a staple ingredient in this composed salad. They add flavor, color, extra protein, and vitamin D.

Olives – Use good-quality, briny purple/black olives in this salad. Nicoise olives (from Nice, France) are traditional, but Kalamata olives (from Greece) are easier to find, and I prefer their meatier texture and fruitier flavor.

Tarragon – This French herb is one of my favorites (it’s the star flavor in my creamy chicken and mushroom pasta), and it’s so underused! I love a generous pinch to flavor the salmon as it poaches, and more in the Dijon vinaigrette dressing.

Anchovy paste – I highly recommend a dab of this because it adds a rich, salty, umami flavor to the dressing. As long as you keep it capped and refrigerated, a tube lasts a good year, and it’s great for homemade Caesar or balsamic dressings.

Substitutions and Variations

Use more or less of any of the vegetables, depending on what you have available or are in the mood for.
Swap thin asparagus for the green beans; add fresh sweet peppers or roasted red peppers, or substitute them for the tomatoes.
Add capers or thinly sliced red onion for extra sharpness and flavor.
Use canned salmon or tuna for the poached salmon.
No fish? No problem! Skip the salmon and use canned cannellini or other small white beans for protein.

Step-By-Step Instructions

1. Make the dressing. Combine lemon zest and juice, minced shallot, anchovy paste, olive oil, Dijon mustard, honey (if using), and half of the tarragon, salt, and pepper in a bowl or small jar. Whisk well and set this aside.

2. Poach the salmon. Season the fillets with the remaining salt, pepper, and tarragon mixture. Pour about ⅓ cup of water into the bottom of a sauté pan and squeeze in some lemon juice. Slice the lemon and lay the salmon fillets over the lemon slices. Poach the salmon gently over medium heat for 5 to 10 minutes, or until it’s opaque and flakes easily. Remove it from the poaching liquid and let it cool.

3. Cook the green beans and potatoes. Bring a pot of salted water to a boil, and add the halved or quartered potatoes. Let them boil for about 8 minutes, or just until they’re just about knife-tender. Add the green beans, return the water to a boil, and cook for 2-3 more minutes until all of the vegetables are tender.

4. Chill the vegetables. Using a slotted spoon, transfer the cooked potatoes and green beans to a large bowl of ice water to chill them quickly, prevent overcooking, and keep the beans bright green. Drain them in a colander once cooled. Reserve the boiling water, and boil the eggs. See the tips section below for perfect boiled eggs.

5. Season the salmon. Gently place the salmon in the bowl that you used to chill the vegetables. Pour about ⅓ of the dressing over the fillets, then use a spoon to coat them. Transfer the salmon fillets to a platter lined with baby greens or butter lettuce.

6. Season the potatoes and green beans. Add them to the same bowl with the dressing and toss to coat. Add extra dressing if needed, but reserve some to drizzle over the finished salad. Once the potatoes and green beans are seasoned, arrange them on the platter around the salmon and add the cucumbers, tomatoes, sliced eggs, and olives. Drizzle the remaining dressing over the salad, or serve it on the side so each person can season their own salad.

A composed platter of salmon Nicoise salad. A bottle of salad dressing and gold serving spoons are alongside the plate.

Expert Tips

Poach the salmon on gentle heat. A rolling boil will toughen the salmon, so once the poaching liquid comes to a boil, reduce the heat to medium-low and poach slowly. Thin fillets will cook in about 5 minutes, while thicker fillets may take 10 minutes. Use the tip of a knife to gently pierce the flesh. It’s done when it flakes easily.

How long to boil eggs? Use the same boiling water used to cook the potatoes and green beans. Reduce it to a low simmer, and lower your eggs into it using the slotted spoon. For jammy eggs (just barely set yolks), simmer for 7 minutes. For hard-cooked yolks, simmer for 12 minutes. Place the 7 minute eggs into an ice bath to prevent them from cooking further.

Season every layer before adding it to the platter. Use a few tablespoons of the dressing to coat the salmon, potatoes, and green beans (and any other vegetables if desired). This really boosts the flavor and brings all of the salad ingredients together.

Toss it if you prefer. You don’t have to serve this as a “composed salad.” A Nicoise salad typically has ingredients laid out in sections, but it tastes just as delicious if you toss everything together and lay it on a bed of lettuce.

To prep ahead: You can make the dressing up to 3 days in advance and the other ingredients for salmon nicoise salad up to 24 hours ahead. Cook the salmon, green beans, and potatoes as directed and season them with some of the dressing. Store them in separate containers in the refrigerator. Cut the eggs in half and wash the tomatoes, keeping them in separate containers as well. When you’re ready to assemble the salad, lay the salad greens over a platter, cut the cucumber into bite-sized pieces, and compose your salad. Dress the salad just before serving.

What to Serve With a Salmon Nicoise Salad

Serve this gorgeous salad with:

Whipped lemon feta dip and homemade six-seed crackers as an appetizer or side.
A plate of warm naan bread and homemade creamy hummus.
A pitcher of iced hibiscus tea.
Bowls of no-churn peach sorbet for dessert.

Recipe FAQs

What does Nicoise mean?

Nicoise means in the style of Nice, the town in Southern France where this salad originated. There are many versions of a Nicoise salad, but most include arranged sections of seafood like tuna, anchovies, or salmon, French green beans, olives, tomatoes, and baby potatoes.

How long can you store leftover salmon Nicoise salad?

Store this salad in a tightly covered container in the refrigerator for up to three days. Note that if the lettuce, cucumbers, and tomatoes are dressed, they will wilt over time. The other ingredients should hold up even with dressing. If you think you may want to keep leftovers, I recommend reserving part of the softer vegetables and adding the dressing later.

Can you grill the salmon for this Nicoise salad instead of poaching it?

Of course! I prefer the poaching method because it ensures your salmon is moist, tender, and melts in your mouth, but if you have leftover grilled salmon or you prefer the smoky flavor of grilled salmon, you can cook it that way instead.