Niçoise Salad with Pan-Seared Salmon & Basil Vinaigrette
Think of a classic Provençal Nicoise salad—crisp greens, jammy eggs, tender potatoes, briny olives, and a bright herb vinaigrette—then swap the traditional tuna for pan-seared salmon along with blistered tomatoes. It’s light yet deeply satisfying; a composed salad that eats like a full meal, and absolutely perfect on a hot summer day!
Servings: 4 servings
Calories: 551kcal
Equipment
Personal or standard blender
Ingredients
For the Lemon Basil Vinaigrette
- 1½ cups fresh basil leaves
- 1 medium shallot, peeled and roughly chopped
- 1 clove of garlic, roughly chopped
- ½ cup extra virgin olive oil
- 2 Tbsp fresh lemon juice, about ½ medium lemon
- 1 tsp white wine vinegar
- 1 tsp kosher salt
- Pinch of crushed red pepper flakes
For the Salad
- 4 large eggs
- Splash of white vinegar
- 1 lb haricots verts, French green beans, trimmed
- 1 lb baby potatoes
- 1 pint whole cherry or grape tomatoes
- ½ cup Niçoise olives, pitted (or Kalamata)
- Kosher salt
- Fresh basil, for serving (whole leaves or thinly sliced)
For the Salmon
- 2 (6oz) salmon fillets, skin on or off (it will cook more evenly if it sits out at room temperature before searing)
- 1 tsp kosher salt
- Freshly ground black pepper
- 2 Tbsp neutral oil
Instructions
- Make the vinaigrette. Place all dressing ingredients – 1½ cups basil, 1 chopped shallot, 1 clove chopped garlic, ½ cup extra virgin olive oil, 2 Tbsp fresh lemon juice, 1 tsp white wine vinegar, 1 tsp kosher salt, and a pinch of crushed red pepper flakes – in a blender, then purée until very smooth. Set aside.
- Cook the eggs. Bring a medium saucepan of water and a splash of white vinegar to a rapid boil. Reduce the heat to a gentle boil, carefully add the eggs, then cook for exactly 7 minutes. While they’re cooking, prepare an ice bath. Use a slotted spoon to transfer the eggs to the ice bath until cool enough to handle, then peel and halve lengthwise. You’ll need the ice bath again for the green beans, so add more ice if needed.
- Blanch the string beans. Fill a large pot halfway with water, then bring to a rapid boil. Season with a tablespoon of kosher salt, then carefully add the string beans. Cook for 3 minutes, then use tongs to transfer to the ice bath (do not drain the water).
- Cook potatoes. Bring the pot of water back up to a rapid boil, then gently add the potatoes. Cook for 12-15 minutes, or until the potatoes are knife-tender. Drain. The potatoes can be left whole, halved, or cut into quarters–whatever you like!
- Season the salmon. Pat salmon fillets dry on both sides, then season liberally with 1 tsp kosher salt and a little black pepper.
- Cook the salmon. Heat a large skillet over medium-high heat until hot, about 2-3 minutes. Coat with 2 Tbsp of neutral oil. Carefully place each fillet (skin-side down, if using skin-on) into the hot pan. The sizzle you hear should be moderate–if it’s too loud or popping, reduce the heat slightly. Allow the salmon to cook undisturbed for 4-5 minutes, until it easily lifts away from the pan. Once the edges turn opaque about halfway up the sides, use a spatula or tongs to carefully flip. Cook on the second side for 1-2 minutes more, or until an internal temperature of 130-135°F (54-57°C) is reached. Transfer to a plate.
- Cook the tomatoes. To the same pan, add 1 pint of cherry or grape tomatoes. Season lightly with kosher salt, then cook, stirring often (or simply shake the pan every so often) until they begin to blister and char, about 3-5 minutes.
- Compose the salad. Arrange all salad components artfully on a large platter, drizzle with the vinaigrette, then finish with a sprinkle of fresh basil and flaky sea salt. Enjoy!
Notes
- The dressing can be made 3-4 days in advance, then stored in a fridge until needed.
- All vegetables can be cooked a few days in advance. Store in a refrigerator in separate containers until ready.
- Other suggested add-ins: sliced radishes, anchovies, or cucumber.
Nutrition
Calories: 551kcal | Carbohydrates: 35g | Protein: 12g | Fat: 42g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 25g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 1519mg | Potassium: 1135mg | Fiber: 8g | Sugar: 9g | Vitamin A: 2582IU | Vitamin C: 58mg | Calcium: 125mg | Iron: 4mg
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