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Seared Salmon Salad Nicoise

Course Main dish
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2 servings
Author Joe Boyle



  • 1 tsp dijon mustard
  • 2 tbsp chopped parsley
  • 1 tbsp red wine vinegar
  • 2 garlic cloves , finely minced or pasted
  • 1 tsp dried tarragon
  • juice from half a lemon
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 cup olive oil

Salmon and salad

  • 2 salmon fillets 5 to 6 ounces each , skin removed
  • 3 or 4 cups spring mix salad greens
  • 1 large ripe tomato cut into wedges
  • 1/4 cup olives , halved
  • 12 ounces asparagus , (or green beans)
  • 2 or 3 boiled eggs
  • 6 baby potatoes
  • salt and pepper to taste



  • Using a salad oil shaker or lidded jar, mix all ingredients and shake to emulsify.

Salmon and salad

  • Place salad greens in a mixing bowl and add 1/2 to 2/3 of the vinaigrette, toss to coat.
  • Clean then slowly boil the potatoes until done, 18 to 20 minutes.
  • Steam the asparagus 4 minutes then place in an ice bath to stop the cooking.
  • Boil the eggs, 6 1/2 minutes for runny yolk, 8 to 9 minutes for hard yolk, place in ice bath 30 seconds to cool.
  • Salt and pepper all sides of the salmon and sear in a hot cast iron or carbon steel skillet with 3 tbsp of vegetable oil, 2 minutes per side then remove to a plate.
  • Assemble the dish on a good sized plate, first placing the greens down, then laying the remaining components, with the seared salmon in the middle.
  • Coat with additional vinaigrette and salt and pepper to taste.


The vinaigrette contributes a lot of calories to this. For less calories, use a vinegar, lemon juice based dressing using less oil or even a low fat store bought dressing.