A colorful, protein-packed platter loaded with flaky salmon, tender baby potatoes, eggs, crisp green beans, juicy tomatoes, and a creamy herb dressing.
Salmon Niçoise-style salad recipe with baby potatoes, hard-boiled eggs, green beans, cherry tomatoes, red onion, lettuce and creamy herb dressing is a fresh and satisfying way to turn simple ingredients into a beautiful complete meal. This version takes inspiration from the classic Niçoise-style combination while replacing tuna with tender, flaky salmon and finishing everything with a creamy, tangy herb dressing.
I especially love serving this salad arranged on a large platter instead of tossing everything together. Every ingredient keeps its own texture and flavor, and everyone can build the perfect plate. It works wonderfully for lunch, dinner, entertaining, or a fresh make-ahead meal.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
For the Salad
- 1 1/4 lb (570 g) salmon fillets
- 1 lb (450 g) baby potatoes, halved if large
- 4 large eggs
- 10 oz (285 g) fresh green beans, trimmed
- 2 cups (300 g) red and yellow cherry tomatoes, halved
- 1/2 medium red onion, thinly sliced
- 6 cups (250 g) chopped romaine or leafy lettuce
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
For the Creamy Herb Dressing
- 1/2 cup (120 g) plain Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 small garlic clove, finely minced
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon finely chopped fresh dill
- 1–2 tablespoons water, as needed
- Salt and freshly ground black pepper, to taste
Step-by-Step Instructions
- Cook the potatoes: Place the baby potatoes in a saucepan and cover with cold salted water. Bring to a boil and cook for 12–15 minutes, or until easily pierced with a fork. Drain and let them cool slightly.
- Prepare the eggs: Place the eggs in a saucepan, cover with water, and bring to a boil. Cook until hard-boiled, then transfer immediately to cold water. Peel and cut into halves or quarters.
- Cook the green beans: Boil or steam the green beans for about 3–5 minutes until crisp-tender and bright green. Transfer them to cold water to stop the cooking, then drain thoroughly.
- Cook the salmon: Pat the salmon dry and season with olive oil, oregano, garlic powder, salt, and black pepper. Cook in a hot skillet for about 4–5 minutes per side, depending on thickness, until the salmon flakes easily and reaches 145°F (63°C) in the thickest part.
- Make the dressing: Whisk together Greek yogurt, mayonnaise, lemon juice, olive oil, Dijon mustard, garlic, parsley, dill, salt, and pepper. Add a little water until the dressing reaches a creamy, pourable consistency.
- Assemble the platter: Spread the lettuce over a large serving platter. Arrange the potatoes, green beans, tomatoes, red onion, and eggs in generous sections. Break the cooked salmon into large rustic flakes and place it prominently over the lettuce.
- Finish and serve: Sprinkle everything with fresh parsley and freshly ground black pepper. Serve the creamy herb dressing alongside the platter or drizzle it over individual portions.
Tips for the Best Salmon Niçoise-Style Salad
- Don't overcook the salmon: Remove it from the heat once it is cooked through but still moist and flaky.
- Keep the green beans crisp: A quick transfer to cold water after cooking helps preserve their fresh texture and bright color.
- Season the potatoes while warm: Warm potatoes absorb seasoning especially well.
- Slice the onion thinly: Thin slices provide flavor without overpowering the other ingredients.
- Keep the dressing separate: This prevents the lettuce and vegetables from becoming soggy, especially when serving the platter later.
Serving Suggestions
This Salmon Niçoise-Style Salad Platter is substantial enough to serve as a complete lunch or dinner. Pair it with crusty bread, toasted baguette slices, or a light vegetable soup if you want something extra. For entertaining, arrange everything just before guests arrive and serve the creamy dressing in a small pitcher on the platter.
Storage
Store leftover salmon, potatoes, eggs, green beans, and vegetables in separate airtight containers when possible. Refrigerate cooked salmon for up to 3–4 days. Keep the creamy herb dressing refrigerated in a sealed container and stir well before serving.
For meal prep, assemble the lettuce and vegetables only when you're ready to eat so they remain crisp and fresh.
Frequently Asked Questions
Can I make this Salmon Niçoise-style salad ahead of time?
Yes. Cook the salmon, potatoes, eggs, and green beans ahead of time and refrigerate them separately. Prepare the dressing in advance, then assemble the platter shortly before serving.
Can I use canned salmon?
Yes. Well-drained canned salmon is a convenient alternative when you need a quicker version. Add it in large flakes so it does not disappear among the vegetables.
Can I use a lemon vinaigrette instead of creamy dressing?
Absolutely. A simple combination of olive oil, fresh lemon juice, Dijon mustard, garlic, herbs, salt, and black pepper makes a lighter dressing that pairs beautifully with salmon and vegetables.
Final Thoughts
This Salmon Niçoise-Style Salad Platter brings together flaky seasoned salmon, buttery baby potatoes, crisp green beans, hard-boiled eggs, juicy cherry tomatoes, crunchy red onion, and fresh lettuce on one colorful plate.
The creamy lemon-herb dressing gives every bite a fresh, tangy finish, making this an easy recipe to keep in rotation when you want a filling meal that still feels bright and fresh.