Salmon Nicoise Salad

Serves 2

Salmon Nicoise Salad

By Camille Styles


  • 1 8oz filet of salmon
  • 1 tsp herbs du provence
  • 1 package of arugula
  • 1 heirloom tomato, cut in large pieces
  • 2 eggs, hard-boiled
  • 6-8 baby potatoes, halved and roasted
  • 1 bunch asparagus, roasted
  • 1 container black nicoise olives
  • lemon wedges for garnish
  • olive oil and balsamic vinegar for topping


  1. On a foil lined baking sheet, place the salmon filet skin side down. Drizzle with olive oil and sprinkle on salt, pepper, and herbs du provence. Broil in oven for 8 minutes or until the salmon is cooked through.
  2. Halve the potatoes and place on a lined baking sheet, drizzled with olive oil and topped with salt and pepper. Roast for about 15-20 minutes in a 400 degree F oven until potatoes are tender.
  3. Lay the asparagus stalks onto a lined baking sheet and drizzle with olive oil and top with salt and pepper. Roast in a 400 degree F oven for about 10-12 minutes until stalks are tender but still bright green.
  4. Let ingredients come to room temperature.
  5. On a serving tray, lay out a bed of arugula for the base. Arrange the ingredients in bunches and top with olive oil and vinegar before serving.

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Comments (3)
  1. 1
    Charles Richards May 28, 2016 at 4:42 am

    Pitted olives? I don’t think so.

  2. 2
    Lisa Villaume May 28, 2016 at 6:42 am

    Absolutely one of my favorite salads, normally I use tune instead of salmon. After living in Paris for years this became a weekly staple. Love!
    Lisa Villaume | Where Women Dream Big + Master Their Careers

  3. 3
    Shay May 29, 2016 at 11:45 am

    Yummy. I’ll try this for lunch this week.