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Salmon Niçoise Salad

Salmon Niçoise Salad with Champagne Vinaigrette

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Recipe Details


Chef Giuseppe channels the sunny French Riviera with this take on the classic salade Niçoise, a dish featuring potatoes, green beans, tomatoes, and olives over a bed of lettuces. Here, he swaps the traditional tuna for seared salmon fillets, and tosses the simply boiled vegetables with butter and herbs. Sticking to the French theme, the salad is dressed with a Dijon mustard and Champagne vinaigrette. Light, simple, and so pretty, this summer meal is très chic.  


  • Stovetop Only
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Giuseppe

By Chef Giuseppe

Nutritional info

  • Calories 620
  • Protein 34g
  • Total Carb 32g
  • Total Fat 39g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • green beans
    6 ounces
    green beans
  • English cucumber
    English cucumber
  • plum tomato
    plum tomato
  • shallot
  • peanut potatoes
    8 ounces
    peanut potatoes
  • salmon
    10 ounces
  • unsalted butter
    2 packets
    unsalted butter
  • Champagne vinegar
    1 tablespoon
    Champagne vinegar
  • Dijon mustard
    1 packet
    Dijon mustard
  • mixed lettuces
    3 ounces
    mixed lettuces
  • Niçoise olives
    1/4 cup
    Niçoise olives
  • parsley
    1/8 ounce
  • chives
    1/8 ounce

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • 10" medium nonstick pan with lid

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Bring a medium pot of water to a boil over high heat. Rinse all produce. Trim and discard ends of green beans (line up the ends to trim them all at once). Halve cucumber lengthwise, then thinly slice crosswise on a diagonal. Halve tomato lengthwise, then cut crosswise into ¼-inch half-moons. Thinly slice chives. Roughly chop parsley leaves, discarding stems. Peel shallot and mince enough to yield 1 tablespoon.

  2. Cook potatoes and green beans

    Cook potatoes and green beans

    Season boiling water generously with salt. Add potatoes and cook until tender, about 8 minutes. Then, add green beans and cook until green beans are bright green and potatoes are tender when pierced with a knife tip, about 2 minutes more. Drain and return to pot, off heat. Meanwhile, pat salmon dry with paper towel. 

  3. Sear salmon

    Sear salmon

    Season salmon all over with ½ teaspoon salt and pepper. Heat 2 teaspoons olive oil in a medium nonstick pan over medium heat. When oil is shimmering, add salmon flesh-side down and sear until golden on bottom, 5 minutes. Flip salmon and cover pan, keeping lid slightly ajar for steam to escape. Continue searing until salmon is cooked through and opaque, 3-5 minutes more. Remove pan from heat and cover to keep warm.

  4. Season potatoes and green beans

    Season potatoes and green beans

    Place pot with green beans and potatoes over medium heat and add butter, parsley, half of chives, ¼ teaspoon salt, and pepper as desired. Cook, stirring, until combined and butter is melted, 1-2 minutes. Remove pot from heat and set aside until ready to serve.

  5. Make Champagne vinaigrette

    Make Champagne vinaigrette

    In a large bowl, whisk together Champagne vinegar, mustard, shallot, and remaining chives. Whisking continuously, slowly add 2 tablespoons olive oil until fully combined. Season with ¼ teaspoon salt and pepper as desired. Add mixed lettuces to bowl with vinaigrette, waiting to toss until ready to serve.  

  6. Plate salmon Niçoise salad

    Plate salmon Niçoise salad

    Divide mixed lettuces between serving plates. Place salmon in center of plates. Arrange olives, cucumbers, and tomato on 1 side of salmon. Arrange green beans and potatoes on other side of salmon. Drizzle any remaining Champagne vinaigrette over salmon Niçoise salad, and dig in!

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