Past Recipes
Salmon Niçoise

Salmon Niçoise with Champagne Vinaigrette

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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 Cook
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • 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

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

What You’ll Need

  • kosher salt
  • olive oil
  • 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

    Plate salmon Niçoise

    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, and dig in!

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