Past Recipes
Salmon Niçoise

Salmon Niçoise with Purple Potatoes and Haricots Verts

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Chef Elana’s take on classic salade Niçoise swaps rich salmon and feta in place of the usual tuna and hard-boiled egg. Tender frisée and butter lettuce create delicious textural contrast, with roasted purple potatoes, haricots verts (French for green beans, it’s a skinnier variety than what you normally see), tomatoes, and olives. Tossed in a warm shallot vinaigrette, this colorful, photo-ready salad will transport you directly to the south of France, no passport required.
  • < 600 Calories
  • Low Carb Diet
Serving size
Prep & cook time
Cooking Skill
  • Calories 580
  • Protein 32g
  • Total Carb 30g
  • Total Fat 38g

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

Ingredients & Equipment

What we send

  • haricots verts
    • 6 ounces
    • haricots verts
  • baby purple potatoes
    • 8 ounces
    • baby purple potatoes
  • frisée
    • 3 ounces
    • frisée
  • head butter lettuce
    • 1
    • head butter lettuce
  • shallot
    • 1
    • shallot
  • herbes de Provence
    • 1 teaspoon
    • herbes de Provence
  • red wine vinegar
    • 1 tablespoon
    • red wine vinegar
  • cherry tomatoes
    • 1/3 cup
    • cherry tomatoes
  • wild Alaskan salmon
    • 2 fillets
    • wild Alaskan salmon
  • crumbled feta cheese
    • 1/4 cup
    • crumbled feta cheese
  • Kalamata olives
    • 1 ounce
    • Kalamata olives

What You’ll Need

  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425ºF. Rinse all produce. Trim and discard ends of haricots verts. Halve potatoes and place on a baking sheet, then set aside. Trim off ½ inch of dark green tops of frisée, and trim and discard tough stem. Cut or tear frisée and butter lettuce into bite-size pieces. Peel shallot and mince.

  2. Roast Potatoes

    Roast Potatoes

    Toss potatoes on baking sheet with 1 tablespoon olive oil, ¼ teaspoon salt and pepper as desired. Arrange cut-side down in a single layer and roast until slightly tender, about 10 minutes.

  3. Make Shallot Vinaigrette

    Make Shallot Vinaigrette

    Heat 3 tablespoons olive oil in a medium pan over medium heat. When oil is shimmering, add herbes de Provence and shallot. Season with ⅛ teaspoon salt and pepper as desired. Cook, stirring, until shallot is soft and translucent, about 3 minutes. Remove pan from heat and transfer sautéed shallot and oil to a large bowl, reserving pan for Step 5. Whisk red wine vinegar into bowl with shallot to combine, then set aside.

  4. Roast Vegetables

    Roast Vegetables

    After 10 minutes of potatoes roasting, remove baking sheet from oven and gently push potatoes to 1 half of the sheet, keeping cut-side down. On the other half, toss tomatoes and haricots verts with 1 teaspoon olive oil, ¼ teaspoon salt and pepper as desired. Return baking sheet to oven and continue roasting until potatoes and haricots verts are completely tender, 8-10 minutes.

  5. Sear Salmon

    Sear Salmon

    While vegetables roast, pat salmon dry with paper towel and season all over with ½ teaspoon salt and pepper. Wipe pan from shallot clean and add ½ tablespoon olive oil over medium heat. When oil is shimmering, add salmon skin-side down and sear until golden on bottom, 3-5 minutes. Flip and continue searing until cooked through and opaque, 3-5 minutes more. Transfer salmon to a plate and set aside to rest.

  6. Plate Salmon Niçoise

    Plate Salmon Niçoise

    While salmon rests, add frisée, butter lettuce, and roasted vegetables to bowl with shallot vinaigrette, and toss to coat. Divide salad between serving plates, sprinkle over feta and olives, and top with salmon. Enjoy your colorful French meal!

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