Herb Crusted Salmon Nicoise Salad

Herb Crusted Salmon Nicoise Salad 4.00/5 (5 votes)

There is no prettier plate than a Nicoise salad. And no more perfectly light and healthy meal. Full of flavor and surprisingly filling. The vinaigrette makes a little more than you need tonight and we'll use it again later in the week. If you’re worried about the number of ingredients in the salad just skip a few. They’re all great and add their own textures, but none make or break the salad so pick and choose. Enjoy!

Herb Crusted Salmon Nicoise Salad



  • 1/2 pound baby new potatoes
  • 1/2 pound asparagus, trimmed
  • 1/2 pound green beans, trimmed
  • 1/2 pound salmon
  • 1/2 cup panko bread crumbs
  • 1 tablespoon olive oil
  • 1/2 teaspoon herbes de Provence, or dried Italian herbs
  • Vinaigrette
  • 1/4 cup red wine vinegar
  • 1 shallot, minced
  • 1 clove garlic, pressed
  • 2 teaspoons Country Dijon mustard
  • 1/2 teaspoon anchovy paste, (optional)
  • 1/2 cup olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon fresh basil
  • Salad
  • 1 head romaine lettuce, torn
  • 1 cup kidney beans, drained and rinsed
  • 6 oz artichoke hearts in water, drained
  • 3-4 hardboiled eggs, quartered


  1. Preheat oven to 400.
  2. Boil potatoes in a pot of water until fork tender - about 10 minutes. Use a slotted spoon to transfer the potatoes from the water. Do not discard the water.
  3. While the potatoes are cooking, prepare the vinaigrette by combining all ingredients with a whisk, food processor, or blender stick.
  4. Place salmon in a small dish or resealable plastic bag; add just enough vinaigrette to coat. Let marinate while you prepare the remaining.
  5. In a small bowl, combine panko, olive oil, and herbs de provence.
  6. Place the salmon fillet a baking dish, pat with panko mixture, and cook for 8-12 minutes in the preheated oven. The fish should barely flake and be opaque in the center.
  7. Add asparagus and green beans to the hot water, return to boil and cook for about 2-4 minutes. Remove and let cool slightly.
  8. Plate lettuce in a large serving bowl and top with groupings of vegetables, kidney beans, artichoke hearts, and hard boiled eggs.
  9. Top salad with salmon and drizzle with vinaigrette.

Nutritional Information

Per Serving: Calories 687 Fat 38 Sat Fat 6 Sodium 297 Carbs 61 Sugars 6 Fiber 15 Protein 33.


KID NOTES: As usual, I deconstructed this meal for the kids. They were given portions of salmon, potatoes, veggies, and boiled egg and did great!

VEGETARIAN TIP: Simply skip the salmon. This salad is huge. You won’t miss it!

GLUTEN FREE MODIFICATIONS: Use crushed rice chex or GF breadcrumbs.


  1. Tina says:

    I loved it!!! I subbed tarragon for basil because it seemed like the right thing to do- and I’m always looking for an excuse to use tarragon. It was fantastic! Thank you for another AWESOME meal! I am thinking of scaling this up to serve on a huge platter at my upcoming anniversary party!

  2. Tina says:

    Oh! And I don’t see tomatoes in the recipe, though they are in the photo- and they are great in it!

  3. Cmalone79 says:

    I have never had a “nicoise” salad before, so I was hesitant… I absolutely loved it! I used a spinach salad as my base instead of romaine.

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