My go-to warm weather meal is a large salad that’s substantial enough to fill me up. This means there needs to be plenty of protein, carbs, fat and zingy dressing.
Nicoise salads come from Nice, France and are a simple way to showcase the beautiful seasonal produce of spring and summer. The great thing about this recipe is that you can use whatever seasonal produce or proteins you have on hand. Try it with asparagus instead of green beans or roasted carrots instead of potatoes or snap peas instead of tomatoes. The options are endless!
This beautiful seasonal salad is perfect for your Easter brunch, lunch, or dinner. Serve it on a large serving platter for a beautiful presentation!
Ingredient highlight
Asparagus! This spring superstar is a great source of potassium, vitamin K, folic acid, vitamin D, fiber, and iron. It also contains a lot more protein than most vegetables, with 3 grams per cup.
Asparagus goes from perfectly cooked to mush real fast. It only really needs a minute or less in water or on the stove. Or try it raw! Thinly slice your seasonal asparagus and add to salads. It pairs really well with parmesan cheese.
Servings 4 People
Prep Time 5 minutes 
Cook Time 15 minutes 
Total Time 20 minutes Ingredients
- ¾-1 lb wild salmon*
- 1 tsp kosher salt, divided
- 1 tbsp olive oil
- 1 lb baby potatoesy) (any small potato variet
- 1 bunch asparagus (about 1 lb) woody ends trimmed off
- 4 boiled eggs halved (optional)
- 1 head lettuce (romaine, frisee, butter, etc…) (about 4-5 cups worth)
- 1 pint cherry tomatoes
- ¼ cup capers, drained and rinsed (or ½ cup olives)
- 1/2 cup fresh chopped dill
For the dressing:
- ⅓ cup apple cider vinegar
- ½ cup olive oil
- 2 tbsp dijon mustard
- ½ tsp kosher salt
- ½ tsp black pepper
- *You can use smoked salmon, canned salmon or tuna here as well or sub with any cooked protein.
Instructions
- Preheat the oven to 350F. Line a baking sheet with parchment paper. Place the salmon on the baking sheet, sprinkle with ½ teaspoon salt and drizzle with olive oil. Bake for 10-15 minutes or until cooked through. Let cool for 10 minutes, then use your hands to remove the skin and break into chunks.
- In a large pot, add the potatoes and and fill with cold water to cover by at least two inches. Salt your potato water like you would pasta water (about 2 tablespoons). Bring to a boil over high heat, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are easily pierced with a knife. Use a large spoon to remove the potatoes from the pot and transfer to a large bowl to cool (save the water!). Use the back of the spoon to gently press the warm potatoes so that they crack open a bit (this will let the dressing get absorbed into the potatoes).
- While the potatoes cook, make the dressing by adding all of the ingredients to a mason jar. Twist on the lid and shake vigorously to emulsify. Toss the potatoes with 2 tablespoons of dressing and ½ teaspoon salt. Transfer to your large serving platter (or individually onto each plate).
- Bring the water back to a boil and add the asparagus and cook for just 30 seconds, or until crisp tender (we want to keep that crunch!). Immediately drain the asparagus and run under cold water to stop them from cooking (or place them in a large bowl filled with ice water).
- Add the lettuce to the large bowl and toss with about ¼ cup of the dressing to coat. Transfer to the platter. Add your asparagus, tomatoes, boiled eggs (if using), salmon, capers and dill. Drizzle it all with the remaining dressing. Sprinkle with additional salt and pepper.
Items you can prep ahead (optional)
- Bake the salmon
- Boil potatoes + blanch asparagus
- Boil eggs
- Chop and wash lettuce
- Make the dressing
Substitutions:
- To make vegetarian: substitute the salmon with marinated beans
- To make vegan: see above + skip the egg
- Use any spring or seasonal veggie in place of the asparagus and tomatoes
Storage:
-
Store leftovers in an airtight container in the fridge
- Salmon: up to 4 days in the fridge
- Potatoes + asparagus: 5-7 days in the fridge
- Boiled eggs: up to 7 days in the fridge
- Lettuce: up to 7 days in the fridge (store in a large container or ziploc bag lined with paper towel)
- Dressing: up to 7 days in the fridge
Leftovers + Repurposing:
- The leftover/repurposing options here are endless! Turn it into a springy rice bowl or mix everything (except the lettuce) together to make an eggy potato salad loaded with veggies.
Servings 4 People Prep Time 5 minutes Cook Time 15 minutes Total Time 20 minutes Ingredients
- ¾-1 lb wild salmon*
- 1 tsp kosher salt, divided
- 1 tbsp olive oil
- 1 lb baby potatoesy) (any small potato variet
- 1 bunch asparagus (about 1 lb) woody ends trimmed off
- 4 boiled eggs halved (optional)
- 1 head lettuce (romaine, frisee, butter, etc...) (about 4-5 cups worth)
- 1 pint cherry tomatoes
- ¼ cup capers, drained and rinsed (or ½ cup olives)
- 1/2 cup fresh chopped dill
For the dressing:
- ⅓ cup apple cider vinegar
- ½ cup olive oil
- 2 tbsp dijon mustard
- ½ tsp kosher salt
- ½ tsp black pepper
- *You can use smoked salmon, canned salmon or tuna here as well or sub with any cooked protein.
Instructions
- Preheat the oven to 350F. Line a baking sheet with parchment paper. Place the salmon on the baking sheet, sprinkle with ½ teaspoon salt and drizzle with olive oil. Bake for 10-15 minutes or until cooked through. Let cool for 10 minutes, then use your hands to remove the skin and break into chunks.
- In a large pot, add the potatoes and and fill with cold water to cover by at least two inches. Salt your potato water like you would pasta water (about 2 tablespoons). Bring to a boil over high heat, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are easily pierced with a knife. Use a large spoon to remove the potatoes from the pot and transfer to a large bowl to cool (save the water!). Use the back of the spoon to gently press the warm potatoes so that they crack open a bit (this will let the dressing get absorbed into the potatoes).
- While the potatoes cook, make the dressing by adding all of the ingredients to a mason jar. Twist on the lid and shake vigorously to emulsify. Toss the potatoes with 2 tablespoons of dressing and ½ teaspoon salt. Transfer to your large serving platter (or individually onto each plate).
- Bring the water back to a boil and add the asparagus and cook for just 30 seconds, or until crisp tender (we want to keep that crunch!). Immediately drain the asparagus and run under cold water to stop them from cooking (or place them in a large bowl filled with ice water).
- Add the lettuce to the large bowl and toss with about ¼ cup of the dressing to coat. Transfer to the platter. Add your asparagus, tomatoes, boiled eggs (if using), salmon, capers and dill. Drizzle it all with the remaining dressing. Sprinkle with additional salt and pepper.
Items you can prep ahead (optional)
- Bake the salmon
- Boil potatoes + blanch asparagus
- Boil eggs
- Chop and wash lettuce
- Make the dressing
Substitutions:
- To make vegetarian: substitute the salmon with marinated beans
- To make vegan: see above + skip the egg
- Use any spring or seasonal veggie in place of the asparagus and tomatoes
Storage:
-
Store leftovers in an airtight container in the fridge
- Salmon: up to 4 days in the fridge
- Potatoes + asparagus: 5-7 days in the fridge
- Boiled eggs: up to 7 days in the fridge
- Lettuce: up to 7 days in the fridge (store in a large container or ziploc bag lined with paper towel)
- Dressing: up to 7 days in the fridge
Leftovers + Repurposing:
- The leftover/repurposing options here are endless! Turn it into a springy rice bowl or mix everything (except the lettuce) together to make an eggy potato salad loaded with veggies.
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