Salmon Nicoise Salad

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 8 servings


  • 1 lb salmon fillets or canned salmon or tuna
  • 1 5 oz bag salad greens
  • 4 eggs, hard boiled
  • 1 8 oz bag haricot verts French green beans
  • 1 lb small potatoes such as Dutch gold
  • 2 cups cherry tomatoes
  • 1 cup Kalamata or mixed olives
  • 1 jar roasted peppers optional
  • 1 12-oz. jar marinated artichoke

Dijon Vinaigrette

  • 2 tsp Aioli Garlic Mustard sauce from TJs or 1 tsp dijon + 1 tsp crushed garlic
  • 3 Tbsp white wine vinegar
  • 6 Tbsp olive oil
  • 1 tsp salt


  • Preheat oven to broil setting, if using fresh fish. Lightly spray salmon with oil and sprinkle with salt and pepper. Whisk together vinaigrette ingredients In a large pot with salted water, boil potatoes until fork tender about 15 mins. Broil salmon or open can. Remove potatoes with a slotted spoon. IN the same pot of water, boil haricot verts for 1-2 minutes. Drain and rinse under cold water. Slice eggs in half. Arrange all ingredientes on a large platter or indiv plates. Drizzle Vinaigrette on salad.


From TJs Dinner's Done pg 160
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