Salmon Nicoise Salad

Today’s recipe is a traditional piece from France. It’s amazingly light and refreshing with a mighty macro profile. This recipe is a great one to introduce for a lovely dinner night and pairs quite well with a nice merlot.


  • Place the salmon skin side down in a colander over a pan of boiling salted water. Cover and steam for 10 minutes.
  • Cook the trimmed beans in boiling water for 6 minutes. Then boil the eggs for 5–6 minutes.
  • Blend the olives into a paste with a hand mixer and mix half of them with the Greek yogurt, 1 tablespoon of vinegar and salt and pepper.
  • Toss the cooked beans with the Greek yoghurt dressing and divide between 2 plates.
  • Peel and cut the eggs into quarters. Flake the salmon over the beans and arrange the eggs on top.
  • Dot the remaining black olive paste over the salad. Season to taste with salt and pepper and serve.


  • 2 salmon fillets (4.5 oz./130g each)
  • 10.5 oz. (300g) green beans, trimmed
  • 2 eggs
  • 10 black olives
  • 2 tbsp. Greek yogurt
  • 1 tbsp. apple cider vinegar

Serves: 2

Prep: 5 mins

Cook: 20 mins

Nutrition per serving:

340 kcal

17g Fats

11g Carbs

36g Protein