This crispy potato salmon niçoise is a nourishing, whole food take on the classic, combining golden roasted potatoes, tender salmon and fresh vegetables with a simple lemon dressing. The crispy potatoes add texture and heartiness, while the salmon and eggs bring protein to create a balanced, satisfying meal. It’s perfect for a light dinner or a shared platter that feels both fresh and substantial.
Health benefits
This dish is naturally rich in protein, healthy fats and fibre, making it a well-balanced meal. The salmon and eggs provide approximately 30–35 grams of protein per serve, supporting muscle repair and satiety, while the potatoes, green beans and vegetables contribute around 4–6 grams of fibre to support digestive health. Salmon also delivers omega-3 fatty acids for cardiovascular and brain health, while olive oil and vegetables provide antioxidants and anti-inflammatory compounds.
Where I buy wild caught seafood
We use wild caught salmon from Butcher Crowd, and if you haven’t tried it I’d encourage you to, the quality difference is noticeable and wild caught salmon has a significantly better omega-3 profile than farmed. Omega-3 fatty acids are one of the most well-researched anti-inflammatory nutrients we have, and getting them from real food rather than a supplement is always my preference. Best of all the Butcher Crowd deliver Australia wide too! Click HERE for a special offer and to take a look at their range of wild caught seafood (and grass fed meat).
Ingredients in this Crispy Potato Salmon Niçoise
This niçoise combines baby potatoes roasted until crisp with salmon fillets, eggs, green beans, cos lettuce, tomatoes and black olives, finished with a simple dressing of lemon juice, extra virgin olive oil, garlic, Dijon mustard, sea salt and pepper.
How to make Crispy Potato Salmon Niçoise
Boil the baby potatoes until tender, then gently crush, drizzle with olive oil, season and roast until golden and crisp. While they cook, boil the eggs, steam the green beans and prepare the salmon by seasoning and baking until just cooked through. Arrange the lettuce, tomatoes, olives and beans on a platter, add the roasted potatoes, flake over the salmon and top with halved eggs. Finish by drizzling over the dressing just before serving.
Serving suggestions and how to store
Serve immediately as a complete meal or shared platter. This salad is best enjoyed fresh while the potatoes are crisp, though leftovers can be stored in an airtight container in the fridge. If preparing ahead, keep the dressing separate and add just before serving to maintain freshness.
Vary this to suit your dietary needs
For a shortcut, use sliced boiled potatoes with canned tuna or salmon. For a garlic-free version, simply omit the garlic from the dressing, and for an egg-free option, leave out the eggs.
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For more delicious, easy to make salad recipes, click HERE.
Ingredients
- 8 baby potato/s – skin on
- extra virgin olive oil
- 2 egg/s
- 350 g green beans – trimmed into 5cm lengths
- 2 salmon fillet/s
- ½ Cos lettuce – broken into leaves
- 3 vine ripened tomatoe/s – quartered
- 100 g pitted black olives (1 cup), approx
Nicoise Dressing
- ½ lemon/s – juice
- 4 tbsp extra virgin olive oil
- 1 clove/s garlic – minced
- Sea salt and freshly ground black pepper – to taste
- 1 tsp dijon mustard
Method
- Preheat your oven to 200°C / 400°F (fan forced).
- Place the baby potatoes into a large pot, cover with water and bring to the boil. Simmer for around 15–20 minutes, or until tender when pierced with a knife. Drain well.
- Transfer the potatoes to a large baking tray or cast iron pan. Gently crush each potato. Drizzle with a generous amount of olive oil, season well with sea salt and pepper, and roast for 30 minutes, or until golden and crisp.
- While the potatoes are roasting, place the eggs into the same pot you boiled them in, cover with water and bring to the boil. Once boiling, cook for around 10 minutes for firm yolks. Remove and set aside.
- Trim the green beans and steam for a few minutes until just tender but still crisp (about 2-3 minutes). I again used the same pot in the base of my double boiler (placed over the boiling eggs). Rinse the beans under cold water to stop the cooking process and set aside.
- Around 8-10 minutes before the potatoes are ready (so at the 20 min mark), rub the salmon fillets with olive oil, season well and place on a baking tray skin down. Add to the oven and bake until just cooked through.
- To make the dressing, combine all ingredients in a small jar or bowl and mix well until emulsified.
- Place the lettuce, tomatoes, olives and green beans onto a large serving platter. Add the slightly cooled potatoes and flake over the salmon. Peel and halve the eggs and arrange over the salad.
- Drizzle with the dressing just before serving and serve immediately.
Short cut
- Simply slice the boiled potatoes and serve with canned tuna or salmon.
Variations
Garlic-free
Omit the garlic in the dressing.Egg-free
Omit the eggs.Different veggies
I’ve swapped the potatoes for sweet potato. You can skip the boiling and just slice the sweet potato, toss in oil and roast until crisp. I’ve also added broccoli to my beans too for more greens.I’d love to hear how you enjoy this delicious, super nourishing salad. Comment below and let me know!
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[email protected] says
Loved the potatoes and the dressing.