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grilled salmon salad

Grilled Salmon Nicoise Salad

Grilled Salmon Nicoise Salad


French inspired, Nicoise salad featuring heart healthy grilled salmon, with a fresh lemon vinaigrette. Add some easy, delicious sophistication to your meal!



  • 2  4 – 5 – ounces fresh (or frozen) skinless salmon fillets
  • 8 tiny new potatoes
  • 8 ounces fresh green beans, trimmed
  • 1/4 teaspoon lemon-pepper seasoning
  • Olive oil
  • 6 cups torn mixed salad greens, with arugula
  • 8 grape tomatoes or cherry tomatoes, halved
  • sliced cucumber
  • match stick carrots
  • thinly sliced red onion
  • 4 hard-cooked eggs, cut into wedges
  • 1/4 cup nicoise olives, pitted, and/or other pitted olives
  • 1 recipe Lemon Vinaigrette


Lemon Vinaigrette



  • 1/2 teaspoon finely shredded lemon peel
  • 1/4 cup lemon juice
  • 3 tablespoons olive oil
  • 1 clove garlic, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper


In a screw top jar, combine salt and black pepper, lemon peel, lemon juice, olive oil, minced garlic; cover and shake well.



  • Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Set aside. Peel a strip around the center of each potato. In a covered large saucepan, cook potatoes in enough lightly salted boiling water to cover for 10 minutes. Add green beans. Return to boiling; reduce heat. Cover and simmer about 5 minutes more or until potatoes and beans are tender. Drain. Rinse with cold water to cool quickly; drain again. Set aside.


  • Meanwhile, measure thickness of salmon fillets. Sprinkle salmon with lemon-pepper seasoning. Lightly coat both sides of salmon fillets with olive oil.


  • For a charcoal grill, place salmon fillets on the rack of an uncovered grill directly over medium coals. Grill for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, turning once halfway through grilling if fish is over 3/4 inch thick. (For a gas grill, preheat grill. Reduce heat to medium. Place salmon fillets on grill rack over heat. Cover and grill as above.) Cut salmon into serving-size pieces.


  • Line six plates with salad greens. Arrange salmon, potatoes, green beans, tomatoes, cucumbers, carrots, onions, eggs, and olives on greens. Drizzle with Lemon Vinaigrette.





Posted in Food | July 17 th , 2015 | 0 Comments

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