Baked Salmon Niçoise Salad with Quinoa

Why quinoa in a Nicoise salad? Because it holds the vinaigrette better than potatoes and adds protein alongside the salmon. This version bakes the salmon fillets with sea salt and Herbs de Provence, cooks quinoa separately, and tosses everything with Roma tomatoes, olives, and a shallot-Dijon dressing.

The dressing is red wine vinegar, olive oil, diced shallot, Dijon mustard, and dried herbs whisked together. It goes on while the quinoa is still warm so the grains absorb the flavour. The salmon sits on top, flaked into large pieces. We keep making this one on repeat all summer.

Tips for Making Baked Salmon Nicoise Salad with Quinoa

Bake the salmon simply

Sea salt and Herbs de Provence on the fillets, a drizzle of olive oil and lemon juice, and into the oven. Do not overcomplicate it.

The salmon should be just cooked through. Pull it at 125°F (52°C) internal temperature. It continues cooking as it rests.

Dress the quinoa while warm

Warm quinoa absorbs vinaigrette much better than cold. Toss it with the dressing as soon as it finishes cooking.

Let it cool to room temperature after dressing. The flavours settle and the quinoa firms up slightly.

Baked Salmon Niçoise Salad with Quinoa

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• Author: Taylor Kadlec
• Total Time: 45 minutes
• Yield: Serves 4
• Diet: Pescatarian, Omnivore

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Description

A vibrant salad with baked salmon, quinoa, and fresh veggies. Perfect for a quick weeknight meal.

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Ingredients

Units USM Scale 1x2x3x

• 1 cups (237 ml) dry quinoa
• 2 cups (473 ml) water
• 4 filets (~113 g) salmon filets
• 1 tsp sea salt
• 1 tsp Herbs de Provence
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp red wine vinegar
• 1/2 cups (118 ml) olive oil
• 1 medium shallot, diced
• 1 tsp Dijon mustard
• 1/2 tsp dried thyme
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp sea salt
• 2 Roma tomatoes, quartered
• 1/2 cups (118 ml) olives (Niçoise if possible)
• 4 hard boiled eggs
• 2 cups (473 ml) red potatoes
• 1 1/2 cups (355 ml) fresh green beans

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Instructions

1. To make the quinoa and veggies
2. In a small pot, combine quinoa and water. Bring to a boil, reduce heat to low, cover, and simmer for 10-15 minutes, or until the water is absorbed and the quinoa is fluffy.
3. Meanwhile, fill a medium-sized pot with water and potatoes. Bring to a boil and cook for 10-12 minutes, or until fork-tender. Add green beans during the last 4 minutes of cooking.
4. Drain the vegetables and set aside.
5. To make the salmon
6. Preheat oven to 400°F (204°C).
7. Sprinkle salmon with sea salt and Herbs de Provence, then drizzle with olive oil.
8. Bake in the preheated oven for 12-15 minutes, or until the salmon is pink and flakes easily with a fork.
9. To make the dressing
10. Combine all dressing ingredients and stir/whisk well to combine.
11. To assemble
12. Scoop quinoa evenly onto plates.
13. Top with tomatoes, olives, eggs, potatoes, green beans, and salmon.
14. Drizzle with dressing.

Notes

• For a richer flavor, use high-quality olive oil for both the salmon and the dressing.
• Leftovers can be stored separately (salmon, quinoa, and vegetables) in airtight containers in the refrigerator for up to 3 days.
• If you don’t have Herbs de Provence, a mix of dried thyme, rosemary, and oregano can be substituted.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: French-Inspired

Nutrition

• Serving Size: 1.5 cups
• Calories: 500
• Sugar: 5
• Sodium: 400
• Fat: 25
• Saturated Fat: 5
• Unsaturated Fat: 18
• Carbohydrates: 50
• Fiber: 5
• Protein: 30
• Cholesterol: 150

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