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Baked Salmon Niçoise Salad with Quinoa

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  • Author: Taylor Kadlec
  • Yield: 4 1x


With just a few ingredients, a flavorful, fresh salmon salad can come together. Prepare everything but the salmon ahead of time for a quick weeknight meal. A red wine vinaigrette with dijon is the perfect topping with fresh herbs




  • 1 cup dry quinoa
  • 2 cups water

for the salmon

  • 4 salmon filets, ~4 oz each
  • 1 tsp sea salt
  • 1 tsp Herbs de Provence
  • 2 tbsp olive oil

for the dressing

  • 2 tbsp lemon juice
  • 2 tbsp red wine vinegar
  • 1/2 cup 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

for the salad

  • 2 Roma tomatoes, quartered
  • 1/2 cup olives (Niçoise if possible)
  • 4 hard boiled eggs
  • 2 cups red potatoes
  • 1 1/2 cups fresh green beans


To make the quinoa and veggies

  1. In small pot combine quinoa and water.
  2. Bring to a boil, reduce to low and cover.
  3. Let simmer for 10-15 minutes, until water is absorbed and quinoa is fluffy.
  4. Meanwhile, fill medium size pot with water and potatoes and bring to a boil.
  5. Let boil 10-12 minutes, until fork tender.
  6. Throw the green beans in for the last 4 minutes.
  7. Drain veggies and set aside until ready to use.
  8. While quinoa and vegetables are cooking, you can also cook the salmon.

To make the salmon

  1. Preheat oven to 400 degrees F.
  2. Sprinkle salmon with sea salt and Herbs de Provence.
  3. Drizzle with olive oil.
  4. Bake in preheated oven for 12-15 minutes, until salmon is pink and flakes easily with a fork.

To make the dressing

  1. Combine all ingredients and stir/whisk well to combine. I like to put my salad dressings in a mason jar and shake until well combined.

To assemble

  1. Scoop quinoa evenly onto plates.
  2. Top with tomatoes, olives, eggs, potatoes, green beans, and salmon.
  3. Drizzle with dressing.
  4.
  • Category: Main
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