Pan-fried Salmon Nicoise with Olive Tapenade

Serves: 2-3
Prep: 5-10 minutes
Cooks In: 15 minutes

Pan-fried Salmon Nicoise with Olive Tapenade

This traditional French dish from Nice in the south of France (hence its name Nicoise – pronounced nee-swah) is traditionally made with tuna, but I love it with the richness of salmon!

This salad is perfect for a weeknight meal – easy and healthy with lots of flavour. Olive tapenade is a great thing to have in the fridge – very useful with meat, especially fish. I’ve included a recipe for olive tapenade below, but you can also just buy some from the supermarket. Snow peas would also be a delicious alternative to beans if they’re in season. If you like this recipe be sure to check out my other nicoise salad recipe here.


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Nicoise Salad

  • waxy baby potatoes 400g
  • green beans 100g
  • baby cos lettuce 1
  • cherry tomatoes 1/2 punnet


  • red wine vinegar 2 tablespoons
  • extra-virgin olive oil 2 tablespoons
  • liquid honey 1/2 - 1 teaspoon
  • flat-leaf parsley ¼ cup chopped
  • garlic 1 small clove, finely minced and grated

Salmon and olive tapenade

  • salmon fillet 2 x 120-150g portions (skin on)
  • olive tapenade* 2 tablespoons (store bought - I used The Village Press, or see recipe in method)


  1. Halve any larger potatoes so they are all roughly the same size. Place potatoes in a pot with 1 teaspoon salt and cover with cold water. Bring to the boil and cook until potatoes are tender, 10-12 minutes.
  1. Trim green beans and cut in half. Separate baby cos lettuce leaves and roughly chop. Cut cherry tomatoes in half. Whisk all dressing ingredients together and set aside.
  1. Heat a drizzle of oil in a fry pan on medium to high heat. Pat salmon dry with paper towels and season with salt. Pan-fry salmon skin-side down until skin is crispy, about 2 minutes. Flip salmon over and continue to cook for a further 1 minute until just cooked through (salmon is best cooked medium to medium rare)
  1. Drain potatoes and toss with vegetables and dressing.
  1. To serve, divide salad and salmon between plates and spoon over some tapenade.
  • To make an olive tapenade place 1¼ cups pitted kalamata olives and 3-4 tablespoons good-quality extra virgin olive oil in a food processor and blend until just combined. Makes about 1 cup. Keeps in the fridge for a couple of weeks.
Nutritional Information Per Serving
25.5 g
3.7 g
Total Fat
20.7 g
23.6 g