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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!
Prep Time 10 mins
Cook Time 15 mins
Course Lunch, Main
Servings 2
Calories 378 kcal
Dairy Free, Diabetic, Gluten Free

Ingredients
  

Nicoise Salad

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

Dressing

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

Salmon and olive tapenade

  • 2 120-150g portion salmon fillets skin on
  • 2 tablespoons olive tapenade* store bought - I used The Village Press, or see recipe in method

Instructions
 

  • 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.
  • 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.
  • 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)
  • Drain potatoes and toss with vegetables and dressing.
  • 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.

Notes

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.