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Nicoise Salad With Grilled Salmon And Caper Dressing

Published on May 17, 2024 by Jennifer Efremov

Nicoise Salad With Grilled Salmon And Caper Dressing

Nicoise salad with grilled salmon is a vibrant and nutritious dish with a classic flair. This salad is a perfect combination of salmon, mixed greens, potatoes, vegetables, hard-boiled eggs, and olives. Dizzled with a caper dressing that will deliver a tangy but flavorful complement to the Nicoise salad. Arranging this salad on a platter gives each ingredient a visually appealing look, and is perfect for a holiday, spring, or summer meal.
Prep Time: 35 minutes
Cook Time: 25 minutes


For The Grilled Salmon

  • 2 6-ounce Salmon Filet
  • 2 tbsp Olive Oil

For The Salad

  • 1 Small bag Baby Potaoes, sliced in Half
  • 5 Cups Mixed Green Salad
  • 3 Hard Boiled Eggs, sliced
  • 1 Bunch Radish, sliced
  • 1 pint Cherry Tomatoes
  • 1 Package Portabella Mushrooms, sliced
  • 1 Package Fresh Green Beans
  • 1/2 Red Onion
  • 1/4 Cup Kalamata Olives
  • Salt and Pepper to Taste

For The Caper Dressing

  • 1 tbsp Shallot , chopped
  • 2 tbsp Lemon, squeezed
  • 2 tbsp Capers, finely chopped
  • 1 tbsp Dijon Mustard
  • 1/4 Cup Olive Oil
  • 1 Garlic Clove, minced


  • Preheat the Grill to High Heat.
  • Next, boil the baby potatoes whole and add salt to the water. Cook them until done about 15 minutes or until you can pierce them with a fork.
  • Place the on a sheet of aluminum foil with 2 tbsp olive oil, lay the salmon skin side down, and season with salt and pepper. Turn the grill to medium heat and cook for 17 minutes.
  • Take the small cooking pot and fill halfway with water. Boil and then place the green beans in for only 3 minutes. Once they are done, drain and run cold water over the green beans. You want to blanch the green beans and they should be crunchy.
  • Then saute in a small pan the mushrooms with olive oil, salt, and pepper to taste.
  • For the caper salad dressing, add all the ingredients but the olive oil in a bowl. Then slowly whisk the olive oil and mix well. Then pour the dressing into a small jar and set aside.
  • Next, slice the red onion, radishes, cherry tomatoes, and baby potatoes.
  • Finally, arrange the salad on a large plate by laying the mixed greens, then arrange the red onion, green beans, baby potatoes, radish, mushrooms, olives, hard-boiled egg, and cherry tomatoes.
  • Pour the caper salad dressing on top of the salmon and serve.


  • 1 Large Cooking Pot
  • 1 Small Cooking Pot
  • 1 Small Saute Pan
  • 1 Sheet of aluminum foil


If you prefer, mix the caper salad dressing in a blender if you want a smoother taste.