Jamie Oliver Salmon Nicoise Salad

Nicoise salad always sounded too posh for my weekday kitchen, until I realised… it’s basically just a well-dressed fridge clear-out. The salmon makes it feel like you’ve got your life together (even if you don’t), and those soft-boiled eggs with jammy centres? Absolutely not optional.

I made this on a Tuesday after realising I had green beans, half a cucumber, and a bit of leftover salmon I couldn’t bear to waste. Threw in some olives. A handful of buttery lettuce. The lemon dressing came together while the potatoes boiled. It’s the kind of meal that feels like effort — but isn’t. And if you’re not eating it outside with a cold glass of something, well, that’s your cue.

Why You’ll Love It

• Hearty and light all at once — it walks the line beautifully
• Zesty lemon dressing that pulls everything together
• Fancy enough for guests, but chill enough for lunch
• Customisable depending on what’s in your fridge
• Perfect make-ahead salad (just don’t dress it too soon)
• Great way to use up leftover salmon or eggs

Ingredients

Lemon Dressing

• Zest and juice of 2 medium lemons
• 1 tbsp Dijon mustard
• ½ tbsp honey
• ⅓ cup olive oil
• ½ tsp coarse salt
• ¼ tsp black pepper

Salad Base

• ½ lb baby Yukon or red potatoes, halved
• 1 lb green beans, trimmed
• 6 cups butter lettuce
• 6 eggs, boiled to your liking
• 4 mini cucumbers or 1 medium English cucumber, sliced
• 1 pint cherry or grape tomatoes, halved
• ½ cup kalamata or Greek olives

For the Salmon

• 1 tbsp olive oil
• 1 lb fresh salmon (skin removed)
• ½ tsp coarse salt
• ¼ tsp ground black pepper

How to Make It

Start with the lemon dressing:

In a small bowl, whisk the lemon zest and juice with Dijon, honey, olive oil, salt, and pepper. Give it a taste — tweak it how you like. Pop it in the fridge until you’re ready.

Boil the veg — gently:

Bring a large pot of salted water to a boil. Add the halved potatoes and simmer for 5 minutes. Toss in the green beans and cook everything together for another 3–4 mins until just tender. Drain and dunk into a bowl of ice water to stop the cooking. Dry with paper towels.

Boil (or soft-boil) your eggs:

Six to seven minutes for jammy centres, ten if you like them hard. Cool in cold water, then peel and halve.

Sear the salmon until golden and flakey:

Heat olive oil in a non-stick pan over medium heat. Season the salmon with salt and pepper. Sear 2–3 minutes on each side, until just flaking. Let it cool slightly, then break into big, generous chunks.

Assemble with a bit of flair:

On plates or a big platter, lay down butter lettuce. Add potatoes, green beans, halved eggs, cucumber, tomatoes, and olives. Nestle in the salmon chunks last so they don’t break too much.

Drizzle and serve:

Give your dressing a final shake and drizzle generously. Serve right away while the salmon is still a bit warm.

Common Mistakes and How to Dodge Them

Overcooked salmon?
Don’t walk away from the pan. It only takes a few minutes — you want flakey, not dry.

Soggy green beans?
Blanch briefly and shock in ice water to keep that bite and vibrant colour.

Dressing tastes flat?
Lemons vary. Add a pinch more salt or an extra squirt of mustard or honey to balance.

Boiled eggs too hard?
Set a timer. Six to seven minutes for soft yolks, and no guesswork.

Storage and Reheating

Fridge:
Store undressed salad and dressing separately. Salad holds for 2 days max before wilting.

Freezer:
Nope. Not for this one. The texture goes sideways.

Reheat:
You don’t need to. Serve cold or room temp — it’s meant to feel fresh.

Frequently Asked Questions

Can I use canned salmon?
You can. It’s not the same, but it works in a pinch. Go for boneless, skinless and flake it in.

What other fish can I use?
Tuna is traditional — grilled trout or mackerel also work.

No olives in the house?
Capers can add a similar salty tang. Or just skip them — salad’s still solid.

Can I prep this ahead?
Absolutely. Boil the potatoes, eggs, and beans ahead. Store separately and assemble fresh.

Nutrition Facts (Per Serving):

• Calories: 446
• Fat: 30g
• Carbs: 18g
• Protein: 27g
• Sodium: 495mg
• Sugar: 6g
• Fiber: 5g