Composed salad niçoise with pesto baked salmon and edamame | Healthy Seasonal Recipes by Katie Webster

pesto salmon and edamame salad niçoise

  • Prep Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


Healthy composed salad Niçoise with salmon baked with pesto on top. Edamame, hard-boiled eggs and cooked potatoes make it a satisfying gluten-free and grain-free entree.



  • 6 small thin-skinned potatoes, about ¾ lb.
  • 4 3 to 4-ounce portions wild salmon, skin removed
  • 1 teaspoon kosher salt, divided
  • 4 tablespoons pesto, divided
  • 8 cups clean salad greens, such as spinach, mesclun greens or green leaf lettuce
  • 3 hard boiled eggs, cut into eights
  • 1 cup shelled frozen edamame, thawed
  • ½ cup sliced radishes
  • 12 olives
  • ½ cup salad dressing such as caper vinaigrette
  • Freshly ground pepper


  1. Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil. Lightly coat foil with cooking spray.
  2. Cover potatoes generously with cold water in a medium saucepan and bring to a boil over high heat. Reduce heat to medium (or to maintain a simmer) and cook until the potatoes are tender when pierced with a fork, 13 to 15 minutes. Drain and let cool on cutting board.
  3. Meanwhile sprinkle ½ teaspoon salt all over salmon. Place the salmon, skinned side down on the foil, and spread 2 tablespoons pesto over them, dividing evenly. Transfer the baking sheet to the oven and bake until the salmon is just cooked through and flakes apart when tested with a knife, 8 to 12 minutes depending on thickness of the salmon.
  4. Cut the potatoes into quarters. Toss with the remaining ½ teaspoon salt and the remaining 2 tablespoons pesto in a medium bowl.
  5. Divide the greens among 4 large plates. Arrange eggs, edamame, radishes, olives, the potatoes and the salmon over the greens dividing evenly. Drizzle with dressing and season with pepper.

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