a close up overhead of salmon nicoise with pesto

pesto salmon and edamame salad niçoise

  • Author: Katie Webster
  • Prep Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Entree
  • Method: Stove Top and Oven
  • Cuisine: French


Healthy composed salad Niçoise with salmon baked with pesto on top. Green beans, 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 sustainably sourced 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, peeled and cut into wedges

2 cups green beans, trimmed

½ cup sliced radishes

12 olives

½ cup nicoise salad dressing

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. Bring 1 inch of water to a boil in a medium saucepan fitted with a steamer basket. Steam green beans until crisp tender, about 4 minutes. Rinse under cold water and drain
  5. Cut the potatoes into quarters. Toss with the remaining ½ teaspoon salt and the remaining 2 tablespoons pesto in a medium bowl.
  6. Divide the greens among 4 large plates. Arrange eggs, radishes, olives, the potatoes, the salmon and the green beans over the greens dividing evenly. Drizzle with dressing and season with pepper.


You can sub 1 cup shelled edamame for the green beans if you prefer.

*Tip – To hard boil eggs: Place eggs in the bottom of a small saucepan, cover with cold water by several inches. Bring to a gentle boil over high heat. Boil gently for 10 minutes. Drain, run cool water over the eggs until cool enough to peel.


  • Serving Size: 1 salad
  • Calories: 510
  • Sugar: 5
  • Fat: 30
  • Saturated Fat: 3
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 21
  • Fiber: 4
  • Protein: 32

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