Warm salmon Niçoise

Warm salmon Niçoise

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(10 ratings)


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Cooking time

Prep: 5 mins Cook: 25 mins

Skill level



Serves 2

A fresh way to serve a salmon fillet. Summery and light, this Niçoise is a lovely summer dish

Nutrition and extra info

Additional info

  • Easily halved
Nutrition info

Nutrition per serving

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  • 400g baby new potatoes, halved
  • 2 salmon fillets, skin on, (about 140g/5oz each)
  • small handful black olive (we like Kalamata)
  • small handful sundried tomato, chopped
  • 1 garlic clove, crushed
  • juice 1⁄2 lemon
  • 1 tbsp olive oil
  • 200g green beans

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  1. Bring half a large steamer to the boil, tip the potatoes into the water, then lay the salmon fillets, skin-side down, in the steamer basket. Cover and cook for 6-8 mins until the salmon is cooked through, then remove and set aside. Continue to cook the potatoes for another 5-8 mins until tender, adding the beans for the final couple of mins. Drain the veg, then tip into a large bowl.
  2. Add the olives and tomatoes to the potatoes and beans, then gently flake in chunks of the cooked salmon, discarding the skin. Whisk together the garlic, lemon and oil with some seasoning, and loosen with a few drops of water. Pour the dressing over the salad, toss well, and serve.

Recipe from Good Food magazine, July 2008

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Show comments
vspencer's picture

I make this recipe often - it is really good and always goes down well when we have friends round for a meal. I use plenty of garlic & lemon juice in the dressing and for seasoning, I use Vegeta (don´t know if you can buy this in the UK - I live in Germany) otherwise Fondor could be used as an alternative. Really a great recipe with mediteranean flavour.

karina_ams's picture
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A nice variation on the classic Nicoise.
The sundried tomatoes added some good flavour to this.
Because I had a tied budget that day I decided to use canned salmon... believe me not.a.good.idea.... Next time it will definitely be fresh salmon. We will eat beans on toast the next day.

Frantic Flapjack's picture
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The dressing on the vegetables was lovely and the olives and sundried tomatoes added good colour.

kfurber's picture
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In the magazine I think 200g of green beans are used. This recipe is nice but I added a little more flavour by giving the salmon a wholegrain mustard crumb crust on one side and adding a little wholegrain mustard to the dressing.