Salad Nicoise with Seared Atlantic Salmon


  • 4 Atlantic salmon portions, 140g each
  • 500g green beans
  • 1 Spanish onion
  • 12 quail eggs, soft boiled
  • 200g Kalamata olives pitted
  • 12 cherry tomatoes
  • 40ml balsamic vinegar
  • 100ml olive oil
  • Salt and pepper


  1. Blanch the beans, half the tomatoes and olives.
  2. Finely slice the onion.
  3. Cook the eggs in boiling water for 3 minutes, cool and shell.
  4. Mix all salad ingredients together, season and dress with oil and vinegar.
  5. Sear salmon in a hot dry pan (too rare).
  6. Place the salad into a bowl, dress the salad with the salmon on top.

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