A Nicoise salad with baked salmon, quinoa instead of potatoes, Roma tomatoes, olives, and a shallot-Dijon vinaigrette with red wine vinegar and dried herbs.
Why quinoa in a Nicoise salad? Because it holds the vinaigrette better than potatoes and adds protein alongside the salmon. This version bakes the salmon fillets with sea salt and Herbs de Provence, cooks quinoa separately, and tosses everything with Roma tomatoes, olives, and a shallot-Dijon dressing.
The dressing is red wine vinegar, olive oil, diced shallot, Dijon mustard, and dried herbs whisked together. It goes on while the quinoa is still warm so the grains absorb the flavour. The salmon sits on top, flaked into large pieces. We keep making this one on repeat all summer.
Tips for Making Baked Salmon Nicoise Salad with Quinoa
Bake the salmon simply
Sea salt and Herbs de Provence on the fillets, a drizzle of olive oil and lemon juice, and into the oven. Do not overcomplicate it.
The salmon should be just cooked through. Pull it at 125°F (52°C) internal temperature. It continues cooking as it rests.
Dress the quinoa while warm
Warm quinoa absorbs vinaigrette much better than cold. Toss it with the dressing as soon as it finishes cooking.
Let it cool to room temperature after dressing. The flavours settle and the quinoa firms up slightly.
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Baked Salmon Niçoise Salad with Quinoa
Total Time: 45 minutes
Yield: Serves 4
Diet: Pescatarian, Omnivore
Description
A vibrant salad with baked salmon, quinoa, and fresh veggies. Perfect for a quick weeknight meal.
Ingredients
Units
Scale
Instructions
- To make the quinoa and veggies
- In a small pot, combine quinoa and water. Bring to a boil, reduce heat to low, cover, and simmer for 10-15 minutes, or until the water is absorbed and the quinoa is fluffy.
- Meanwhile, fill a medium-sized pot with water and potatoes. Bring to a boil and cook for 10-12 minutes, or until fork-tender. Add green beans during the last 4 minutes of cooking.
- Drain the vegetables and set aside.
- To make the salmon
- Preheat oven to 400°F (204°C).
- Sprinkle salmon with sea salt and Herbs de Provence, then drizzle with olive oil.
- Bake in the preheated oven for 12-15 minutes, or until the salmon is pink and flakes easily with a fork.
- To make the dressing
- Combine all dressing ingredients and stir/whisk well to combine.
- To assemble
- Scoop quinoa evenly onto plates.
- Top with tomatoes, olives, eggs, potatoes, green beans, and salmon.
- Drizzle with dressing.
Notes
- For a richer flavor, use high-quality olive oil for both the salmon and the dressing.
- Leftovers can be stored separately (salmon, quinoa, and vegetables) in airtight containers in the refrigerator for up to 3 days.
- If you don’t have Herbs de Provence, a mix of dried thyme, rosemary, and oregano can be substituted.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 50
- Fiber: 5
- Protein: 30
- Cholesterol: 150
Frequently Asked Questions
Can I use canned salmon instead of fresh?
You can, but the texture and flavour are different. Canned salmon works in a pinch. Drain it well and flake it over the salad. Fresh baked salmon is noticeably better here.
What olives should I use?
Nicoise olives are traditional and specified in the recipe. If you cannot find them, Kalamata olives are the closest substitute. Avoid canned black olives.
Can I make this ahead?
Yes. Cook the quinoa and salmon, make the dressing, and refrigerate separately. Assemble just before serving. The dressed quinoa keeps for two days. The salmon is best within one day.