Grilled Salmon Niçoise Salad

Grilled Salmon Niçoise Salad! Savor the flavor of perfectly grilled salmon, mixed greens, cherry tomatoes, and artichoke hearts, all tied together with a zesty vinaigrette. Try it tonight and delight your taste buds!

This Grilled Salmon Niçoise Salad is a French-inspired masterpiece, combining the rich flavors of grilled salmon with the freshness of mixed greens, cherry tomatoes, and artichoke hearts, all tied together with a zesty vinaigrette infused with tarragon.

It’s the perfect summer salad to impress your friends and family.

Ready Time

45 mins


6 servings


  • For the salmon:
  • 6 salmon fillets, 6 ounces each, skin removed
  • For the Niçoise salad:
  • 12 cups mixed greens
  • 1 cup cherry tomatoes, halved
  • 1 cup cooked and cooled haricots verts
  • 1 cup Niçoise olives, pitted
  • 1 cup artichoke hearts, canned or marinated
  • For the vinaigrette:
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon chopped fresh tarragon
  • Salt and pepper to taste


Preheat your grill to medium-high heat.

Season the salmon fillets with salt and pepper.

Grill the salmon for 4-6 minutes per side, or until cooked through.

Let it rest for a few minutes before slicing into thin strips.

In a large bowl, combine the mixed greens, cherry tomatoes, haricots verts, Niçoise olives, and artichoke hearts.

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and chopped tarragon.

Season with salt and pepper to taste.

To assemble the salad, place a portion of the greens mixture on each plate, then top with a slice of grilled salmon.

Drizzle the vinaigrette over the top and serve immediately.

Divide the salad among six plates and serve chilled.


For the salmon, make sure to pat the fillets dry with a paper towel before seasoning to ensure the salt and pepper adhere evenly.

If you’re using a gas grill, you can close the lid to help cook the salmon more evenly.

To prevent the greens from getting soggy, assemble the salad just before serving.

You can also chop the veggies and store them in separate containers in the fridge for up to a day.

If using canned artichoke hearts, drain and rinse them well to remove excess sodium.

For Niçoise olives, look for ones that are pitted and packed in water to minimize added salt.

For the vinaigrette, whisk it just before using, as it will separate if made ahead.

You can also store it in an airtight container in the fridge for up to a week.

If you prefer a lighter or heavier hand with the vinaigrette, go for it! It’s all about personal taste.

And don’t be shy to customize the salad to your liking – add some capers or chopped egg, or swap out the Niçoise olives for another type.

Nutrional Value

  • Calories: 420
  • Total Fat: 24g
  • Saturated Fat: 4.5g
  • Cholesterol: 60mg
  • Sodium: 250mg
  • Total Carbohydrates: 20g
  • Dietary Fiber: 4g
  • Sugars: 6g
  • Protein: 40g
Grilled Salmon Niçoise Salad
Grilled Salmon Niçoise Salad

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