Salmon

Protein-packed salmon niçoise salad

Name: High-protein salmon nicoise salad recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 300g small potatoes; 3 eggs; Ice cubes, to cool; 1 bunch asparagus; 250g green beans; 500g salmon side fillet; 60g snow pea sprouts; 5 radishes, thinly sliced (we used a mandoline); 75g olive; 1 avocado, cut into wedges; 20.00 ml baby capers; Crusty bread, to serve; 40.00 ml white wine vinegar; 20.00 ml Dijon mustard; 1/2 tsp caster sugar; 80ml olive oil; 1 small eschalot, finely chopped; 20.00 ml finely chopped dill, plus extra sprigs, to serve

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Protein-packed salmon niçoise salad — Ben Dearnley

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by Lucy Nunes

Delicious Team

Sep 29, 2026

On the table in around 30 minutes, this vibrant salad is packed with protein, healthy fats and nutritious greens, but is so tasty and satisfying, you won’t even notice that it’s doing your body good.

300g small potatoes
3 eggs
Ice cubes, to cool
1 bunch asparagus
250g green beans
500g salmon side fillet
60g snow pea sprouts
5 radishes, thinly sliced (we used a mandoline)
1/2 cup (75g) mixed marinated olives
1 avocado, cut into wedges
1 tbs baby capers
Crusty bread, to serve

Dressing

2 tbs white wine vinegar
1 tbs Dijon mustard
1/2 tsp caster sugar
1/3 cup (80ml) light olive oil
1 small eschalot, finely chopped
1 tbs finely chopped dill, plus extra sprigs, to serve

Method

1.

Preheat oven to 250°C/230°C fan-forced. Line a baking tray with baking paper. Bring a small saucepan of water to the boil for the eggs.
2.

Place the potatoes in a medium saucepan and cover with water. Season with salt and bring to the boil. Cook for 12 minutes, or until tender when pierced with a skewer.
3.

Meanwhile, carefully lower eggs into boiling water and cook for 6 minutes. Prepare a bowl of iced water. Using a slotted spoon, transfer cooked eggs to iced water and stand for 1 minute, then set aside to peel. Reserve iced water.
4.

Place the salmon on prepared tray. Season with salt flakes and freshly ground black pepper and roast for 10 minutes for medium rare, or until cooked to your liking.
5.

Using a slotted spoon, transfer potatoes to a colander. Reserve pan of boiling water. Add a few more ice cubes to the iced water. Cook the asparagus in the boiling water for 2-3 minutes, then transfer with tongs to the iced water. Add the beans to the boiling water and cook for 4 minutes. Drain and cool in the iced water. Drain asparagus and beans and pat dry with paper towel.
6.

For the dressing, whisk the vinegar, mustard and sugar in a small bowl until well combined. Whisk in the oil until well combined. Add the eschalot and dill and season to taste.
7.

Arrange all ingredients on a large serving platter. Drizzle with dressing and sprinkle over extra dill sprigs. Serve with crusty bread.