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Grilled Salmon Nicoise Salad

Preparation 00:15 Cook Time 00:30 Total Time 0:45
Serves 6     adjust servings



  • 6 eggs
  • 1 whole fillet wild Alaskan salmon (2-3 pounds)
  • 1 lemon, very thinly sliced
  • 2 bunches asparagus, ends trimmed
  • 1/2 cup extra-virgin olive oil, divided
  • 1 pound green beans (the more delicate haricots verts if you can find them)
  • 3 tablespoons champagne vinegar
  • 1 teaspoon Dijon mustard
  • 6 cups baby arugula, give or take
  • 1/2 cup kalamata, oil-cured or other black olives
  • Fine sea salt and freshly ground black pepper
  • Flaky sea salt (such as Maldon) for finishing, if you like


Hard boil the eggs, peel when cool enough to handle, and set aside. You can do this well in advance if you like.

Preheat grill to high (about 400-500°F). Place the salmon skin-side down on a double layer of aluminum foil. Sprinkle generously with salt and pepper and lay the lemon slices over the flesh. Grill salmon until done to your liking, about 8-10 minutes for just barely opaque in the center, depending on thickness. Place salmon in the center of a large serving platter with the lemon slices off to the side.

Rub asparagus with two tablespoons of the olive oil, sprinkle with salt and pepper, and grill until nicely charred, 2-3 minutes per side, flipping once. Add asparagus to platter.

Trim tough ends from green beans and boil or steam until crisp-tender. If you like, plunge into a large bowl of ice water to stop cooking and preserve bright green color.

In a small bowl, combine the remaining olive oil, vinegar, mustard and plenty of salt and pepper. Whisk to emulsify.

Add arugula and olives to platter. Halve hard-boiled eggs lengthwise and add them to the platter too.

Sprinkle everything with a bit of flaky sea salt. Serve with dressing. 


Recipe Notes


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