Whole30 Nicoise Salad

Elevate your salad game with this vibrant and nourishing Whole30 Nicoise Salad, a fresh take on the classic French favorite. Featuring perfectly baked salmon fillets, tender baby potatoes, crisp green beans, and creamy hard-boiled eggs, this wholesome recipe is brimming with flavor and texture. Juicy cherry tomatoes, briny kalamata olives, and a zesty herb dressing made with fresh dill, parsley, lemon, and capers bring every bite to life. As a Whole30-approved dish, it's not only dairy-free and gluten-free but also a satisfying, nutrient-packed option for lunch or dinner. Ready in just under 45 minutes, this beautifully arranged salad is as elegant as it is delicious—perfect for a healthy weeknight meal or entertaining guests.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 2

Ingredients

• 2 pieces skinless salmon fillets
• 4 tablespoons olive oil
• 1 whole lemon
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 200 grams green beans
• 300 grams baby potatoes
• 150 grams cherry tomatoes
• 100 grams kalamata olives
• 3 whole large eggs
• 150 grams mixed salad greens
• 2 tablespoons fresh dill
• 2 tablespoons fresh parsley
• 1 teaspoon Dijon mustard
• 1 tablespoon capers

Directions

Step 1

Preheat the oven to 200°C (400°F). Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and juice from half a lemon. Season with salt and pepper.

Step 2

Bake the salmon in the preheated oven for 12-15 minutes, or until it flakes easily with a fork.

Step 3

While the salmon is baking, bring a pot of water to a boil. Add the baby potatoes and cook for approximately 10-12 minutes until tender. Remove with a slotted spoon and set aside to cool slightly. Once cooled, cut them into halves.

Step 4

In the same pot, add the green beans and blanch for 2-3 minutes. Drain and immediately plunge the beans into a bowl of ice water to preserve their vibrant green color. Drain again and set aside.

Step 5

Place the eggs in a small pot of water and bring to a boil. Once boiling, cook for 7-8 minutes for a medium-hard yolk. Remove the eggs and transfer them to a bowl of cold water. Once cooled, peel and cut them into halves or quarters.

Step 6

In a small bowl, whisk together the remaining olive oil, juice from the remaining half of the lemon, Dijon mustard, chopped dill, chopped parsley, and capers to make the dressing. Adjust the seasoning with additional salt and pepper if necessary.

Step 7

To assemble the salad, arrange the mixed salad greens on a large plate or platter. Top with halved cherry tomatoes, kalamata olives, cooked potatoes, blanched green beans, and the halved or quartered eggs.

Step 8

Flake the baked salmon into large chunks and add to the salad.

Step 9

Drizzle the herb dressing evenly over the salad. Toss gently to combine just before serving.

Step 10

Serve immediately and enjoy the fresh and zesty Whole30 Nicoise Salad.

Nutrition Facts

Serving size	(1395.9g)

Amount per serving	% Daily Value*
Calories	1768.6

Total Fat 126.2g	0%
Saturated Fat 23.0g	0%
Polyunsaturated Fat 5.8g
Cholesterol 684mg	0%
Sodium 4626.4mg	0%
Total Carbohydrate 93.9g	0%
Dietary Fiber 22.4g	0%
Total Sugars 15.7g
Protein 76.9g	0%

Vitamin D 1172IU	0%
Calcium 439.4mg	0%
Iron 15.4mg	0%
Potassium 3585.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.4%

Protein: 16.9%

Carbs: 20.6%