This Mediterranean Salmon Niçoise Bowl is a vibrant, nourishing dish that combines delicate flaked salmon with crisp green beans, creamy eggs, roasted potatoes, and juicy tomatoes—all arranged beautifully for a restaurant-quality meal at home. The blend of textures and bold flavors creates a bowl that feels both comforting and refreshing. Whether you’re cooking for a wholesome weeknight dinner or preparing a healthy meal-prep option, this colorful plate delivers balanced nutrition, clean protein, and satisfying richness without compromising on taste.

salmon-nicoise-bowl

Ingredients

For the Salmon:

  • 1 large cooked salmon fillet, flaked
  • Salt and black pepper to taste
  • 1 tbsp olive oil
  • ½ tsp lemon zest
  • 1 tsp fresh dill, chopped

For the Potatoes & Veggies:

  • 1 ½ cups baby potatoes, halved
  • 1 cup cherry tomatoes
  • 1 cup green beans, trimmed
  • ½ cup Kalamata olives
  • 2 boiled eggs, halved
  • 1 tbsp olive oil
  • Salt, pepper, and dried herbs

For the Dressing:

  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tsp honey
  • ½ clove garlic, grated
  • Salt & pepper to taste

Instructions

1. Roast the Potatoes and Tomatoes

Preheat the oven to 200°C (400°F).
Toss the halved baby potatoes with olive oil, salt, pepper, and herbs. Spread them on a baking tray and roast for 20–25 minutes until golden and crisp.
Add cherry tomatoes during the last 10 minutes so they soften and blister without collapsing.

2. Blanch the Green Beans

Bring a pot of salted water to a boil. Add green beans and cook for 3–4 minutes until bright and tender.
Immediately transfer to an ice bath to stop the cooking and maintain color.

3. Prepare the Salmon

Flake cooked salmon into large chunks. Lightly drizzle with olive oil and season with salt, pepper, and lemon zest. Add fresh dill for brightness.

4. Assemble the Bowl

In a large serving bowl, arrange each component separately for a layered, beautiful look:

  • Roasted potatoes
  • Blistered tomatoes
  • Blanched green beans
  • Hard-boiled eggs
  • Kalamata olives
  • Flaked salmon in the center

5. Make the Dressing

Whisk olive oil, Dijon mustard, honey, lemon juice, garlic, salt, and pepper until creamy.
Drizzle generously over the bowl before serving.

Chef’s Tips

⭐ 1. Don’t Overcook the Salmon

For tender flakes, cook the salmon just until it reaches 52°C (125°F) internally. Overcooked salmon becomes dry and chalky.

⭐ 2. Use Baby Potatoes for Better Texture

They roast evenly, stay creamy inside, and crisp beautifully on the edges.

⭐ 3. Add Fresh Herbs for Authentic Flavor

Dill, parsley, or tarragon elevate the Mediterranean freshness instantly.

⭐ 4. Shock the Green Beans

The ice bath locks in color and crunch—essential for a vibrant bowl.

⭐ 5. Serve with Warm or Cold Components

This dish tastes great warm, room temperature, or chilled. It’s perfect for meal prep.

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