Big Batch Salmon Nicoise Salad

5 from 1 reviews

 This Big Batch Salmon Nicoise Salad is the perfect way to usher in Spring! A whole baked salmon filet is placed on top of butter lettuce alongside asparagus, potatoes, and soft boiled eggs, then dressed with a fresh lemon-dill vinaigrette.



For the Salad:

For the Dressing:


  1. Preheat the oven to 375 F. 
  2. Place potatoes in a large pot. Fill with water until potatoes are covered by one inch and place a lid on the pot. Bring to a boil over high heat. Cook for 15-20 minutes until tender, then remove the potatoes, reserving the water. Once cooled, cut the potatoes into quarters.
  3. Place the salmon filet on a rimmed baking sheet. Brush with olive oil, then season with salt and pepper. Bake for 13-15 minutes, or until desired doneness is achieved and salmon flakes easily with a fork. 
  4. In the same pot of boiling water that you cooked the potatoes in, add the asparagus. While it is cooking, fill a large bowl with ice water. Once the asparagus is done cooking, add it to the bowl of ice water. 
  5. In a small bowl, add the lemon juice, dijon mustard, and dill and whisk, then slowly pour in the olive oil as you continue whisking. 
  6. To assemble the salad: place the butter lettuce on a platter, then add the salmon, potatoes, asparagus, sliced radishes, and soft boiled eggs, and dress with the lemon dill vinaigrette. Serve!