Salmon Nicoise Salad

  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Makes: 6 servings
+ Add to My Flavour
Enter Cooking Mode

All You Need

  • 1 lb (500 g) salmon fillet
  • 1 cup (250 mL) Club House La Grille Mediterranean Garlic & Basil 30 Minute Marinade, divided
  • 2 cups (500 mL) cooked potatoes
  • 2 cups (500 mL) green beans, cooked and cooled
  • 4 hard-boiled eggs
  • 1/2 cup (125 mL) olive oil
  • 2 tomatoes, wedge cut
  • 4 tbsp (60 mL) black olives


  1. In a bowl, place salmon and pour ½ cup (125 mL) of marinade on top, turning the fish to coat evenly. Cover and refrigerate for 30 minutes.

  2. Slice potatoes ½-in (1 cm) thick, cut beans into 2-in (5 cm) lengths and cut eggs into ¼’s.

  3. In a small bowl, whisk together the remaining marinade and the oil to make a dressing.

  4. Grill salmon on medium-high heat until cooked through.

  5. In a large bowl, add potato, beans, tomatoes and olives and add all but 2 tbsp (30 mL) dressing; toss to coat the vegetables.

  6. Arrange salad on plates and top with sliced salmon. Garnish with egg and drizzle remaining dressing on salmon. Serve cold.


Need a little inspiration? We’re ready with a few suggestions.