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Salmon Niçoise

Try this summery and nutritious salad for a quick and yummy meal.
Keyword Salmon
Cook Time 18 minutes
Servings 2 people
Calories 398kcal


  • 2 salmon fillets
  • 300g green beans
  • 2 large free range eggs
  • 8 black olives
  • 2 tbsp Greek yogurt


  • Place the salmon skin side down in a colander over a pan of boiling salted water, covered, to steam for 8 minutes.
  • Line up the beans, trim off just the stalk end, then boil in the water under the salmon for 6 minutes, or until just cooked but not squeaky. Gently lower in the eggs to cook for exactly 5½ minutes, alongside.
  • Meanwhile, squash the olives and remove the stones, then finely chop the flesh. Mix half of the olives through the yogurt with a splash of red wine vinegar, taste and season to perfection with sea salt and black pepper.
  • Remove the salmon to a board, then drain the eggs and beans in the colander.
  • Toss the beans in the dressing and divide between your plates. Refresh the eggs under cold water until cool enough to handle, then peel and cut into quarters.
  • Flake over the salmon, discarding the skin, arrange the eggs on top and dot over the remaining chopped olives.
  • Finish with 1 teaspoon of extra virgin olive oil and a good pinch of pepper, from a height.