Grilled Salmon Niçoise Salad – A Fresh, French-Inspired Meal

• 3 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice or white wine vinegar (optional)
• Salt & black pepper, to taste

Instructions

1. Prep the veggies: Boil baby potatoes until fork-tender. Blanch green beans in salted boiling water for 2–3 minutes, then shock in cold water to preserve color and texture.
2. Cook the eggs: Boil eggs for 8–10 minutes, depending on preferred doneness. Cool, peel, and slice in half.
3. Grill the salmon: Season the salmon with salt, pepper, and herbs (like thyme or dill). Grill or pan-sear over medium heat for 3–4 minutes per side, or until cooked through and flaky. Let rest, then flake or slice.
4. Make the dressing: In a small bowl, whisk olive oil, Dijon mustard, lemon juice (if using), salt, and pepper until emulsified.
5. Assemble the salad: On a large serving plate or bowl, arrange mixed greens as the base. Layer with potatoes, green beans, eggs, cherry tomatoes, olives, and grilled salmon.
6. Dress and serve: Drizzle with the Dijon dressing. Serve immediately at room temperature or slightly chilled.

Tips & Variations