I love a good salmon dish and a hearty salad to match, and this Salmon and Kale Niçoise Salad delivers on both. Inspired by a version I tried at Malibu Farm, I recreated a grilled salmon Niçoise with a bright lemon-anchovy vinaigrette, tender Yukon Gold potatoes, crisp blanched green beans, briny olives and capers, and massaged kale for extra texture. It’s a family-friendly meal—the components can be served separately for picky eaters—and it’s packed with protein and fresh vegetables. Below is a clear, SEO-friendly recipe and step-by-step instructions so you can make it at home.
Ingredients
- For the vinaigrette: 1/2 cup extra virgin olive oil; juice of 1 lemon; 1 teaspoon Dijon mustard; 1/2 teaspoon anchovy paste; 1 garlic clove; 1/4 teaspoon dried thyme; 1/8 teaspoon dried oregano; kosher salt and freshly ground black pepper, to taste.
- For the salad: 6 small Yukon Gold potatoes; 1 teaspoon kosher salt (plus more as needed); 3/4 pound green beans; 2 bunches kale, stemmed and finely chopped; avocado oil for grilling; 4 center-cut salmon fillets (6–8 oz each); 1/2 teaspoon freshly ground black pepper; 2 tablespoons extra virgin olive oil for the salmon; 1/2 cup Niçoise or Kalamata olives, halved; 2 tablespoons capers (plus more to taste); 4 hard-boiled eggs, halved; 1/2 cup cherry tomatoes, halved.
Step-by-step
Step one: Make the vinaigrette
Combine the olive oil, lemon juice, Dijon mustard, anchovy paste, garlic, thyme, oregano, salt, and pepper in a food processor or high-powered blender. Blend until smooth, about 30 seconds to 1 minute. Taste and adjust seasoning, then set aside.
Step two: Cook the potatoes
Place the potatoes and 1 teaspoon salt in a deep 3-quart saucepan and cover with cold water. Bring to a boil, reduce the heat, and simmer until the potatoes are fork-tender, about 20–25 minutes. Drain and let cool slightly, then cut into quarters and set aside.
Step three: Blanch the green beans
Refill the same saucepan with fresh water and bring to a boil. Add the green beans and a pinch of salt and cook for about 3 minutes, until just tender-crisp. Drain and immediately rinse under cold running water to stop the cooking. Set aside.
Step four: Massage the kale
Place the chopped kale in a large bowl and toss with enough of the prepared vinaigrette to coat. Using clean hands, massage the kale by rubbing and squeezing the leaves until they soften and darken slightly, about 2–3 minutes. This makes the kale more tender and flavorful.
Step five: Preheat the grill
Heat the grill to medium-high (about 400°F). Dip a folded paper towel in avocado oil and, with tongs, wipe the oil evenly over the grill grate. Use just enough oil to reduce sticking and avoid flare-ups.
Step six: Cook the salmon
Brush the tops of the salmon fillets with 2 tablespoons olive oil and season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Place the fillets on the hot grill, cover, and cook about 3 minutes. Flip carefully with a metal spatula and close the lid. Continue cooking 2–5 minutes, depending on thickness and your preferred doneness; the salmon should be just barely opaque in the center.
Step seven: Assemble and serve
Divide the massaged kale among four plates. Arrange the quartered potatoes, blanched green beans, halved cherry tomatoes, olives, capers, and halved hard-boiled eggs around the greens. Top each plate with a grilled salmon fillet and drizzle with any remaining vinaigrette. Serve immediately.
Recipe FAQs
What other proteins work well with this salad?
Grilled shrimp, swordfish, seared tuna, or even grilled chicken are all excellent alternatives if you prefer a different protein.
Any tips for grilling salmon?
Place the fillets on the grill and leave them until they develop good grill marks and release easily—then flip once. Don’t move them prematurely, or they may flake apart. Cooking time varies by thickness; aim for just-opaque centers for moist, tender salmon.
Nutrition (approximate)
This recipe yields four servings. Estimated per serving: Calories ~898 kcal; Carbohydrates ~56 g; Protein ~49 g; Fat ~54 g. Nutrition info is an approximation and will vary depending on exact ingredients and portion sizes.
I hope you enjoy this Salmon and Kale Niçoise Salad—bright, satisfying, and perfect for grilling season. If you make it, share a photo on social media and tag your friends so they can try it too!
More salmon recipe ideas
Seared Salmon with Lemon-Chive Beurre Blanc | Grilled Salmon Tacos with Jalapeño Tartar Sauce | Easy Lemon Thyme Roasted Salmon