Gordon Ramsay Salmon Nicoise Salad

Gordon Ramsay Salmon Nicoise Salad is made with perfectly pan-seared or baked salmon, tender potatoes, and a vibrant lemon vinaigrette. The result is a light, incredibly flavorful, and beautifully composed main-course salad that feels totally gourmet. It’s the ultimate show-stopping lunch or easy weeknight dinner for two, yielding a generous portion per person.

Try More Recipes:

• Gordon Ramsay Salmon Burger
• Gordon Ramsay Salmon with Smashed Potatoes
• Gordon Ramsay Salmon Steaks 

Why You Will Love This Salmon Nicoise Salad Recipe:

• Perfect Texture Contrast: The combination of crispy, pan-seared salmon skin with creamy soft-boiled eggs and crunchy blanched green beans creates a satisfying bite every time.
• Temperature Play: Unlike typical cold salads, this dish blends warm proteins and potatoes with cool, crisp greens. This contrast makes the meal feel heartier and more comforting.
• Nutritionally Balanced: It is a powerhouse of nutrition, packing lean protein, healthy omega-3 fats, and fiber-rich vegetables into a single bowl without feeling heavy.
• Elegant Yet Simple: While it carries the sophisticated Gordon Ramsay name, the techniques are approachable for home cooks. It looks impressive on a platter but requires very little actual prep work.

Gordon Ramsay Salmon Nicoise Salad Ingredients

• 1 lb baby new potatoes, scrubbed
• 8 oz fresh green beans, trimmed
• 4 large eggs
• 2 (6 oz) salmon fillets, skin-on
• 1 tbsp olive oil, for frying
• 1 head butter lettuce, washed and torn
• 1 cup cherry tomatoes, halved
• 1/2 cup pitted Nicoise or Kalamata olives
• 1/4 cup extra virgin olive oil
• 1 lemon, juiced
• 1 tbsp Dijon mustard
• 1 tsp honey (optional)
• Salt and black pepper, to taste

How To Make Gordon Ramsay Salmon Nicoise Salad

1. Boil the potatoes. Place the baby potatoes in a large pot of salted water, bring to a boil, and cook for 12-15 minutes until fork-tender, then drain and halve them.
2. Cook the eggs. Lower the eggs into boiling water and cook for exactly 6 to 7 minutes for a soft-boiled center, then immediately transfer them to an ice bath before peeling and halving.
3. Blanch the beans. Boil the green beans in salted water for 2-3 minutes until bright green and crisp-tender, then plunge them into the ice bath to stop the cooking process.
4. Sear the salmon. Season the fish with salt and pepper, heat the frying oil in a non-stick pan over medium-high heat, and cook skin-side down for 4-5 minutes until crispy before flipping to cook for another 2-3 minutes.
5. Whisk the dressing. Combine the extra virgin olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl or jar and whisk until emulsified.
6. Assemble the salad. Toss the lettuce, potatoes, beans, tomatoes, and olives with half the dressing, arrange on plates, and top with the warm salmon and eggs.

Recipe Tips

• Score the skin. Use a sharp knife to make shallow cuts in the salmon skin before cooking; this prevents it from curling up in the pan and ensures even crisping.
• Dress warm potatoes. Toss the boiled potatoes in a little bit of the vinaigrette while they are still warm so they absorb the tangy flavor better than cold potatoes.
• Don’t skip the ice bath. Shocking the green beans in ice water is crucial to maintain their vibrant green color and that signature “snap” texture.
• Time the eggs. For that perfect jammy yolk that acts as a secondary sauce, do not exceed 7 minutes of boiling time.

What To Serve With Salmon Nicoise Salad?

This hearty salad pairs beautifully with a slice of crusty French baguette to soak up the dressing. For a beverage, serve a chilled glass of Sauvignon Blanc or sparkling water with a lemon wedge. A small side of marinated artichoke hearts also complements the Mediterranean flavors.

How To Store Leftovers Salmon Nicoise Salad?

• In The Fridge For the best results, store the components separately in airtight containers. This keeps the ingredients fresh for up to 3 days. If the salad is already dressed, eat it within 24 hours before it becomes soggy.
• In The Freezer This dish does not freeze well as a whole. You can freeze the cooked salmon fillets in a sealed bag for up to 2 months, but do not freeze the potatoes, eggs, or fresh vegetables.

Pro Tip

Never heat the full salad together.
Warm ingredients + cold crisp vegetables is what makes a Niçoise salad taste fresh.
Reheat only the salmon and potatoes, then add everything else chilled.

FAQs

More Recipes:

• Gordon Ramsay Christmas Breakfast Salmon
• Gordon Ramsay Crispy Skin Salmon
• Gordon Ramsay Tartar Sauce

Salmon Nicoise Salad Nutrition Facts

• Calories: 580 kcal
• Total Fat: 32g
• Saturated Fat: 6g
• Cholesterol: 215mg
• Sodium: 480mg
• Total Carbohydrate: 35g
• Dietary Fiber: 6g
• Sugars: 5g
• Protein: 42g

Gordon Ramsay Salmon Nicoise Salad

Recipe by Sophie LaneCourse: Salads, Dinner, Lunch, MainCuisine: American, FrenchDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

580

kcal

Gordon Ramsay Salmon Nicoise Salad is made with perfectly pan-seared or baked salmon, tender potatoes, and a vibrant lemon vinaigrette. The result is a light, incredibly flavorful, and beautifully composed main-course salad that feels totally gourmet. It’s the ultimate show-stopping lunch or easy weeknight dinner for two, yielding a generous portion per person.

Ingredients

• 1 lb baby new potatoes, scrubbed

• 8 oz fresh green beans, trimmed

• 4 large eggs

• 2 (6 oz) salmon fillets, skin-on

• 1 tbsp olive oil, for frying

• 1 head butter lettuce, washed and torn

• 1 cup cherry tomatoes, halved

• 1/2 cup pitted Nicoise or Kalamata olives

• 1/4 cup extra virgin olive oil

• 1 lemon, juiced

• 1 tbsp Dijon mustard

• 1 tsp honey (optional)

• Salt and black pepper, to taste

Directions

• Boil the potatoes. Place the baby potatoes in a large pot of salted water, bring to a boil, and cook for 12-15 minutes until fork-tender, then drain and halve them.
• Cook the eggs. Lower the eggs into boiling water and cook for exactly 6 to 7 minutes for a soft-boiled center, then immediately transfer them to an ice bath before peeling and halving.
• Blanch the beans. Boil the green beans in salted water for 2-3 minutes until bright green and crisp-tender, then plunge them into the ice bath to stop the cooking process.
• Sear the salmon. Season the fish with salt and pepper, heat the frying oil in a non-stick pan over medium-high heat, and cook skin-side down for 4-5 minutes until crispy before flipping to cook for another 2-3 minutes.
• Whisk the dressing. Combine the extra virgin olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl or jar and whisk until emulsified.
• Assemble the salad. Toss the lettuce, potatoes, beans, tomatoes, and olives with half the dressing, arrange on plates, and top with the warm salmon and eggs.

Notes

• Score the skin. Use a sharp knife to make shallow cuts in the salmon skin before cooking; this prevents it from curling up in the pan and ensures even crisping.
  Dress warm potatoes. Toss the boiled potatoes in a little bit of the vinaigrette while they are still warm so they absorb the tangy flavor better than cold potatoes.
  Don’t skip the ice bath. Shocking the green beans in ice water is crucial to maintain their vibrant green color and that signature “snap” texture.
  Time the eggs. For that perfect jammy yolk that acts as a secondary sauce, do not exceed 7 minutes of boiling time.