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Salmon nicoise salad

Salmon nicoise salad


Put a twist on the classic Nicoise salad by using salmon instead of tuna

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    1795kj 429kcal
  • Fat
    High 34%
  • Saturates
    Low 23%
  • Sugar
    Low 34%
  • Salt
    Low 34%

% of adult’s reference intake | Carbohydrates per serving : 22.1g


  • 500g Co-op Jersey Royals, washed
  • 200g asparagus tips
  • 4 Co-op British eggs
  • Zest and juice of 1 lemon
  • 1 tbsp capers in brine, drained and finely chopped
  • 2 tbsp extra virgin olive oil
  • 1 bag Co-op Loved by Us baby leaf salad
  • 4 salmon fillets, cooked with skins removed


  1. Cook the Jersey Royals in some simmering water for about 15-20 minutes until tender, adding the asparagus to the pan 5 minutes before they are cooked
  2. Meanwhile, cook the eggs in boiling water for 5 minutes
  3. Peel them and cut into quarters
  4. To make the dressing, whisk the lemon zest and juice, capers, olive oil and some ground black pepper
  5. Divide the leaves across 4 plates
  6. Halve larger potatoes and scatter over with the asparagus
  7. Add the egg and flake the salmon on top
  8. Drizzle with dressing and serve

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