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Keto Niçoise Salad with Salmon 🥗

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Get ready to experience a mouthwatering adventure with our Keto Nicoise Salad with Salmon that takes you straight to the lively streets of France. Picture yourself relishing the succulent salmon, crispy greens, and crunchy green beans, all topped with a vibrant array of flavors. This incredible salad, made specifically for the keto crowd, will satisfy your cravings and make your taste buds groove. Whether you're in the mood for a wholesome feast or a thrilling culinary journey, this salad has got your back!

Keto Niçoise Salad in a bowl with a grey tea towel on black background

We've always loved Niçoise salads but this Keto Niçoise Salad with Salmon is our new favorite! Typically we make Niçoise salads with tuna but salmon sounded better this time around and BOOM, a new favorite was born.

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Preparation and cooking overview

Gear up to whip up a fabulous Nicoise salad with salmon, all in just half an hour! Start by cooking the salmon in avocado oil, then whip up a delicious dressing. Next, lay out the greens in a bowl and top them with green beans, egg, radishes, olives, onion, cucumber, and cooked salmon. Drizzle on the dressing, savor the vibrant flavors, and treat your taste buds to an unforgettable meal!

Chef's note

Unleash your culinary creativity and make this salad uniquely yours! For an extra layer of flavor, splash some fresh lemon juice over the salad. The citrus kick will beautifully balance the rich salmon and elevate the entire dish. Don't hesitate to play around with your toppings as well—try out various herbs, cheeses, or even a handful of toasted nuts for that extra crunch.

  • Prep Time: 15 minutes
  • Cooking Time: 15 minutes
  • Total Time: 30 Minutes
  • Difficulty Level: Easy
  • Recipe Makes 2 Servings

🥗 Ingredients for this keto Niçoise salad recipe

Salad

  • 1 tablespoon avocado oil
  • ¼ teaspoon salt
  • 8 ounces salmon
  • 6 cups salad greens
  • 5 ounces fresh green beans blanched
  • 2 large eggs hard boiled
  • 3 radishes thinly sliced
  • ¼ cup pitted olives of any kind
  • 1 small cucumber thinly sliced
  • ¼ small onion thinly sliced

Dressing

  • 6 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon whole-grain Dijon mustard
  • 1 tablespoon minced fresh herbs (any will work)
  • Salt and pepper to taste

Ingredient Substitutions

If you're missing some of the specified ingredients, don't worry. Here are some handy swaps you can make:

  • Avocado oil: If avocado oil isn't in your pantry, olive oil, coconut oil, or ghee are good substitutes. They're all healthy and keto-friendly.
  • Olives: In place of olives, consider using capers or sun-dried tomatoes sparingly for a similar salty, savory kick.
  • Dijon mustard: If Dijon mustard isn't available, you can use whole-grain mustard as a replacement for a more textured feel.

Additional ingredients

  • Cherry tomatoes: Toss in some halved tomatoes for an added burst of flavor and a pop of color.
  • Bacon bits: For extra smokiness and crunch, sprinkle in some crumbled bacon bits.
  • Avocado: Include sliced avocado to add a creamy texture and subtle flavor to the mix.
  • Garlic in dressing: If you're a garlic lover, add some finely minced garlic to the dressing.
  • Sesame seeds: A sprinkle of toasted sesame seeds will bring extra nuttiness and texture to the salad.
  • Lemon juice: Add 1 tablespoon of fresh lemon juice to the dressing for a refreshing, tangy kick.

Cooking tools required

To make this keto Niçoise salad recipe, you'll need the following tools:

  • 10" or larger cast-iron skillet
  • Small jar with a lid
  • Tongs
  • Knife
  • Cutting board
  • Two bowl

Tool substitution list

  • Cast-iron skillet: Replace with a non-stick skillet or a regular frying pan. However, remember that the cooking time may vary depending on the pan's material, thickness, and size of the pan.
  • Jar: If you don't have a jar, you can also whisk the dressing into a bowl.
  • Tongs: You can use a spatula to flip the salmon.
Keto Niçoise Salad in a bowl with a grey tea towel on black background

How to make keto Niçoise salad: step-by-step guide

Cooking methods

  • Pan-searing
  • Blanching
  • Boiling

Preparation steps

  1. Start by gathering all your ingredients and measuring them out according to the recipe instructions.
  2. Rinse and pat dry the salad greens, green beans, radishes, cucumber, and any other veggies you're using.
  3. Snip off the ends of the green beans and thinly slice your radishes and cucumber.
  4. Briefly boil the green beans for about 2-3 minutes until they're tender. Drain them and set aside.
  5. To make hard-boiled eggs, put them in a pot of water and bring it to a boil. Let them cook for 8 to 10 minutes.
  6. If you're using avocado, slice it open and remove the pit. For bacon, cook it until it's crispy and then crumble it into bits.

Cooking instructions

  1. Heat up the avocado oil in a skillet that's at least 10" in diameter, using medium-high heat.
  2. As the oil heats, season your salmon with salt. Place the salmon in the skillet, skin side down.
  3. Cook for 4-6 minutes, or until the skin easily lifts off the skillet. Flip it over and cook for an additional 4-5 minutes. Remove from the skillet and set it aside.
  4. In a small jar, mix together all the ingredients for the dressing. Give it a good shake and set it aside.
  5. To plate, evenly distribute the salad greens between two bowls. Top them with the blanched green beans, hard-boiled egg, radishes, olives, onion, cucumber, and the slices of your cooked salmon.

Chef's pro tip

When preparing a salmon niçoise salad, avoid overcooking the fish. Shoot for salmon that's cooked just right—when it effortlessly releases from the pan and retains a hint of pink in the middle. Doing so will give you tender, flavorful salmon that elevates your salad game to the next level.

What to Serve with Keto Niçoise Salad with Salmon?

  • Crusty keto rolls: Pair your salad with a slice of homemade crusty keto rolls for added texture and flavor.
  • Zucchini noodles: To keep it low-carb, serve your salad next to zucchini noodles that have been lightly sautéed in olive oil and seasoned with salt and pepper.
  • Cauliflower rice: For another low-carb option, accompany your salad with cauliflower rice. Just steam or sauté the cauliflower rice until it's tender and lay it as a base for your salad.

How to Make It Healthier

  • Lighter dressing: Consider a lighter dressing or vinaigrette instead of an olive oil-based one to cut down on fats.
  • Swap out olives: Use avocado slices or chunks as a lower-sodium alternative to olives.
  • Add low-carb veggies: Incorporate more low-carb greens like spinach and kale to boost the fiber content, while adding color and texture.
  • Opt for organic: Whenever possible, choose organic options for your salmon, greens, and other produce.

Time-saving tips

Speed up your kitchen work with these handy shortcuts.

  • Use thawed, frozen green beans: Start with frozen green beans that have been thawed and blanched.
  • Opt for pre-washed greens: Save time on rinsing and drying by buying pre-washed salad greens.
  • Get pre-sliced veggies: Purchase pre-sliced radishes and other vegetables at the store.

What can I prepare ahead of time?

  • Chop the salad greens and store them in an airtight container in the fridge.
  • Pre-blanch the green beans and keep them in a sealed container in the fridge.
  • Hard-boil the eggs in advance, peel them, and store them in the fridge until you need them.
  • Whip up the dressing and keep it in a jar in the fridge.
  • Slice radishes, onions, and cucumbers, storing each in separate containers in the fridge.

Storage

  • Airtight container: Move any leftover salad into an airtight container, taking out items like hard-boiled eggs that might get mushy. Store the salad in the fridge for up to 2-3 days.
  • Individual portions: For convenience, divide the leftover salad into separate containers. This makes it easy to grab a single serving for a quick meal. Keep these in the refrigerator.
  • Keep dressing separate: Store the dressing in a jar or small container to avoid a soggy salad. Add the dressing to the salad only when you're about to eat it, keeping things fresh and crisp.

Recipe wrap-up and conclusion

There you have it—a flavorful and nutritious Keto Nicoise Salad with Salmon that you can whip up in just 30 minutes! From the rich, tender salmon to the array of vibrant veggies, this dish is not only visually appealing but also incredibly satisfying. With the added time-saving tips and storage advice, you can easily incorporate this meal into your weekly meal plan. So, give this recipe a try and let your taste buds rejoice in this culinary delight. Enjoy!

Frequently asked questions

Of course! While salmon is the star in this recipe, you're more than welcome to swap it out for a fish that better suits your tastes or what you have on hand. Consider other options like tuna, trout, or halibut. Just be mindful to adjust the cooking times to make sure your chosen fish is cooked just right. Feel free to customize this recipe to match your own taste preferences!

Sure. If you don't like eggs, you can omit them or replace them with other proteins, such as chicken or tofu.

Yes, this recipe is suitable for a dairy-free diet as it doesn't include any dairy ingredients.

To make this recipe budget-friendly, swap expensive ingredients like olives or capers for more affordable options like chopped sun-dried tomatoes.

No! The core ingredients of a classic French Niçoise salad typically include tuna, hard-boiled eggs, tomatoes, potatoes, olives, anchovies, and vinaigrette.

But to make the dish keto-friendly, we replaced starchy potatoes with low-carb vegetables like arugula and cucumber. We also didn't make a tuna salad and opted for a salmon filet instead.

Yes, you can use frozen green beans. Just thaw them first and pat them dry before adding them to the salad.

Looking for more Keto salad recipes? Check these out!

Close-up of Keto Balsamic Chicken Salad
Cajun Salmon with Avocado Orange Salad o n a blue background
Keto Charred Brussels Sprout Salad with pepitas, bacon, cojita cheese, pickled red onions, and a creamy cilantro cojita dressing!

📖 Recipe

Keto Niçoise Salad in a bowl with a grey tea towel on black background

Keto Niçoise Salad with Salmon

This Keto Niçoise Salad with Salmon is a great low-carb salad that's filled with healthy fats, protein and plenty of vegetables!
5 from 4 votes
Print Rate Pin Recipe
Course: Main Course, Salad
Cuisine: French
Keyword: keto salad
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2
Calories: 728kcal

Ingredients

  • 1 tablespoon avocado oil
  • ¼ teaspoon salt
  • 8 ounces salmon
  • 6 cups salad greens
  • 5 ounces fresh green beans blanched
  • 2 large eggs hardboiled
  • 3 radishes thinly sliced
  • ¼ cup pitted olives any kind
  • 1 small cucumber thinly sliced
  • ¼ small onion thinly sliced

Dressing:

  • 6 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon whole-grain Dijon mustard
  • 1 tablespoon minced fresh herbs any will work
  • Salt and pepper to taste
US Customary - Metric

Instructions

  • Heat the avocado oil in a 10" or larger cast-iron skillet over medium-high heat. Season the salmon with salt and place skin side down in the skillet. Cook 4-6 minutes until the skin easily releases from the pan, flip and continue to cook another 4-5 minutes. Remove and set aside.
  • In a small jar, combine all of the dressing ingredients. Place the lid on the jar and shake to emulsify. Set aside.
  • To serve, divide the greens between two bowls. Top with green beans, hard-boiled egg, radishes, olives, onion, cucumber, and salmon. Drizzle with dressing and serve.

Nutrition

Nutrition Facts
Keto Niçoise Salad with Salmon
Amount Per Serving
Calories 728 Calories from Fat 576
% Daily Value*
Fat 64g98%
Saturated Fat 10g63%
Cholesterol 226mg75%
Sodium 781mg34%
Potassium 934mg27%
Carbohydrates 9g3%
Fiber 3g13%
Sugar 3g3%
Protein 31g62%
Vitamin A 7232IU145%
Vitamin C 15mg18%
Calcium 96mg10%
Iron 4mg22%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

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