Honey Dijon Grilled Salmon Nicoise Salad



Honey Dijon Salmon:
2 5-6 oz salmon filets
2 tbsp grainy dijon mustard
2 tbsp honey
sea salt to taste
oil as needed

Nicoise Salad:
1 sweet potato or white potato, medium diced
1/2 cup grape tomatoes, sliced
1/4 cup kalamata olives, sliced
4 cups romaine lettuce
1 cup green beans, trimmed
2 hard cooked eggs

Shallot Herb Dressing:
1/3 cup olive or avocado oil
3 tbsp lemon juice or red wine vinegar
1 tbsp chopped shallot
12 tbsp chopped fresh basil
1 tsp fresh thyme
1 tsp dijon mustard
1 tsp honey
pinch sea salt



  1. Preheat oven to 375. Season salmon well with sea salt.
  2. Oil and heat a large cast iron or grill pan over medium high heat. Meanwhile, whisk honey and dijon together.
  3. Sear salmon, skin side up until golden and about half cooked.
  4. Turn salmon over, brush or spoon honey dijon over top.
  5. Place salmon in oven (place on baking sheet if pan is not oven-safe) and cook for 6-8 minutes until just cooked through.

Nicoise Salad:

  1. For potatoes: Preheat oven to 375. Toss diced potatoes with oil and a generous amount of sea salt. Spread evenly on a baking sheet (I prefer lining with parchment, first). Bake in oven 25-35 minutes, turning once, until crispy on the outside and soft on the inside.
  2. For green beans: Heat a large pot over water to boil. Salt generously and add green beans. Blanch for 3-4 minutes, until just bite-tender. Immediately rinse in water or dip in an ice bath to stop cooking. Drain well before adding to salad.
  3. To assemble:
    1. Toss greens in shallot vinaigrette.
    2. Layer greens in the bottom of a deep bowl or plate. Top with dijon salmon, olives, tomatoes, egg, sweet potato and green beans.

Shallot Herb Vinaigrette:

  1. Whisk all ingredients well and let sit for at least 10-15 minutes. Taste for seasoning, adding more lemon juice/vinegar for tartness, salt or honey to taste.