Paprika Spiced Salmon Niçoise

Paprika Spiced Salmon Niçoise

Paprika Spiced Salmon Niçoise

Prep Time
30 Minutes
Cook Time
30 Minutes
Try our twist on a classic Nicoise salad with our spiced salmon recipe. The traditional ingredients of potatoes, green beans, olives, tomatoes and eggs stay the same, but we’ve swapped the tuna for a beautiful salmon fillet. The fish is simply seasoned – a sprinkling of salt and smoky paprika on the salmon is all that’s needed. Roasting it in the oven leaves you with soft and flaky fish, which adds a texture contrast to the crunchy green beans, salty olives and fresh salad leaves. A simple dressing with Dijon mustard, white wine vinegar and olive oil adds a touch of acidity that brings this light dish together.
  • 2 x 200 gram (7 ounce) salmon fillet, pin boned, skin on

  • 1 tablespoons olive oil

  • 2 teaspoon Paprika

  • 100 gram (4 ounce) green beans, cooked

  • 100 gram (4 ounce) salad leaves, washed

  • 10 black olives, halved

  • 100 gram (4 ounce) cherry tomatoes, halved

  • 275 gram (10 ounce) cooked new potatoes, halved

  • 2 eggs, hard boiled, peeled and cut into quarters

  • For the salad dressing:

  • 3 tablespoons olive oil

  • 1 teaspoon Dijon mustard

  • 1 tablespoons white wine vinegar

  • A pinch of sugar

  • Sea Salt, and

  • Ground Black Pepper , to season


  • 1 Add the eggs to the salads then finally scatter over large flakes of the salmon without any skin. Drizzle with a little of the remaining salad dressing and serve.
  • 2 Pre-heat the oven to 180C, 350F, Gas Mark 4. Place the salmon on a plate and drizzle with olive oil, then sprinkle with Paprika and a little salt. Rub the paprika into the flesh of the salmon.
  • 3 Place the salmon on a baking tray and roast for 15-20 minutes, depending on how thick the salmon is. Once cooked through, remove from the oven and leave to cool slightly.
  • 4 Place the green beans, salad leaves, olives, tomatoes and new potatoes in a large bowl, whisk together the salad dressing ingredients and season to taste. Pour 2 tbs of the dressing over the salad and toss everything together, divide onto four plates.