Paprika Spiced Salmon Niçoise

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.

30 mins Prep Time 30 mins Cook Time
30 mins Prep Time
30 mins Cook Time
  • 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.

  • 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.

  • 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.

  • 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.