Salmon Niçoise Quinoa Salad

Name: Salmon Niçoise Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 cup Dry quinoa; 2 cups Water; 2 cups Red potatoes, cut into bite-sized pieces; 1½ cups Fresh green beans, trimmed; 4 filets Salmon filets, 4 oz each; ½ tsp Sea salt; 1 tsp Herbes de Provence; 2 tbsp Extra virgin olive oil; 4 Hard-boiled eggs, halved; 2 Roma tomatoes, quartered; ½ cup Niçoise olives; 1 tsp Dijon mustard; 2 tbsp Red wine vinegar; 2 tbsp Fresh lemon juice; 1 medium Shallot, minced; ½ tsp Dried basil; ½ tsp Dried thyme; ½ tsp Dried oregano

Recipe GLPRec06ee74e9a360

Mediterranean

Salad

45 min

536 cal

Servings: 4

Oven

SNAP eligible

A vibrant and protein-rich salad combining fluffy quinoa, tender salmon, hard-boiled eggs, roasted potatoes, and crisp green beans, all brought together with a tangy herb vinaigrette. This dish features the classic flavors of Niçoise cuisine with a nutritious quinoa base.

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Ingredients

1 cup Dry quinoa

2 cups Water

2 cups Red potatoes, cut into bite-sized pieces

1½ cups Fresh green beans, trimmed

4 filets Salmon filets, 4 oz each

½ tsp Sea salt

1 tsp Herbes de Provence

2 tbsp Extra virgin olive oil

4 Hard-boiled eggs, halved

2 Roma tomatoes, quartered

½ cup Niçoise olives

1 tsp Dijon mustard

2 tbsp Red wine vinegar

2 tbsp Fresh lemon juice

1 medium Shallot, minced

½ tsp Dried basil

½ tsp Dried thyme

½ tsp Dried oregano

Directions

Combine 1 cup dry quinoa and 2 cups water in a small pot. Bring to a boil over high heat.
Reduce heat to low, cover the pot, and simmer for 10-15 minutes until the water is absorbed and quinoa is fluffy and tender. Set aside.
While the quinoa cooks, fill a medium pot with water and add 2 cups of red potatoes cut into bite-sized pieces. Bring to a boil and cook for 10-12 minutes until fork tender.
In the last 4 minutes of potato cooking, add 1.5 cups of fresh green beans to the same pot. Drain all vegetables and set aside.
While the quinoa and vegetables cook, prepare the salmon. Preheat oven to 400°F. Arrange 4 salmon filets (4 oz each) on a baking sheet lined with parchment paper.
Sprinkle the salmon evenly with 0.5 tsp sea salt and 1 tsp Herbes de Provence.
Drizzle the salmon with 2 tbsp olive oil.
Bake in the preheated oven for 12-15 minutes until the salmon is opaque, pink in color, and flakes easily with a fork.
To prepare the vinaigrette, combine 1 tsp Dijon mustard, 2 tbsp red wine vinegar, 2 tbsp fresh lemon juice, 1 minced shallot, 0.5 tsp dried basil, 0.5 tsp dried thyme, and 0.5 tsp dried oregano in a jar. Shake until well combined.
Divide the cooked quinoa evenly among 4 serving plates. Top each plate with the cooked potatoes, green beans, 1 quartered Roma tomato, 1 salmon filet, 1 halved hard-boiled egg, and 2 tbsp Niçoise olives.
Drizzle each salad with the prepared vinaigrette and serve immediately.

Comments

Grocery List Plus Editorial Staff4.25

This salad checks most boxes for a Charlotte weeknight: quinoa, salmon, and potatoes are easy finds at Harris Teeter or Kroger, and eggs and green beans are staples everywhere. The real cost driver is salmon—typically $14–18 per pound at standard grocers, pushing the per-serving protein cost to $4–5 before other components. The 45-minute stated time glosses over potato and green bean cooking (plan 20 minutes just for those), plus salmon roasting, so expect closer to 50–55 minutes of active and passive time together. The dish reheats poorly because salmon dries out and the greens wilt, making it a same-night commitment. It's a solid summer meal when local tomatoes and basil are in season, and it feeds a family of four without fuss, but the salmon price and lack of leftovers flexibility mean it's better as a planned dinner than a quick fallback.