Salmon Nicoise Salad

Developed in partnership by Miele Home Economist Loughlin Hunter & Claire Saundry, APD, AccSD

Serves 4 | Prep time 10 minutes | Cooking time 10 minutes


  • 300g purple Sapphire or purple Congo potatoes
  • 150g green beans, trimmed
  • 4 fresh free range eggs
  • 2 baby cos lettuce, outside leaves removed and cut into halves
  • Small handful basil leaves
  • 2 salmon fillets (approximately 150g each fillet)
  • 200g cherry tomatoes, halved
  • 1 handful black olives, pitted


  • 1 clove garlic, crushed
  • 6 tablespoons extra virgin olive oil
  • Juice of 1 lemon
  • 1 teaspoon Dijon mustard


  1. Cut the potatoes into 1cm rounds.
  2. Place the potatoes in the steam oven and steam at 100°C for 5 minutes.
  3. After 5 minutes, add the eggs into the steam oven, making sure to leave the potatoes to continue to cook, steam for a further 2 minutes.
  4. After 2 minutes, add the salmon in the steam oven and steam for 1 minute.
  5. Add the green beans to the steam oven and steam for a further 2 minutes.
  6. All items should be in the steam oven and as a result the potatoes would have steamed for just over 10 minutes and should be tender.


  1. Quickly whisk all ingredients in a medium bowl.

To serve

  1. Add the lettuce, potatoes, beans, olives and tomatoes to the dressing. Toss the bowl to coat all the ingredients with the dressing.
  2. Divide the salad into 4 bowls and top with the quartered egg and flaked salmon.

Nutrition Information:

Nutrient Per serve (390g)
         Energy – kJ 2410
Protein (g) 32.3
Fat (g) 42.5
Carbohydrate (g) 14.7
Sodium (mg) 210

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