Classic Salmon Niçoise Salad
A vibrant, protein-rich French-inspired salad featuring seared salmon, crisp green beans, and tender baby potatoes. Tossed in a zesty Dijon vinaigrette, it's an elevated yet approachable dinner.
Prep
15 min
Cook
15 min
Total
30 min
Makes
2 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Everyday strength
Support the basics consistently
A nourishing meal supports the protein, energy and overall nutrition that help you keep showing up for daily movement.
Notice: energy for movement
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
15 min
Total
30 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Whisk · Mixing bowl
Time saver
You can boil the eggs, potatoes, and green beans up to 3 days in advance and keep them in the fridge, making this a 10-minute weeknight assembly.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
Instructions
0 of 6 steps complete
Next: Bring a medium pot of salted water…
- 01
Bring a medium pot of salted water…
Bring a medium pot of salted water to a boil. Add the halved potatoes and cook for 10 minutes, or until nearly fork-tender.
Look for: nearly fork-tender
Tap card to mark done - 02
Add the trimmed green beans to the…
Add the trimmed green beans to the same pot and boil for an additional 3 minutes. Drain the vegetables and immediately rinse them under very cold water to stop the cooking process and preserve the crunch of the beans.
Allow: 3 minutes
Tap card to mark done - 03
Warm 1 tablespoon of olive oil in…
Warm 1 tablespoon of olive oil in a skillet over medium-high heat. Season the salmon fillets generously with salt and black pepper, then sear for 4 to 5 minutes per side until deeply golden and cooked through. Remove from the heat.
Look for: deeply golden and cooked through
Tap card to mark done - 04
Whisk together 2 tablespoons of olive oil
In a small bowl, whisk together 2 tablespoons of olive oil, a splash of red wine vinegar, a spoonful of Dijon mustard, salt, and pepper to create a quick vinaigrette.
Tap card to mark done - 05
Toss the mixed salad greens with half…
Toss the mixed salad greens with half of the vinaigrette and divide between two wide serving bowls.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 06
Arrange the cooled potatoes
Arrange the cooled potatoes, green beans, cherry tomatoes, olives, and hard-boiled eggs in sections over the greens. Top each bowl with a warm salmon fillet and drizzle the remaining vinaigrette over the vegetables.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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