Salmon Asparagus Sweet Potato Nicoise

Try this healthy, modern twist on the Classic French Nicoise Salad with Salmon, Asparagus and Roasted Sweet Potatoes. A healthy, yet satisfying salad that can be served as a main course or fancy appetizer!

This Salmon Asparagus Sweet Potato Nicoise Salad recipe is a twist on an all-time favorite classic French salad. It’s not just a salad, it’s a perfectly healthy way to load up on flavors and enjoy a seafood meal. 

Nicoise Salad is one of my favorite salads ever and one of my favorite ways to have a casual lunch with friends. Especially now when the weather is just gorgeous. It’s the perfect seafood dinner for anyone who’s trying to incorporate more seafood into their lifestyle.

Why this Salmon Asparagus Sweet Potato Nicoise Salad recipe works: 

Aside from how fresh and good for you this Salmon Asparagus Sweet Potato Nicoise salad is, it’s also stunningly beautiful. An ever so delicious twist on a classic French tuna Nicoise.

Healthy Salmon and asparagus team up with with fresh spinach, roasted sweet potatoes slices, grapes, and hard boiled eggs. Everyting is drizzled delicately with a sweet mustard dill sauce to round off the taste.

How to make this recipe for Salmon Asparagus Sweet Potato Nicoise Salad:

So classically, the famous French Nicoise salad is made with tuna, haricots vert and potatoes. I love making this French salad with salmon because it packs more flavor. Also, I replaced the haricots vert with asparagus.

Not only because it’s asparagus season and but also because it broils perfectly with salmon in just 6 minutes.

I use purple and orange sweet potatoes in my healthy Nicoise Salad because they add a touch of color and sweetness which pairs wonderfully with the salmon and spinach.

Hard-boiled eggs are a classic addition to this French salad recipe and I’ve kept them in place. Otherwise, I’ve replaced tomatoes with seedless grapes.

Unfortunately, I didn’t find those tiny Nicoise olives that are usually a must-have ingredient for Nicoise Salad! I usually add them in.

The Nicoise Salad Dressing dressing is my sweet mustard dill sauce which really compliments the fresh healthy salad! Strongly recommended!

However, classically the Tuna Nicoise Salad Dressing is made with mustard, shallots, and dill with only a hint of sweetness. Feel free to make the sweet mustard dill sauce with half the amount of honey, but again I strongly recommend the sweeter version.

The beauty of this healthier French Nicoise Salad is that you can personalize it to fit your meal. So it can be a great starter to a big meal or a meal on its own. Serve it cold or warm – it will always be delicious.

The sweet potatoes here are roasted, but you can boil them if it’s your preference. I love to slice them thinly and roast them with olive oil and a pinch of salt for just 15 minutes while I prepare the rest of the ingredients.

Then broil the salmon and asparagus for 5 minutes and assemble your Nicoise Salad. On a busy day—this French Nicoise Salad is my go-to dinner!

This Salmon Asparagus Sweet Potato Nicoise Salad is so good for you, super simple and quick to prepare! It’s also gluten-free and paleo friendly. So give this simplified, twisted, fancy French salad a try and enjoy:)

Tips for success: 

• My Nicoise Salad with Salmon, Asparagus & Sweet Potatoes can be prepared 2 days in advance but keep the Nicoise Salad Dressing aside and drizzle it last minute.
• Feel free to use zucchini, haricots vert or any veggie you have on hand.
• Try an even healthier french Nicoise adding kale, olives, cucumbers, onions or anything that puts you in a happy place!
• I love to arrange this Salmon Asparagus Sweet Potato Nicoise Salad in a large bowl or plate with the salmon separate to make it easier to serve. Feel free to toss it all together or arrange the tossed salad on a large cutting board, or even individual plates.

5 from 6 votes

Print

Salmon Asparagus Sweet Potato Nicoise

Try this healthy, modern twist on the Classic French Nicoise Salad with Broiled Salmon, Asparagus and Roasted Sweet Potatoes, all tossed with a sweet Mustard Dill Nicoise Salad Dressing! A healthy, yet satisfying salad that can be served as a main course or fancy appetizer! 

Course Appetizer, Main Course, side

Cuisine French

Keyword nicoise salad recipe, salad with broiled salmon, sweet potato salad

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 3

Calories 684 kcal

Author Mahy

Ingredients

For the salad:

• 3 hard boiled eggs
• 2 cups fresh baby spinach
• 1 cup seedless grapes
• 2 scallions sliced into 2 inch strips

For the sweet potatoes:

• 1 purple sweet potato peeled and thinly sliced into 1/8th of an inch thick rounds
• 1 orange sweet potato peeled and thinly sliced into 1/8th of an inch thick rounds
• 1 pinch salt
• 1 teaspoon olive oil

For the Salmon and Asparagus:

• 2 large salmon fillets—about 6 ounce each sliced into 1 inch thick strips
• 2 bunches asparagus ends trimmed
• 1/2 teaspoon salt
• 1/4 teaspoon freshly cracked black pepper
• 1/2 teaspoon herbs de Provence ( or substitute dried oregano)
• 1 tablespoon olive oil

For the dressing:

• Sweet Mustard Dill Sauce

Instructions

1. Preheat the oven to 425 degrees F.

For the sweet potatoes:

1. Start with the sweet potatoes; toss them with a pinch of salt and olive oil and spread them in an even layer on a baking sheet. When the oven is ready, roast the sweet potatoes until fork tender-about 15 minutes.
2. While the sweet potatoes are roasting, prepare the remaining salad ingredients and arrange them on your serving plate.

For the salmon and asparagus:

1. For the salmon and asparagus; layer them in a single layer on a baking sheet and sprinkle the salt, pepper and herbs de Provence or dried oregano. Then divide the olive oil and drizzle the salmon with 1/2 Tablespoon and toss the salmon pieces together and re-arrange them back in a single layer on your baking sheet.
2. Drizzle the remaining 1/2 Tablespoon of olive oil over the seasoned asparagus and toss them well then re-arrange the asparagus back in a single layer on the baking sheet.
3. When the sweet potatoes are done, switch the oven setting to broil and broil the salmon and asparagus for 5-7 minutes (depending on the size and thickness of the salmon) until the edges are golden and salmon is cooked through.

For assembling:

1. Arrange the sweet potatoes, salmon and asparagus with the remaining salad ingredients and drizzle with a thin layer of sweet mustard dill sauce—about (2 tablespoons, more or less to taste).

Recipe Notes

• My Nicoise Salad with Salmon, Asparagus & Sweet Potatoes can be prepared 2 days in advance but keep the Nicoise Salad Dressing aside and drizzle it last minute.
• Feel free to use zucchini, haricots vert or any veggie you have on hand.
• Try an even healthier french Nicoise adding kale, olives, cucumbers, onions or anything that puts you in a happy place!
• I love to arrange this Salmon Asparagus Sweet Potato Nicoise Salad in a large bowl or plate with the salmon separate to make it easier to serve, but feel free to toss it all together or arrange the tossed salad on a large cutting board, or even individual plates.

Nutrition Facts

Salmon Asparagus Sweet Potato Nicoise

Amount Per Serving (1 serving)

Calories 684 Calories from Fat 477

% Daily Value*

Fat 53g82%

Saturated Fat 10g63%

Cholesterol 186mg62%

Sodium 561mg24%

Potassium 1195mg34%

Carbohydrates 42g14%

Fiber 10g42%

Sugar 19g21%

Protein 15g30%

Vitamin A 17290IU346%

Vitamin C 42.6mg52%

Calcium 163mg16%

Iron 8.5mg47%

* Percent Daily Values are based on a 2000 calorie diet.

Related Posts

Blood Orange Salmon Salad With Orange Dill Dressing Italian Panzanella Salad With Basil Dressing Baked Salmon With Greek Dressing Pistachio Fried Caprese Bites