Almost Nicoise Salad: Pan fried salmon and egg salad

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The Almost Nicoise Salad: Pan fried salmon salad using the lazy ginger
The Almost Nicoise Salad: Pan fried salmon salad

The Nicoise Salad reminds me of long relaxing al fresco lunches in the French Riviera, where all the elements on the plate is a reflection of the abundance of the area. It has been reimagined in so many different ways including this warm Nicoise Salad.

This recipe is another version that uses pan-fried salmon instead of tuna. In addition, watercress and rocket are used instead and no olives in the original recipe but we added some, just because. It’s another recipe that is easy to tweak. Add any salad leaves you have in the fridge. Add some shaved carrot, frozen peas or even shaved broccoli. I’d add a crunchy toasted nuts and seeds topping to give all a bit more texture.

Make your own seed and nuts topping by roasting the nuts in a pan or in the oven. Add flavour with some spices of your choice. They work great in salads or soups.

Let me know if you try this recipe and share a pic on twitter or Instagram.

Almost Nicoise Salad with Salmon

There are so many variations to this menu and you can make it with your store cupboard ingredients and whatever vegetables you have in the fridge. Get creative and put your own spin on this. 
The Almost Nicoise Salad: Pan fried salmon salad
The Almost Nicoise Salad: Pan fried salmon salad
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Starter or Main
Cuisine: European
Servings: 2 portions


  • For the salad:
  • 1 x salmon fillet about 200g or 2x medium sized beetroots for a vegan alternative
  • 1 x baby gem lettuce head
  • 2 x handfuls of watercress
  • 1 x egg remove for vegan option
  • A few dill sprigs
  • Olive oil
  • Pepper
  • Salt
  • 1 tsp Very Lazy chopped ginger
  • For the dressing:
  • 2 tbsp Greek yoghurt
  • 1 tbsp olive oil
  • ¼ lemon juice
  • ¼ lemon zest
  • 1 tsp Very Lazy garlic paste
  • Pinch of pepper
  • Salt to taste
  • For the vegan dressing:
  • 1 tbsp Tahini
  • 3 tbsp water
  • 1 tsp olive oil
  • ¼ lemon juice
  • ¼ lemon zest
  • 1 tsp Very Lazy garlic paste
  • Pinch of pepper
  • Salt to taste


  • Lightly drizzle the salmon fillet with olive oil & season with salt & pepper. Heat a further tbsp. of olive oil in a frying pan over a medium heat. Allow the pan to heat through for a couple of minutes before laying the salmon skin side down, ensuring that you lay it away from you.Cook for 4-5 minutes (depending on the thickness of the fillet) skin side down until the skin becomes crispy. The fillet should be most cooked through. Now flip the fillet over, turn off the heat & set aside in the pan.
    Pan fry salmon skin side down
  • Pan fry salmon , flip over when skin is crispy
  • Vegan option – Roast or steam the beetroot until tender. A microwave steamer is good for this, simply half or quarter the beetroot & steam for 6-8 minutes. Season with salt, pepper & olive oil.
  • Wash the baby gem lettuce & watercress. Slice the baby gem lettuce in half (one half per person) & separate the leaves. Scatter the leaves around your serving plate. Next, take a handful of watercress (one handful per person) and scatter in and amongst the baby gem lettuce.
  • For the perfect soft-boiled egg, bring a saucepan with enough water to cover the egg to the boil. If your eggs have been in the fridge, run them under a hot tap in a cereal bowl for a few minutes prior to cooking. Once the water is boiling, gently lower the egg in & cook for 5 minutes. Once the 5 minutes is up, immediately cool the egg under a cold tap until cool to the touch. Hit the egg’s shell all over with the back of the spoon & peel away. Slice the egg in half & place in the salad.
  • For the dressing, depending on whether you’re having the Greek yoghurt or tahini based option, simply combine all the ingredients & mix till thoroughly combined. Set aside.
  • Now either flake the salmon or slice the beetroot & divide accordingly. (We chose to serve it whole instead of flaked). Spoon the dressing into the baby gem lettuce & around the watercress, try not to spoon over the salmon or beetroot. Finally finish with a scattering of dill leaves, a pinch of pepper & scatter some finely chopped Very Lazy ginger all over.

This is a recipe by Hugo Davies at our recent Lazy Cooking Class. Here are the other dishes we cooked


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