Name: Seared Salmon Niçoise Skillet (Family-Style)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 (6 oz) skin-on salmon fillets; 2 tbsp olive oil; 12 oz green beans, trimmed; 1 pint cherry tomatoes, halved; 1 cup pitted Kalamata olives, halved; 4 large eggs; 8 oz baby spinach or mixed greens; 1/2 small red onion, thinly sliced; 2 tbsp capers, drained; 1 lemon, zested and juiced; 2 tsp Dijon mustard; 1 clove garlic, finely minced; Salt and freshly ground black pepper, to taste

Seared Salmon Niçoise Skillet (Family-Style)

CookwithNewsletter

This Seared Salmon Niçoise Skillet is a fresh, protein-packed dinner designed for hands-on cooking with family or friends. Inspired by the spirit of Niçoise salad, it’s built around crispy-skinned salmon, jammy eggs, blistered green beans, and bright pops of tomato and olive—all brought together on a single platter. The lemony Dijon vinaigrette adds a punchy finish that cuts through the rich salmon, making every bite vibrant. It’s interactive, beautiful, and balanced, making for a memorable shared experience that’s as fun to assemble as it is to eat.

Ingredients

Instructions

Bring a medium saucepan of water to a boil. Gently lower in the eggs and cook for 7 minutes for jammy yolks. Transfer to an ice bath to cool, then peel and halve.
Meanwhile, toss green beans with 1 tbsp olive oil, salt, and pepper. Heat a large skillet over medium-high. Add green beans and sear for 2-3 minutes until crisp-tender and slightly blistered. Transfer to a serving platter.
In the same skillet, add a splash more oil if needed. Pat salmon fillets dry, season generously with salt and pepper, and sear skin-side down over medium-high heat until skin is crisp (4-5 minutes). Flip and cook 2 more minutes until just cooked through. Squeeze half a lemon over salmon as it finishes. Transfer to platter with green beans.
Reduce heat to low. Add halved cherry tomatoes, red onion, and capers to the skillet. Cook for 1-2 minutes until just softened, scraping up any browned bits. Scatter over the platter.
Arrange spinach or greens around the salmon. Top with olives and halved eggs.
In a small bowl, whisk together remaining olive oil, lemon zest and juice, Dijon, garlic, and a pinch of salt and pepper. Drizzle over the whole platter right before serving.
Let everyone build their own plate, making it fun for all ages to choose their favorites.