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5.0 from 18 votes

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! 

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 3
Calories: 684 kcal
Course: Side Dish , Main Course , Appetizer
Cuisine: French

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

For the sweet potatoes:
For the salmon and asparagus:
For assembling:

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.