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Copycat Nordstrom Cafe Wild Salmon Niçoise Salad

Servings 2 servings
Author Rachael DeVaux


  • 2 6oz wild salmon fillets
  • 5-7 medium red potatoes, quartered
  • 2 hard-boiled eggs
  • 1/2 cup cherry tomatoes, halved
  • 1/3 cup kalamata olives
  • 1-2 handfuls fresh green beans
  • 6 cups mixed greens
  • 1-2 tbsp fresh capers
  • 1 fresh lemon, quartered

herb crust for salmon

  • 1/4 cup fresh basil, finely chopped
  • 1/4 cup fresh oregano, finely chopped
  • 1/4 cup fresh italian parsley, finely chopped
  • 3 tbsp chopped green onion
  • 1/4 cup extra virgin olive oil
  • pink salt, to taste
  • ground pepper, to taste


  1. Preheat oven to 425 degrees F. Cover baking sheet with parchment paper. Add quartered potatoes & spray (or toss) lightly with olive or avocado oil and pink salt and pepper. Bake for 30 minutes, tossing 10 minutes before done. Once cooked, set aside.

  2. Steam green beans and cut into 2-inch pieces. Set aside.

  3. Heat oven to 500 degrees F.

  4. To prepare crust for salmon, make sure all fresh herbs are finely chopped, then mix together in a bowl until well-combined. Lay salmon, presentation side up, over parchment paper on baking sheet. Top herb mix over fillet and bake for 5-7 minutes, depending on how thick the salmon is.

  5. Layer salad ingredients on plate (or toss in large bowl), leaving the salmon & capers. Drizzle with olive oil and garnish with lemon. Enjoy! :)