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Anti-Inflammation Salade Niçoise with Salmon & Beets

This anti-inflammation-friendly twist on the classic Salade Niçoise features roasted beets, green beans, and fresh salmon instead of traditional anchovies and starchy potatoes.
A perfect balance of flavors and nutrients, this dish is designed to reduce inflammation while delivering a satisfying, healthy meal.
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Prep Time 30 minutes
Cook Time 20 minutes
Course Salad
Cuisine French
Servings 4

Equipment

  • Roasting pan
  • Nonstick sauté pan
  • Medium pot
  • Wire rack

Ingredients
  

  • 2 baby beets peeled and cut into large dice
  • 2 Tbsp extra-virgin olive oil divided
  • 8 oz green beans trimmed
  • 4 4-oz skin-on salmon fillets pin bones removed
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 1 cup halved cherry tomatoes optional if nightshade-sensitive
  • 3 hard-boiled eggs quartered
  • ½ cup oil-cured Niçoise olives pitted
  • 1 Tbsp minced chives
  • 1 Tbsp French vinaigrette referenced but not detailed

Instructions
 

Roast the Beets:

  • Preheat oven to 400°F.
  • Toss diced beets with 1 Tbsp olive oil in a roasting pan. Roast, stirring every 10–15 minutes, until tender and caramelized (about 40 minutes). Set aside to cool.

Prepare the Green Beans:

  • Bring a pot of salted water to a boil and prepare an ice-water bath.
  • Boil green beans for 2 minutes, then transfer to ice water to stop cooking. Drain and dry beans.

Cook the Salmon:

  • Rinse salmon fillets and pat dry. Sprinkle each side with a pinch of kosher salt.
  • Heat a nonstick sauté pan over medium-high heat. Add 1 Tbsp olive oil and place salmon skin-side down. Cook for 2 minutes until the skin is crispy. Flip fillets and cook for 1 minute more. Remove and place on a wire rack.

Assemble the Salad:

  • In a medium bowl, toss green beans with 1 Tbsp French vinaigrette. Add a pinch of salt and pepper to taste.
  • Arrange green beans, roasted beets, and optional cherry tomatoes on a serving platter.
  • Add quartered eggs and Niçoise olives.
  • Top with cooked salmon fillets. Drizzle with remaining vinaigrette and sprinkle with minced chives.

Serve:

  • Serve family style and enjoy immediately.

Notes

  • To further enhance the anti-inflammatory properties, consider using avocado oil for roasting and olive oil for the vinaigrette.
  • Prepare roasted beets, hard-boiled eggs, and vinaigrette ahead of time for easy assembly during the week.
  • For a nightshade-free version, omit the cherry tomatoes.
Keyword anti-inflammation, Anti-inflammatory salad recipe, Healthy Niçoise salad, Low-inflammatory diet ideas, Mediterranean anti-inflammatory recipes, Salmon and beet salad
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