This Blackened Salmon Nicoise Salad with Mango Tarragon Dressing is a dressed up and super flavorful version of a classic! Salmon gets a spicy coating of blackening seasoning, and then then the salad is covered in a luxuriously sweet and creamy mango-tarragon dressing. Healthy can be flavorful!
Fall is my favorite season. A season I haven’t seen in 7 years, and one of the reasons I so urgently wanted to move back to America!
I love the chilly mornings, frost on the trees, steamy mugs of tea and cookies on chilly afternoons. An excuse to bundle up and walk my favorite trails — fall leaves!
It’s also the beginning of such an exciting season. After back-to-school, there’s Halloween, Thanksgiving, Christmas . . . and then . . . just cold, and the excitement over the chilly weather is over, right?! Growing up in Bend, Oregon, January is when winter started feeling long, when all the festivities were over but the weather stayed prohibitively cold. And yet, after living in the tropics and 90 degree weather year round, I am so looking forward to living here again.
Fall also means giant pans of roasted vegetables. Throw some salmon on that pan and call it dinner (the photo above with the veggies and salmon is seriously one of the easiest, most healthy, and most delicious dinners- it’s our “go-to” during busy work weeks).
This Blackened Salmon Nicoise takes it a step further and layers those roasted veggies on a bed of greens with a few extra adornments, and then is drizzled in the most luxurious sweet and tangy mango tarragon dressing. Still has that classic French flair, but with an updated and super delicious twist.
The Blackening Seasoning is one I have been using for years– I posted it way back when I first started blogging on my Blackened Salmon and Mango Salad and my Blackened Salmon Tacos with Mango (apparently this seasoning always has me thinking MANGO!). This seasoning is fantastic on salmon, but I also use it on chicken. In fact, blackened chicken and my Balsamic Chicken are the two most common ways I prepare chicken. Easy, but tons of flavor!
Tips for Blackened Salmon Nicoise Salad with Mango Tarragon Dressing:
- Make it Ahead:Make the blackening seasoning, the dressing, and boil the potatoes and eggs the night or morning before you want to serve this salad. You can also pre-chop the lettuce (or use baby greens) and the tomatoes and peppers. When it’s time to serve,
- Meal Prep it: Do you Sunday meal prep? I did when I was working full time. Having washed and chopped veggies and pre cooked proteins is the best way to ensure the best nutrition when things get hectic. You can have this salad, or variations of it all week. Make the dressing and the seasoning blend to have on hand. I love having boiled eggs and grilled chicken, so making both of those to have in the fridge is great too. Another one of my favorite eat-healthy all week strategies is to have a large bag or two of veggies to roast. Then, when I come home tired, all I have to do is dump them out on a roasting pan toss with olive oil, and toss in the oven.
- Make it Vegetarian: Omit the salmon, and double up on the hard boiled eggs. I have a soy allergy, but if you eat it and want something to coat in the blackening seasoning, try sauteeing some blackened tofu.
- For the Family: Xander has been a great eater for us and loves his vegetables, but salad is lost on most kids. However, this is his favorite way to eat potatoes. When we have this meal, he gets a plate with the potatoes, olives, roasted veggies and salmon. Older children would love to use the dressing as a sweet dipping sauce, too!
Nutrition Facts for Blackened Salmon Nicoise: Nutrition Facts for Dressing (1/4 of recipe):
Nutritional data and images courtesy of
Other Salads with Roasted Veggies:
- Warm Roasted Winter Salad Bowl, by OhSheGlows
- Autumn Arugula Salad with Carmelized Acorn Squash, by How Sweet Eats
- Butternut Squash and Bacon Salad, by Cooking Classy
- Butternut and Millet Spinach Salad, by Vitamin Sunshine
- Warm Winter Red Rice, Arugula, and Brussels Sprouts salad, by Vitamin Sunshine