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5 from 1 vote

Blackened Salmon Nicoise Salad with Mango Tarragon Dressing

This hearty and healthy salad is a fantastic lunch or dinner. Most of the ingredients can be prepped ahead, saving time, and making it a perfect option for weekly meal prepping. I love to have these ingredients pre-cooked in my fridge for quick lunches during the week. The Mango Tarragon Vinaigrette is a must-try! The blackening seasoning is wonderful on salmon, but you can also use it on chicken, pork, or other types of seafood.
Prep Time45 mins
Cook Time40 mins
Total Time1 hr 25 mins
Course: Salad
Cuisine: American
Servings: 4 people
Calories: 551kcal


Blackening Seasoning*

  • 2 teaspoons blackening seasoning or sub favorite store bought spice blend


  • 4 3- ounce salmon fillets
  • 2 teaspoons honey omit for Whole30, sub a drizzle of olive oil
  • 4 eggs hard boiled
  • 4 cups romaine lettuce chopped
  • 4 cups baby spinach
  • 1 tablespoon olive oil
  • 2 cups french green beans ends trimmed
  • 1 red bell pepper sliced
  • 8 cocktail potatoes
  • sea salt and freshly ground black pepper to taste
  • 20 olives I used black
  • 1 pint cherry tomatoes

Creamy Mango Tarragon Vinaigrette

  • 3/4 cups mango frozen, or 1/2 cup fresh mango
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • black pepper and sea salt pinch of each
  • 1 tablespoon tarragon fresh


  • The most time consuming part of this recipe is having the cocktail potatoes and eggs boiled ahead of time. If this step is done ahead of time, the rest of the recipe is rather quick to put together.
  • Add the baby potatoes to a pot of boiling water. Boil for 15-20 minutes, until potatoes are easily pierced with a fork. Hard boil eggs (my method is to add eggs to a pan with cool water, and bring to a boil in high heat. Once the water is boiling, I reduce the heat to low, and cover the pan with a lid. Simmer the eggs on low heat for 10 minutes, then remove from heat, drain the hot water, and cover the eggs with cold water to cool).
  • Prepare the spice rub (if you like a very spicy blend, reduce salt to 1 1/2 tablespoons, and use more spice rub). The recipe I link to above is for about 1/3 cup of spice blend, but you will only need 2 teaspoons for this recipe. Use leftover spice rub on whitefish, shrimp, pork or chicken.
  • Preheat oven to 425 degrees fahrenheit.
  • On a cookie sheet, lay out the salmon fillets, green beans, red bell peppers, and baby potatoes.
  • Add 1/2 teaspoon of honey to each salmon filet, and rub it in a thin layer, followed by 1/4-1/2 teaspoon of blackening spices.
  • Drizzle olive oil over the green beans, peppers, and potatoes. Season with sea salt and black pepper. Gently smash the baby potatoes against the pan.
  • Bake the salmon and vegetables for 20 minutes, until salmon is baked through.
  • Prepare salad dressing by adding all ingredients except the tarragon to a blender, and blending until super creamy. Chop tarragon roughly. Add the tarragon to the blender, and pulse 3-4 times to combine.
  • On plates, layer romaine lettuce and spinach, and top with cherry tomatoes, olives, and cooled hard boiled eggs.
  • Once the salmon and veggies are roasted, add a salmon fillet and roasted veggies to each salad.
  • Serve with mango tarragon vinaigrette.


*Homemade blackening seasoning is easy to make, and easy to adjust to your tastes. The original recipe is heavy on the salt, meaning you use just a small amount of the rub. If you prefer your seasoning extra spicy, lighten up on the salt and use more of the rub. The recipe makes approximately 1/3 cup, meaning you'll have plenty leftover for other dinners!


Calories: 551kcal | Carbohydrates: 65g | Protein: 29g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 191mg | Sodium: 743mg | Potassium: 2533mg | Fiber: 14g | Sugar: 14g | Vitamin A: 9541IU | Vitamin C: 134mg | Calcium: 245mg | Iron: 16mg