Blackened Salmon Nicoise Salad with Mango Tarragon Dressing

A blackened salmon salad with mango shown drizzled with a mango dressing.

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

Cook Time40

Total Time1 25

Course: Salad

Cuisine: American

Servings: people

Calories: 551kcal

Author: Michelle Miller

Ingredients

Blackening Seasoning

1 teaspoon sea salt
1 tablespoon paprika
1 teaspoon garlic powder
1/2 teaspoon black pepper freshly ground
1/4 teaspoon oregano
1/8 teaspoon cumin
pinch cayenne pepper

Salad

4 salmon fillets (about 4-6 ounces each)
2 teaspoons honey omit for Whole30, sub a drizzle of olive oil
4 cups romaine lettuce chopped
2 cups french green beans ends trimmed
1 red bell pepper sliced
8 cocktail potatoes
olive oil for veggies
sea salt and freshly ground black pepper to taste
4 cups baby spinach
4 eggs hard boiled
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

Instructions

Preheat oven to 425º F. Mix together the sea salt and spices to make a blackening seasoning and set aside.
Add all dressing ingredients, except tarragon, into a blender, and process until smooth and creamy. Chop tarragon, and then pulse into the dressing.
Boil the potatoes for about 20 minutes, until soft enough to smash.
On a large baking tray, add salmon, green beans, bell peppers, and baby potatoes. Smash baby potatoes. Drizzle or spray olive oil to coat the salmon and vegetables. Drizzle the salmon with honey, and then sprinkle generously with the blackening seasoning. Bake for 12-15 minutes, until the salmon is cooked through the veggies are crisp-tender.
Onto individual plates, add the greens, cherry tomatoes, olives, and sliced hard boiled eggs. Top the salads with roasted blackened salmon, green beans, roasted red peppers, and baby potatoes.
Serve salads with the mango tarragon dressing.

Notes

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