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Salmon and Quail Egg Niçoise Salad

Salmon and Quail Egg Niçoise Salad

A delicious and nutritious salad that I love to serve to lunch guests.
Prep Time 10 mins
Cook Time 40 mins
Servings 4 people


  • 12 quail eggs
  • 1 cup rutabaga cubed
  • 16 oz salmon Fillet
  • 1/2 lemon sliced, for baking salmon
  • 4 thyme sprigs
  • 2 green onion diced
  • 1 cup cherry tomatoes cut in half
  • 1 cup asparagus woody ends trimmed and halved
  • 1/2 cup pitted kalamata olives halved
  • 8 cups baby spinach
  • 1 tbsp Dijon mustard
  • 3 tbsp extra virgin olive oil divided
  • 3 tbsp apple cider vinegar
  • 1 tsp Italian seasoning
  • 1 clove garlic
  • 1/2 tsp salt divided


  • Preheat the oven to 350 degrees
  • Toss the cubed rutabaga in 2 tsp olive oil and ¼ tsp sea salt and roast in the oven for 30 minutes
  • Boil water and hard boil the quail eggs for 3 minutes. Plunge into cold water. Peel and set aside. Slice in half as you are placing them on your salad
  • Boil another small pot of water and blanch the asparagus for 1-2 minutes and set aside
  • Pat the salmon dry, rub with 1 tsp olive oil, ⅛ tsp sea salt and top with lemon slices and fresh thyme. Place on the baking sheet with the rutabaga and bake for 10 minutes. NOTE: the rutabaga will bake for a total of 40 minutes
  • Mix dressing ingredients (dijon, remaining olive oil, apple cider vinegar, Italian seasoning, garlic and remaining sea salt) in a jar and shake to blend.
  • Create your salad by placing all topping ingredients (salmon, rutabaga, green onion, quail eggs, olives, tomatoes and asparagus) on a bed of spinach. Top with dressing, toss and enjoy!