Halibut Niçoise Salad Recipe

Halibut Niçoise Salad

Serves 4

Classic Niçoise salad combines tuna, eggs, potatoes, green beans, and olives from the French city of Nice. Our version features northwest halibut, spring asparagus, and plenty of herbs for a bright and refreshing meal. This composed salad will look beautiful on the table!


  • 1 pound asparagus, bottom ends snapped off, cut into 2-inch pieces
  • 1 1/2 pounds small, yellow-skinned potatoes, quartered
  • 1 pound halibut
  • Kosher salt, to taste
  • Pepper, to taste
  • 3/4 cup plus 2 tablespoons extra virgin olive oil, divided use
  • 1 tablespoon Dijon mustard
  • 1 tablespoon mayonnaise
  • 1 tablespoon white vinegar
  • 1 head radicchio, leaves torn into bite-sized pieces
  • 4 large eggs, hard boiled, peeled and quartered
  • 4 red radishes, thin sliced
  • 1 bunch flat-leaf parsley, leaves picked
  • 1 bunch tarragon, leaves picked
  • 1/2 cup kalamata olives (See Cook’s Tip)


  1. Preheat oven to 400°F. Bring a large pot of salted water to boil. Fill a large bowl with ice water. Set aside.
  2. Place asparagus into pot of boiling water. Cook 1 minute. Use a slotted spoon or mesh spider to transfer asparagus directly into ice water. Shocking asparagus this way will stop the cooking and preserve the color. Once cool, drain and set aside.
  3. Place potatoes into pot of boiling water. Reduce heat to simmer. Cook until potatoes are just cooked through, about 10 to 12 minutes. Drain and set aside.
  4. While potatoes are simmering, pat halibut dry with a paper towel. Season both sides of fish with salt and pepper. Heat an oven-safe skillet on medium-high heat. Drizzle 2 tablespoons olive oil into pan. Add halibut and sear 3 to 4 minutes until one side is golden and crispy. Flip fish over and transfer skillet to oven. Cook 4 to 5 minutes more until halibut reaches an internal temperature of 130°F. Transfer to a plate and allow to rest.
  5. In a small bowl, whisk together mustard, mayonnaise and vinegar. Slowly drizzle in 3/4 cup extra virgin olive oil, whisking constantly until it is all combined into a thick dressing. Thin with a tablespoon or two of water to adjust consistency to your liking. Season with salt and pepper, to taste.
  6. On a large platter, scatter radicchio leaves. Add asparagus and potatoes. Break halibut into pieces and arrange on platter. Add eggs, sliced radishes, herbs, and olives. Drizzle with salad dressing and serve.
  7. Cook’s Tip:
  8. Niçoise salad is often made with Niçoise olives. They are tiny, briny, and packed with flavor. If you can find them at your local olive bar, go for it! If not, Kalamata olives are much easier to find.


Amount Per Serving (based on 4 servings)
Calories: 800 undefined
Fat: 61 g
Saturated Fat: 9 g
Trans Fat: 0 g
Cholesterol: 245 mg
Sodium: 660 mg
Carbohydrates: 39 g
Fiber: 5 g
Sugar: 4 g
Added Sugars: 0 g
Protein: 32 g
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