Salmon · French · 30 min
Salmon Nicoise Pasta Salad with Kalamata Olive-Caper Vinaigrette
- 30 min
- 2–6 servings
- 709 kcal / serving
A bright, textured main with salmon, pasta, and crisp vegetables bound in a tangy olive-caper vinaigrette. It comes together quickly for a satisfying weeknight meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 tbspcapers
- 1 clovegarlic
- ½ pintgrape tomatoes
- ½ lbgreen beans
- ½ small bunchItalian (flat-leaf) parsley
- ¼ cupKalamata olives, pitted
- 5 ozpenne pasta
- ¼ mediumred onion
- ¾ lbsalmon fillet
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, red wine vinegar, salt
Cookware
chef's knife · colander · cutting board · garlic press (optional) · large pot · measuring cups · measuring spoons · mixing bowls · spatula · stainless steel or cast iron skillet · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: salmon
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 clovegarlic
- ½ pintgrape tomatoes
- ½ lbgreen beans
- ½ small bunchItalian (flat-leaf) parsley
- ¼ mediumred onion
Meat & seafood
- ¾ lbsalmon fillet
Pantry & dry goods
- 5 ozpenne pasta
Sauces, oils & condiments
- 1 tbspcapers
- ¼ cupKalamata olives, pitted
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| capers | 1 tbsp | 2 tbsp | 3 tbsp |
| garlic | 1 clove | 2 cloves | 3 cloves |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| green beans | ½ lb | 1 lb | 1 ½ lb |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| Kalamata olives, pitted | ¼ cup | ½ cup | ¾ cup |
| penne pasta | 5 oz | 10 oz | 15 oz |
| red onion | ¼ medium | ½ medium | ½ medium |
| salmon fillet | ¾ lb | 1 ½ lb | 2 ¼ lb |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Bring a large pot of salted water to a boil, then drop in the pasta and cook until almost tender. Add the green beans during the final 2-3 minutes of cooking, then drain both and rinse under cold water.
- Pat the salmon dry, season with salt and pepper, and sear in a lightly oiled skillet over medium-high heat until just cooked through, about 3-5 minutes per side. Transfer to a plate to cool.
- Whisk olive oil, red wine vinegar, Dijon, salt, and pepper in a bowl to make the vinaigrette.
- Smash and mince the garlic, rough-chop the capers and olives, then add everything to the dressing and stir.
- Halve the grape tomatoes and thinly slice the red onion; add them to the dressing and toss.
- Strip parsley from its stems, finely mince the leaves, and fold into the bowl along with a small reserved handful for garnish.
- Flake the cooled salmon into bite-sized pieces, then add the salmon, cooked pasta, and green beans to the bowl and toss to combine. Serve with a sprinkle of the reserved parsley.
Two tips
- Prep components ahead: cook the pasta, green beans, and salmon earlier in the day and refrigerate, then toss with dressing just before serving.
- Serving idea: keep the components separate and add the dressing and parsley only when ready to eat; or mix in a few extra capers for a punch of briny flavor if desired.
Nutrition per serving
- Calories
- 709 kcal
- Protein
- 50 g
- Carbs
- 68 g
- Fat
- 26 g
- Fiber
- 7 g
- Sodium
- 394 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.