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Salmon niçoise mixed bean lunchbox for two

Serves 2

Prep Time 20 min

Cooking Time


  • 212g tin wild red salmon, drained
  • 1 hard-boiled egg
  • ½ x 400g tin mixed beans in water, drained
  • ½ x 400g tin green beans in water, drained
  • ½ x 300g tin new potatoes in unsalted water, drained and halved
  • 8 cherry tomatoes, halved
  • 2tbsp chopped fresh parsley
  • 8 olives (optional)
  • ½ x 170g bag Italian salad leaves


For the dressing:

  • 2tbsp olive oil
  • 1tbsp white wine vinegar
  • 1 small garlic clove, crushed
  • ½tsp dijon mustard


  1. Remove the skin and bones from the salmon, then lightly flake into a large bowl.

  2. Peel the egg and cut into wedges, then mix with all the remaining salad ingredients, except the leaves.
  3. Put all the dressing ingredients in a small bowl and whisk to combine. Pour the dressing 
over the salad and mix gently.
  4. Transfer to a large lidded container (or 2 smaller ones), heap the salad leaves on top, then chill until required.
  5. Give the salad another gentle mix before eating.

Nutrition per serving

Read more on how we calculate nutrition.
454 34.9g 25.8g 4.7g 7g 4.1g 2.3g 196mg 20.9g 4.7mg

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