Salmon Niçoise Salad (THM Deep S)

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Here is a quick and easy rollover dinner or lunch for that fabulous leftover roasted salmon from my Salmon en Papillote.


Niçoise salad is usually characterized by tuna, green beans, potatoes, olives, and boiled eggs.

I swapped tuna for my gorgeous leftover salmon. In order to keep this light, and THM approved, I removed the potatoes entirely. However, if you would like some light carb action, you can top it with up to 1/4 cup white beans. I would choose a great northern variety or cannelini, but it’s up to you. I also swapped the olives for capers, which I think go better with salmon (it almost reminds me of lox and bagels!).

Since you’re using leftovers for this salad, the only thing you need to cook is a couple of boiled eggs. And I have an awesome tip for you on how to get perfectly yellow boiled eggs every time!


I was watching “Brunch at Bobby’s” on Food Network the other day, and he was making boiled eggs using a tip I had never heard before.

Lay the eggs into a pot of cold water, and set it over high heat uncovered on the stovetop. When the water is almost boiling (not rumbling, but almost there), turn the heat completely OFF, put a lid on, and leave the pot on the hot eye for 14 minutes.

After 14 minutes, drain the hot water and turn it into an ice bath by adding a few handfuls of ice cubes and running cold water over the top. Let them sit for about 8-10 minutes, then peel away! You’ll have perfectly yellow yolks in your boiled eggs every time.

After the eggs are cooked, simply combine all the salad ingredients in a large bowl and dress with your favorite vinaigrette. I used a simple vinaigrette of 1/2 lemon, juiced, about 1 1/2 Tbsp EVOO, salt and pepper. Easy, fast, and fresh!

Balsamic vinaigrette would also be a good alternative to use here.


That is one beautiful, fresh, and flavorful lunch or dinner! This meal would pack well for on-the-go, or as a make-ahead. It’s the perfect protein-packed lunch or dinner.

Salmon Niçoise Salad (THM Deep S)

  • Servings: Single
  • Time: 10 minutes
  • Difficulty: Easy
  • Print

Credit: Erin Murray, My Fling with Food


  • 1 leftover salmon filet from Salmon en Papillote
  • Mixed salad greens
  • cherry tomatoes, halved
  • cucumbers, diced
  • frozen green beans, thawed
  • 1 Tbsp capers or chopped pitted olives
  • 1 small radish, thinly sliced
  • 1 boiled egg, sliced
  • 1/4 c white beans, any variety, optional
  • For the Dressing:
  • juice of 1/2 lemon
  • 2-3 Tbsp EVOO
  • salt and pepper


  1. Combine all ingredients for the salad in a medium-sized bowl.
  2. Drizzle the dressing over the top and toss to combine. Serve immediately or store the dressing for later.

Low Carb Salmon en Papillote (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

This is one of those meals that sounds (and looks) super fancy, but takes minimal effort (win!).


“En Papillote” is a French dish that simply means “in parchment.” Wrapping each portion of fish in parchment paper is so smart because 1) each packet makes its own little lemon butter sauce which coats the fish and veggies and 2) the only clean up is throwing away paper (easy, right?!).


Let’s start by talking about the fish. You do not want to go cheap on the salmon here – you want fresh, vibrant flavors and it’s hard to get that from frozen filets. I always get this large plank of fresh salmon from Costco. They take great care in butchering the fish by removing all the pin bones (I’ve never gotten one bone from Costco fish) AND the skin. I’m not partial to fish skin, so I appreciate that they take care of that part for me. At the end of the day, where you get your salmon is entirely up to you, just make sure it’s good because you’ll need about 2lbs of it. (I’m going to show you a fantastic lunch or dinner rollover meal later!).

Slice the lemons, squash, and mushrooms, then filet the plank of salmon into individual portions (I got 7 portions from mine). To filet the fish, use a sharp, long knife to make deep, long cuts. That way your filets won’t look like you’ve been sawing away at the fish.


Cut 1 10-12in piece of parchment paper for each portion of fish, and pile them all up to make your assembly easy.

I made a shortcut by using frozen green beans for the bottom. I didn’t thaw them out or cook them before putting them into the parchment packets, and they were perfectly cooked after roasting.

Assemble the packets by taking a piece of parchment paper, piling a portion of green beans on the bottom. Stack on the sliced squash and place the mushrooms around the sides. Season the veggies with salt and pepper. Carefully lay the fish filet on top, season it with salt and pepper, tear off a few pieces of fresh dill, lay the sliced lemons over the fish, then top with a pat of soft butter.

Next, you’ll get to wrapping the fish, nice and snug. Take the longest ends of the paper up together, make about 1-inch fold and keep folding and creasing down to the surface of the fish. Grab one of the small ends, pinch and crease it then tuck it under the fish – same goes for the other end.

That’s it! keep wrapping and rolling until all of your portions are wrapped. This can be done up to 1 day ahead of cooking. You don’t want the fish sitting too long with the lemon, because it will start to cure.

When you’re ready to bake, preheat your oven to 375, and place the packets onto a large baking sheet. They won’t leak (so long as there aren’t any holes in your packets), so you shouldn’t need extra foil or anything. Pop them into the oven to bake for 20-25 minutes.


The best part is that this is a complete meal in a packet. You can transfer the packets straight from the baking sheet to a plate, then tear open the tops to reveal your beautifully roasted salmon and vegetables.


Just look how gorgeous that is! I topped it with a touch of fresh chopped parsley and called it a day. The lemons roast down and become a little sweet, so squeeze those babies over the top of your fish. The butter and lemon drip down to the veggies, making them perfectly seasoned and buttery. The salmon is flaky, soft, and just a little crispy on the outside.


My kids enjoyed this meal as is (they LOVE salmon), and I had a side green salad with mine. It was a beautifully light S meal!

Salmon en Papillote (THM S)

  • Servings: 6-7
  • Time: 40 minutes
  • Difficulty: Easy
  • Print

Credit: Erin Murray, My Fling with Food


  • roughly 2lbs fresh salmon, cut into individual portions
  • 1lb frozen whole green beans
  • 1 medium yellow squash, sliced
  • 1 cup white mushrooms, sliced
  • 3-4 lemons, thinly sliced (3 pieces of lemon per fish filet)
  • 6-7 tsp soft unsalted butter
  • 2 sprigs fresh dill
  • salt and pepper
  • parsley for garnish, optional
  • parchment paper


  1. Preheat oven to 375.
  2. Prepare the parchment packets by tearing one 10-12inch piece of parchment per fish filet. Stack them up and begin assembling.
  3. Green beans on the bottom, followed by sliced squash and mushrooms. Season with salt and pepper. Gently lay one fish filet over the top, and season with salt and pepper. Tear off a few fronds of fresh dill, and lay them over the fish. Fan the lemons over the top, then top with a pat of butter.
  4. Wrap the fish into snug packets, and lay onto a large baking sheet.
  5. Roast the packets at 375 for 20-25 minutes.
  6. Place the packet directly onto a plate, cut or (gently) tear open near the top, and garnish with fresh parsley.

Throw it Together

I don’t know why, but grocery shopping days are the hardest days for me to cook. I know, it’s weird. Fridge full of beautiful food, and zero motivation to cook.

I think I get exhausted by meal planning, list making, shopping, and bringing the crap home. So much so that by the time I need to be making dinner, my mind is going, “This again?”

This meal is for those days. When you don’t want to cook. When you want it to be easy and healthy. This one’s for you!


Pesto Butter Salmon (THM S)

  • 1 lb fresh salmon filets
  • 2 Tsp prepared pesto (homemade or jarred)
  • 1/2 stick butter, softened
  • salt and pepper

In a small bowl, mix together pesto and butter until just combined and refrigerate at least 10 minutes.

Preheat oven to 400.

Take the pesto butter out of the fridge along with the filets. Rub the filets with 1-2 Tsp of the pesto butter, spreading as much of it over the surface as you can. Season lightly with salt and pepper, and place in a deep baking dish. Place on top rack of the oven and cook 20-25 minutes.

Roasted Asparagus (THM S) 

  • 1 lb asparagus, ends trimmed
  • 2 Tsp EVOO
  • salt and pepper

Place asparagus on a foil lined baking sheet, drizzle with EVOO, and season with salt and pepper. Toss together with your hands to incorporate everything, and set to the side. *When the salmon is at its last 10 minutes of cooking, place the asparagus in the oven.

Mashed Cauliflower (THM S)

  • 1/2 large head or 1 small head cauliflower
  • 3 Tsp cream cheese
  • 3 Tsp butter
  • 2 Tsp half and half
  • 1 tsp garlic powder
  • salt and pepper

Cut cauliflower into chunks, place in a microwave safe bowl, cover with damp paper towel, and microwave for 7-8 minutes.

Place cooked cauliflower and the rest of the ingredients into a food processor and pulse until desired consistency. Place mixture back into microwave for about 30 seconds to reheat (the whipping and cold ingredients can take the heat out of it).


Easy peasy lemon squeezie.


Honey Lime Salmon with Warm Spinach Salad

To me, there is no better seafood than a beautiful, fresh salmon fillet. Part of why I love salmon so much is because it cooks quickly.

This recipe was inspired by a 30-minute meal by Rachael Ray, and usually the problem I have with her meals is that they always take me longer than 30 minutes. Not this one! But I also left out some of the fancier things and added my own jazz to it, so maybe that had something to do with it.

The only key to perfect salmon is not to overcook it. There’s a fine line between well-done salmon and over-done salmon, which is maybe a 1-minute window. Luckily I have some tips to perfectly cooked salmon EVERY time. I know, it’s a big promise, but once you know the secret it’s pretty easy to duplicate.

Honey Lime Salmon

  • 1/4 cup low sodium soy sauce
  • juice of 1 lime
  • 2 6-8oz salmon fillets
  • 2 tsp chili powder
  • 2 tsp honey
  • pinch of salt
  • 1/2 tsp black pepper

Combine everything but the salmon in a shallow dish or large freezer bag to make the marinade. When it’s well-combined, add the salmon and turn it a few times in the marinade to coat it evenly. Fish breaks down when it’s in contact with acids (like the lime juice) so you don’t want to marinade the salmon any longer than about an hour. After I started the fish marinating, I started prepping everything else for the spinach and preheating the broiler, so mine marinated in the fridge for about 30 minutes before cooking.

Warm Spinach Salad

  • 1 red bell pepper, chopped
  • 3 big handfuls of baby spinach, or 1 bunch of regular leaf spinach cut into strips
  • juice of 1/2 a lime
  • 1/2 of a medium red onion, chopped
  • 2 fresh ears of corn, kernels removed or 1/2 a box of frozen corn kernels defrosted
  • 1-2 cloves of garlic, minced
  • 1 Tsp olive oil
  • Salt and pepper to taste

Preheat a medium, high-sided skillet on medium heat with the olive oil. Add the red onion and garlic and saute about 2-3 minutes. When the onion is soft, add the bell pepper and corn and saute about another 2 minutes until the corn is cooked and turns deep yellow. Turn the heat to low and add the spinach, toss until the spinach wilts slightly. Turn the heat all the way off and remove the pan from the heat, add the lime juice and taste for salt and pepper.

Here’s the nitty gritty of cooking the salmon…

Normally, I like to grill the salmon on my indoor electric grill because I like it cooked to about medium. However, doctors frown upon raw fish during pregnancy, so these days I’m cooking it all the way through. I’ll just say the best way to cook salmon without baking it is to start skin-side down.

My method for cooking the salmon all the way and still having it crunchy without being OVER cooked is to start with the broiler. I broiled the salmon fillets on high for about 4-5 minutes, and I had the salmon on a baking sheet on the second level from the top of my oven. You want to keep an eye on the salmon because the thin part of the fillet will cook a lot quicker than the thick side and you don’t want it to burn. When you start to see nice color on the salmon, flip the broiler off and turn your oven to 425. Let the salmon keep cooking through on 425 for about 5-7 more minutes. Because of the honey in the marinade the color will develop quickly on the salmon, but that doesn’t mean it’s burning. The trick to knowing your salmon is ready and cooked-through is to press firmly on the thickest part of the fillet. If it bounces back quickly and has firm resistance, it’s ready! Don’t cut into it, just let it sit on the sheet while the spinach comes together because it will keep cooking for about another minute. When it’s cooked, take it off the baking sheet with a flat spatula. Start on the thick side and slide the spatula between the skin and meat so it will easily separate without breaking the fillet. If the skin sticks, that’s fine, no matter what I do my salmon skin always sticks to the pan.

Serve the salmon on top of the warm spinach and enjoy! Top with lime wedges for a little extra citrus flava’.