Description
This easy Sheet Pan Salmon Nicoise combines the elegance of a classic nicoise salad with the ease of a sheet pan meal featuring delicious roasted salmon.
Ingredients
Scale
- 1 lb. small golden potatoes, cleaned and halved
- Kosher salt
- 6 ounces haricots verts or green beans, trimmed
- 4 tablespoons plus ¼ cup olive oil
- 1 pound skin-on salmon fillet
- Freshly ground black pepper
- 1 tablespoon Dijon mustard
- ½ teaspoon sugar
- 1 lemon
- ½ medium shallot, finely chopped
- 4 cups butter lettuce
- 10 plum tomatoes, quartered
- 1/4 cup cucumber slices
- 1 small purple onion, thinly sliced
- ¼ cup niçoise olives, pitted
- 1 tablespoon drained capers, patted dry
- 4 large hard boiled eggs, chilled and peeled (optional)
Instructions
- Preheat oven to 425 degrees F.
- Toss potatoes with 1 tablespoon olive oil and 1 teaspoon salt and arrange on the baking sheet, sliced side down. Place baking sheet in the oven and roast potatoes for 20 minutes.
- Meanwhile, make the vinaigrette. Combine the mustard, sugar, lemon juice and shallot in a small jar or bowl. Add 1/4 cup olive oil. Add a lid and shake or whisk until it is well combined. Set aside.
- In a small bowl, toss green beans with 1 tablespoon of olive oil and 1 teaspoon of salt. Set aside.
- Pat salmon dry with paper towels, sprinkle with salt and pepper and drizzle with remaining tablespoon of olive oil.
- After 20 minutes, remove the sheet pan from the oven and toss. Move potatoes to one side of the sheet pan. Place the salmon in the center and the hericot verts on the other side. Return pan to the oven and continue roasting until the haricots vests are fork tender and the salmon flakes easily, about 12 – 15 minutes.
- Assemble the salad ingredients on a separate platter with lettuce, plum tomatoes, cucumbers, red onion, olives, capers, and eggs . Serve with salmon, potatoes, hericot verts and dressing alongside and encourage diners to create their own perfect plate.
Keywords: Sheet Pan Meal, Salmon, Fish, Entree Salad, Sheet Pan Salmon Nicoise Salad