Sheet Pan Salmon Nicoise Salad
For looking SO pretty this was actually a very simple dinner. It was also incredibly satisfying with the bright veggies, starchy potatoes, and melt in your mouth salmon.
Sheet Pan Salmon Nicoise Salad
You can easily deconstruct this salad for picky eaters. Remember, recipes are just suggestions 😉
Ingredients
- 20 oz salmon fillets, cut into 4-5 fillets, patted dry
- 5 oz baby salad greens
- 1 lb baby yukon gold potatoes
- 1 cup cherry tomatoes
- 12 oz fresh green beans
- 2 eggs, large
- 1/2 cup Kalamata olives, pitted
Dressing
- 1 tbsp dijon mustard
- 2 tbsp olive brine
- 1 tsp salt and pepper
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
Instructions
- Place a baking sheet in the oven and preheat to 425˚ F.
- Eggs: Bring a small saucepan of water to a boil. Add the eggs to the boiling water; cook 9 minutes. Remove and transfer to the ice water; set aside.
- Potatoes: Toss the potatoes in a bowl with 1 tablespoon olive oil and a pinch each of salt and pepper. Add the potatoes to the hot baking sheet. Bake until browned on the bottom, about 15 minutes.
- Green beans and olives: Add the green beans and olives to the bowl that held the potatoes. Toss with 1 tablespoon olive oil and a pinch each of salt and pepper. After the potatoes have browned, add the green beans and olives on top of them.
- Salmon: Season salmon fillets with salt and pepper. Place the fillets on top of the vegetables and bake until the fish is just cooked through and easily flakes with a fork, 10 to 12 minutes.
- Dressing: Whisk together the mustard, olive brine, vinegar and remaining 2 tablespoons olive oil in a small bowl. Combine the salad greens and tomatoes in a large bowl; toss lightly with some dressing.
- Divide the salad among plates. Top with the fish, tomatoes, potatoes, green beans and olives. Peel and slice the hard-boiled eggs and add to the salads. Drizzle with the additional dressing.
