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
- 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
- 1 tbsp dijon mustard
- 2 tbsp olive brine
- 1 tsp salt and pepper
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 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.